Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain.
Food Chem. 2013 Dec 15;141(4):3357-64. doi: 10.1016/j.foodchem.2013.06.026. Epub 2013 Jun 15.
In this work, (1)H Nuclear Magnetic Resonance ((1)H NMR) has been used to study the lipidic fraction of margarines of different compositions, determining simultaneously both major components, which is to say triglycerides, and other minor ones, such as 1- and 2-monoglycerides, 1,2-diglycerides, vegetable stanols and sterols, and sorbic acid. The results show a wide variety of acyl group compositions, with polyunsaturated groups ranging from 22% to 50%, monounsaturated from 23% to 50%, and saturated from 21% to 55%. 1,2-Diglycerides and vegetable stanols and/or sterols have been detected in all the studied margarines, in concentrations varying between 2.73 and 26.06 mmol/kg, and between 3.40 and 240.01 mmol/kg, respectively. A good agreement has been found between the results obtained by (1)H NMR and some composition data of these margarines, showing the usefulness of this technique to analyse the lipidic composition of margarine in a quick and easy way.
在这项工作中，（1）H 核磁共振（（1）H NMR）已被用于研究不同成分的人造黄油的脂质部分，同时确定主要成分，即甘油三酯，以及其他次要成分，如 1-和 2-单甘油酯、1,2-二甘油酯、植物固醇和甾醇以及山梨酸。结果表明，酰基组成种类繁多，多不饱和基团含量在 22%至 50%之间，单不饱和基团含量在 23%至 50%之间，饱和基团含量在 21%至 55%之间。在所有研究的人造黄油中都检测到了 1,2-二甘油酯和植物固醇和/或甾醇，其浓度分别在 2.73 至 26.06mmol/kg 和 3.40 至 240.01mmol/kg 之间。（1）H NMR 得到的结果与这些人造黄油的一些成分数据吻合较好，表明该技术可用于快速、轻松地分析人造黄油的脂质成分。
