通过核磁共振氢谱（1H NMR）和气相色谱-火焰离子化检测法（GC-FID）分析印加果油及其混合油的脂肪酸谱。
Fatty acids profile of Sacha Inchi oil and blends by 1H NMR and GC-FID.
作者信息
Vicente Juarez, de Carvalho Mario Geraldo, Garcia-Rojas Edwin E
机构信息
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ 23890-000, Brazil.
Programa de Pós-Graduação em Química (PPGQ), Departamento de Química-ICE, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ 23890-000, Brazil.
出版信息
Food Chem. 2015 Aug 15;181:215-21. doi: 10.1016/j.foodchem.2015.02.092. Epub 2015 Feb 24.
This study aimed at the characterization of blends of Sacha Inchi oil (SIO) with different ratios of SO (soybean oil) and CO (corn oil) by nuclear magnetic resonance ((1)H NMR), compared with the data obtained by gas chromatography with a flame ionization detector (GC-FID). The (1)H NMR and GC-FID data from different ratios of SIO were adjusted by a second order polynomial equation. The two techniques were highly correlated (R(2) values ranged from 0.995 to 0.999), revealing that (1)H NMR is an efficient methodology for the quantification of omega-3 fatty acids in oils rich in omega-6 fatty acids or vice versa such as SO and CO and, on the other hand, can be used to quantify ω-6 in oils rich in ω-3, such as SIO.
本研究旨在通过核磁共振（¹H NMR）对不同比例的印加果油（SIO）与大豆油（SO）和玉米油（CO）的混合物进行表征，并与采用火焰离子化检测器的气相色谱法（GC-FID）所获得的数据进行比较。来自不同比例SIO的¹H NMR和GC-FID数据通过二阶多项式方程进行校正。这两种技术具有高度相关性（R²值范围为0.995至0.999），表明¹H NMR是一种用于定量富含ω-6脂肪酸的油类中ω-3脂肪酸的有效方法，反之亦然，如SO和CO，另一方面，它也可用于定量富含ω-3的油类中的ω-6，如SIO。
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