亚麻籽油不同脂质类别的色谱柱分离及脂肪酸组成

Chromatographic column fractionation and fatty acid composition of different lipid classes of linseed oil.

作者信息

El-Shattory Y

出版信息

Nahrung. 1976;20(3):307-11. doi: 10.1002/food.19760200311.

DOI:10.1002/food.19760200311

Abstract

Linseed oil is fractionated on silicic acid column, with subsequent identification of different lipid classes by thin layer chromatography. Sterol esters, triglycerides, free fatty acids, sterols and phospholipids represent 0.15, 92.25, 3.30, 1.15 and 1.16%, respectively of linseed lipids. The total saturated fatty acid content of the phospholipid fraction is higher than that of the oil, the triglyceride fraction and the free fatty acid fraction. Linolenic acid, which is the major fatty acid in linseed triglycerides (47.5%), makes 18.2% of the phospholipid fatty acids. Oleic acid is the major fatty acid in the phospholipid fraction (35.2%), while it constitutes 19.3% of the triglycerides fatty acids.

摘要

亚麻籽油在硅酸柱上进行分馏，随后通过薄层色谱法鉴定不同的脂质类别。甾醇酯、甘油三酯、游离脂肪酸、甾醇和磷脂分别占亚麻籽脂质的0.15%、92.25%、3.30%、1.15%和1.16%。磷脂部分的总饱和脂肪酸含量高于油、甘油三酯部分和游离脂肪酸部分。亚麻酸是亚麻籽甘油三酯中的主要脂肪酸（47.5%），占磷脂脂肪酸的18.2%。油酸是磷脂部分中的主要脂肪酸（35.2%），而它占甘油三酯脂肪酸的19.3%。