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Gas chromatography method for qualitatively and quantitatively detecting soya fatty acid components

A technology of gas chromatography and fatty acids, which is applied in the field of biochemistry, can solve the problems of not being able to express the actual content of components, and cannot accurately reflect the real content of fatty acid components, and achieve the effects of improving safety, improving accuracy, and improving extraction efficiency

Active Publication Date: 2015-11-11
INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the detection of soybean fatty acids is mainly based on the determination of relative percentage content. This kind of method is relatively simple, without reference to fatty acid standard samples, and cannot accurately reflect the real content of fatty acid components in the grain, because the relative quantitative results are only based on the total Presented in the form of percentage of fatty acid content, it cannot represent the actual content of each component, such as how many micrograms of a certain fatty acid per gram of soybean flour
In addition, due to the difference in the total fatty acid content of different varieties, if you compare the content levels of a certain fatty acid component in two soybean varieties, it is not accurate to use only relative percentages

Method used

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  • Gas chromatography method for qualitatively and quantitatively detecting soya fatty acid components
  • Gas chromatography method for qualitatively and quantitatively detecting soya fatty acid components
  • Gas chromatography method for qualitatively and quantitatively detecting soya fatty acid components

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Embodiment 1, the quantitative detection method of soybean fatty acid component

[0038] Step 1, extracting soybean total fatty acid

[0039] Soybean fatty acid is extracted by heating methyl esterification, and the steps are as follows:

[0040](1) Grind soybeans into powder, accurately weigh 30.0 mg of soybean powder, put it into a 2.0 mL centrifuge tube, add 1.0 mL of n-hexane, heat and extract at 60°C for 20 minutes, and shake well at intervals;

[0041] (2) Then add 1.0mL0.5mol / L sodium methoxide solution for methyl esterification, shake well for 10min to make it fully methyl esterified;

[0042] (3) Add 300 μL of saturated sodium chloride, let it stand still, take the supernatant and place it in a special sample bottle for chromatography, and store it in a refrigerator at 4°C until testing.

[0043] Step 2, make the gas chromatography standard curve of fatty acid methyl ester

[0044] Standard samples of methyl palmitate, methyl stearate, methyl oleate, methyl ...

Embodiment 2

[0054] Embodiment 2, comparative analysis of heating methyl esterification method and simple methyl esterification method

[0055] The fatty acids in the seeds of four cultivated soybean varieties (Lu Heidou No. 2, Nanhui Zao Heidou, Zhonghuang 13, and Zhonghuang 35) were extracted by using the simple methyl esterification method and the heating methyl esterification method of the present invention respectively. Invented standard curve for qualitative and quantitative analysis of five fatty acid components.

[0056] The specific steps of the simple methyl esterification method are: accurately weigh 30.0 mg of soybean powder, put it into a 2.0 mL centrifuge tube, add 1.0 mL of n-hexane for extraction for 20 minutes; then add 1.0 mL of 0.5 mol / L sodium methoxide solution for methyl esterification Shake it well for 10 minutes to fully methylate it, let it stand still, take the supernatant and place it in a special sample bottle for chromatography, and store it in a refrigerator a...

Embodiment 3

[0064] Embodiment 3, the verification of the accuracy of quantitative detection method of the present invention

[0065] In order to verify the experimental accuracy of the detection method of the present invention, the repeated experimental data of the different components of different varieties are subjected to a significant analysis of variance difference, and the experimental steps are as follows:

[0066] 1. Four soybean varieties (Luheidou No. 2, Nanhui Zaoheidou, Zhonghuang 13, Zhonghuang 35), each variety of soybean samples set 3 replicates, a total of 12 soybean samples.

[0067] 2. According to the quantitative detection method of soybean fatty acid described in Example 1, the total fatty acid of each soybean sample was extracted by heating methyl esterification and analyzed by gas chromatography.

[0068] 3. Calculate the absolute content of each fatty acid component in each part of soybean sample according to the standard curve obtained in Example 1 and the formula...

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Abstract

The invention relates to a gas chromatography method for qualitatively and quantitatively detecting soya fatty acid components. The gas chromatography method is characterized in that fatty acids in soya seeds are extracted by adopting methods of heating and methylating and detected by adopting a gas chromatography, and the actual content of the fatty acid components in the soya seeds can be accurately detected according to a standard curve and a regression equation of standard samples of five fatty acid methyl esters (methyl palmitate, methyl stearate, methyl oleate, methyl linoleate and methyl linolenate). The method is applicable to qualitative and quantitative analysis of the fatty acid components of the soya seeds, is simple and convenient to operate, easy to control and easy to popularize, can be used for detecting relative percentage content of the five fatty acid components and accurately calculating the absolute content of each fatty acid component in the soya seeds, and has an important meaning in soya fatty acid detecting and breeding.

Description

technical field [0001] The invention relates to the field of biochemistry, in particular to a gas chromatography method for qualitative and quantitative detection of soybean fatty acid components. Background technique [0002] Soybean is one of the main sources of vegetable oil in the world. Fatty acid is the main component of soybean oil, and its content accounts for about 90% of the total fat. Fatty acids can be divided into saturated fatty acids and unsaturated fatty acids according to their properties. Among them, saturated fatty acids include palmitic acid and stearic acid, and unsaturated fatty acids include oleic acid, linoleic acid and linolenic acid. Unsaturated fatty acids in soybean oil can reduce cardiovascular disease and lower harmful cholesterol in the human body, but polyunsaturated fatty acids, especially linolenic acid, are easily oxidized by lipoxygenase, resulting in beany smell. Improving soybean fatty acid components and increasing its antioxidant cap...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 孙君明李斌范胜栩韩粉霞闫淑荣王连铮
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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