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Analysis method for macadamia ternifolia grease fatty acid components

A component analysis and fatty acid technology, applied in the field of instrument analysis, can solve the problems of inability to identify geographical indications of agricultural products, incomplete transesterification reaction, low content analysis results, etc., and achieves improved transesterification reaction rate, complete reaction, and transesterification. quick response

Inactive Publication Date: 2015-12-23
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
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  • Application Information

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Problems solved by technology

This method can basically analyze the types of fatty acids in nut oils, but it has the disadvantage of incomplete transesterification, which leads to low content analysis results of some fatty acids that are difficult to undergo transesterification. These small analysis errors may not be used. Geographical indications for identifying agricultural products

Method used

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Experimental program
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Embodiment

[0012] Macadamia nuts are obtained from the South Subtropical Crops Research Institute. After natural drying, the nut oil is extracted by a fat analyzer (Shanghai Xianjian Instrument Co., Ltd., model SZC-C); the reagents used for analysis: petroleum ether, benzene, hydroxide Potassium, methanol and ethyl acetate were all analytically pure.

[0013] Take 100 μL of oil and put it into a 10mL volumetric flask, add 1mL of petroleum ether / benzene (1:1, V / V) into the volumetric flask, add 1mL of 0.4moL / L potassium hydroxide-methanol solution, shake well, and then put the volumetric flask Put it in a constant temperature water bath at 50°C and let it stand for 15 minutes (macadamia nut oil is fatty acid glyceride, which will generate fatty acid methyl ester after transesterification), take it out, let it cool down to room temperature naturally; add 4mL ethyl acetate to the volumetric flask cooled to room temperature For the ester, use distilled water to make up the volume, shake well...

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Abstract

The invention provides an analysis method for macadamia ternifolia grease fatty acid components. The method comprises the following steps: macadamia ternifolia is subjected to a transesterification reaction by utilization of a potassium hydroxide methanol solution and fatty acid methyl ester is generated after the reaction; extraction of fatty acid methyl ester is carried out by utilization of ethyl acetate, and a extract liquor containing fatty acids is obtained; GC-MS instrumental analysis of the extract liquor containing fatty acids is carried out, and various components in the fatty acids are obtained.

Description

technical field [0001] The invention relates to the field of instrument analysis, in particular to the analysis of fatty acid components of macadamia nut oil. Background technique [0002] Macadamia nuts (Latin scientific name: Macadamiaternifolia F.Muell.) Alias: Queensland chestnut, macadamia walnut, macadamia nut, Queensland fruit. Macadamia nuts are rich in nutrients, with an oil content of 70% to 79%. They are especially rich in unsaturated fatty acids, mainly oleic acid and palmitic acid. The ratio of unsaturated fatty acids to saturated fatty acids in the kernels of light-shelled macadamia nuts is 6.2 . It is generally believed that the higher the unsaturated fatty acid content of the macadamia nut kernel, the better its quality. The fatty acid composition of plant nuts will have slight differences due to different origins. Through the analysis of the fatty acid composition of nuts, the origin of nuts can be obtained, which provides strong support for the identifica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88G01N30/06
Inventor 王文林陈海生赵静覃振师郑树芳赵大宣邱文武韦持章陆祖正黄锡云汤秀华肖海艳许鹏谭秋锦宋海云
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI