The Analysis And Study Of Fatty Acids In Vegetable Oils

Content:In this paper, in the vegetable oil fatty acids were analyzed. Using gas chromatography - MS (GC-MS)for 14 kinds of fatty acids in the vegetable oil to the qualitative analysis, Using high-performance liquid chromatography(HPLC) to do a quantitative analysis of linoleic acid on 13 kinds of vegetable oil in the market. According to the characteristics of different vegetable oils, the 14 kinds of vegetable oils were divided into the edible vegetable oils and the functional vegetable oils. In the edible vegetable oils selected olive oil, olive oil (Spain), soybean oil, sunflower oil, peanut oil, corn germ oil, sesame oil as samples, In the functional vegetable oils selected tea seed oil, camellia oil, sea buckthorn oil, walnut oil, safflower oil, evening primrose oil, schisandra oil as samples.Schisandra, as a representative sample, was extracted by cable-Extractor, measured filling rate of 50.04%. The fatty acids were esterified and analyzed by GC-MS.Using GC - MS for fatty acids of olive oil on the market Etc. 13 kinds of samples and schisandra oil to a qualitative analysis. After the fatty acids of the vegetable oils were esterified, the Analytic result as follows: in the edible vegetable oils, The content of monounsaturated fatty acids in Olive oil, soybean oil, sunflower oil, sesame oil, corn germ oil are more than 68%, The content of monounsaturated fatty acids in peanut oil is 48.98%;The content of saturated fatty acids from 16.19% to 28.94%; polyunsaturated fatty acids in peanut oil is up to 27.34%. In the functional vegetable oils, the content of monounsaturated fatty acids in tea seed oil, camellia oil, walnut oil, sea buckthorn oil, safflower oil, evening primrose oil are more than 62%. In schisandra oil the content of monounsaturated fatty acids is only 1.46%; The content of saturated fatty acids from 6.68% to 29.86%; Polyunsaturated fatty acids in schisandra oil is up to 56.33%,the others is less than 2%.On the basis of GC-MS spectrum,obtained the finger prints of palmitic acid and oleic acid in the vegetable oils.Using HPLC for linoleic acid of olive oil on the market Etc. 13 kinds of samples to a quantitative analysis. After the fatty acids of the vegetable oils were saponificated, the Analytic result as follows: in the edible vegetable oils the content of linoleic acid is from 83.7mg/g to 108.7mg/g.And in the functional vegetable oils the content of linoleic acid is from 77.6mg/g to 115.9mg/g. Olive oil as a representative sample in the edible vegetable oils, and tea seed oil as a representative sample in the functional vegetable oils were done precision and recovery experiments. In olive oil, the results of precision: the standard deviation is less than 0.33, the coefficient of variation is less than 0.39 %; the results of recovery is from 95.1 % to 101.5 %. In tea seed oil, the results of precision: the standard deviation is less than 0.31, the coefficient of variation is less than 0.35 %; the results of recovery is from 93.9 % to 97.6%.