《食品工业》2023年第44卷第2期98工艺技术紫菜和黑木耳中脂肪提取方法及脂肪酸组成研究吴丽华，洪霞*，王燕姣，马燕，钱滢文，何海宁1.甘肃中商食品质量检验检测有限公司（兰州730010）；2.甘肃省商业科技研究所有限公司（兰州730010）摘要采用索氏抽提法和酸水解法分别对市售紫菜和黑木耳各10种产品中的脂肪进行提取,利用气相色谱仪对其脂肪酸组成进行定性分析研究。结果表明:索氏抽提法和酸水解法测得的紫菜中平均脂肪含量分别是0.17g/100g和2.67g/100g,黑木耳中平均脂肪含量分别是0.12g/100g和2.26g/100g;其中,紫菜中主要脂肪酸为癸酸甲酯、十五碳酸甲酯和山嵛酸甲酯,而黑木耳中主要脂肪酸为十六碳酸甲酯、油酸甲酯和花生酸甲酯。比较发现,酸水解法提取脂肪效率远高于索氏抽提法,尤其对于脂肪含量极低的样品,酸水解法提取效率更高。该方法耗时短、灵敏度高,为其他样品中脂肪含量提取提供技术支撑。关键词紫菜;黑木耳;脂肪;索氏抽提法;酸水解法;气相色谱仪ExtractionMethodofFatinLaverandBlackFungusandStudyonCompositionofFattyAcidWULihua,HONGXia*,WANGYanjiao,MAYan,QIANYingwen,HEHaining1.GansuZhongshangFoodQualityTestandDetectionCo.,Ltd.(Lanzhou730010);2.GansuBusinessScienceandTechnologyInstituteCo.,Ltd.(Lanzhou730010)AbstractThesoxhletextractionmethodandtheacidhydrolysismethodwereusedtoextractfatcontentfrom10differentkindsoflaverandblackfungus,andgaschromatographwasusedtoanalyzethefattyacidcomposition.Theresultsshowedthattheaveragefatcontentoflaverbysoxhletextractionmethodandacidhydrolysismethodwas0.17g/100gand2.67g/100g,respectively,andtheaveragefatcontentofblackfunguswas0.12g/100gand2.26g/100g,respectively.Themainfattyacidsinlaverweremethyldecanoate,methylpentadecarbonateandmethylbehenate,whilethemainfattyacidsinblackfungusweremethylhexadecarbonate,methyloleateandmethylarachidonicacid.Itwasfoundthattheefficiencyofacidhydrolysiswasmuchhigherthanthatofsoxhletextraction,especiallyforthesampleswithverylowfatcontent,andtheefficiencyofacidhydrolysiswashigher.Thismethodissensitiveandtakestimeshorter,toprovidetechnicalsupportfortheextractionoffatcontentinothersamples.Keywordslaver;blackfungus;fat;Soxhletextraction;acidhydrolysis;gaschromato...
