Fatty Acid Composition Analysis of Common Animal Fats and Vegetable Oils
The fatty acid composition of 16 vegetable oil samples and animal fat from 4 species was analyzed by GC-MS for a detailed understanding the percentages of various fatty acids and their nutritional characteristics. The sample pretreatment was achieved through mythyl esterification in the presence of KOH/MeOH. The major fatty acids in the edible fats and oils included palmitic acid, stearic acid, oleic acid, 11-octadecenoic acid, linoleic acid, linolenic acid, 11-eicosenoic acid and erucic acid. Among them, a very high difference was in the ratios among saturated, monounsaturated and polyunsaturated fatty acids. Meanwhile, the ratio between n-6 and n-3 polyunsaturated fatty acids also exhibited an obvious difference.
国家科技期刊平台
NSTL
万方数据
维普
