牦牛酥油中鞘磷脂的提取及其脂肪酸组成分析

Extraction of Sphingomyelin from Yak Butter and Analysis of Fatty Acids Composition

摘要:

本研究以牦牛酥油为原料，利用有机溶剂对牦牛酥油中鞘磷脂提取工艺进行探索和优化，并分析鞘磷脂的脂肪酸组成。通过单因素试验与正交试验优化获得鞘磷脂的最佳提取条件为：氯仿甲醇（2:1，V/V）与粗鞘磷脂的液料比为10:1 mL/g、浸提温度为40 ℃和浸提时间为1 h。以提取到的鞘磷脂为原料，采用三氟化硼-甲醇对获得的脂肪酸进行甲酯化处理，用气相色谱串联质谱法（Gas Chromatography-Mass Spectrometer，GC-MS）检测分析鞘磷脂的脂肪酸组成。结果表明，鞘磷脂中含有82.79%饱和脂肪酸、75.70%长链脂肪酸，经过提纯后，鞘磷脂中的多不饱和脂肪酸的含量由原来粗鞘磷脂中的7.98%降低为2.83%，长链脂肪酸含量由85.04%降为了75.70%，超长链脂肪酸由9.57%增加到23.15%，支链脂肪酸由原来的10.43%降为了8.69%，说明鞘磷脂主要由长链脂肪酸和饱和脂肪酸组成。

Abstract:

This study used yak butter as raw material to explore and optimize the extraction process of sphingomyelin from yak butter in organic solvent, and the fatty acid composition of sphingomyelin was analyzed. The optimum extraction conditions of sphingomyelin were obtained by single factor test and orthogonal test as follows: chloroform-methanol (2:1, V/V) and crude sphingomyelin: liquid-solid ratio 10:1 ml/g, extraction temperature 40 ℃ and extraction time 1 h. The extracted sphingomyelin was used as the raw material and the fatty acids were esterified by boron trifluoride methanol method, and analyzed by GC-MS. The results showed that sphingomyelin contained 82.79% of saturated fatty acid and 75.70% of long chain fatty acid, and the content of polyunsaturated fatty acid in sphingomyelin decreased from 7.98% to 2.83% after purification, the content of long chain fatty acid decreased from 85.04% to 75.70%, the content of super long chain fatty acid increased from 9.57% to 23.15%, and the content of branched chain fatty acid decreased from 10.43% to 8.69%, indicating that sphingomyelin is mainly composed by long chain fatty acid and saturated fatty acid.