تشخیص و اندازه‌گیری اسیدهای چرب در روغن‌های خوراکی و قنادی در شهر تبریز با استفاده از روش کروماتوگرافی گازی
الموضوعات :
جلیل خندقی
1
,
فرنوش سعدلوی
2
1 - استادیار گروه علوم و صنایع غذایی، واحد سراب، دانشگاه آزاد اسلامی، سراب، ایران
2 - دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد سراب، دانشگاه آزاد اسلامی، سراب، ایران
تاريخ الإرسال : 29 الإثنين , ذو القعدة, 1438
تاريخ التأكيد : 03 الإثنين , جمادى الثانية, 1439
تاريخ الإصدار : 08 الجمعة , شوال, 1439
الکلمات المفتاحية:
کروماتوگرافی گازی,
اسید چرب,
روغن خوراکی,
روغن قنادی,
استخراج مایع-مایع,
ملخص المقالة :
تری‌گلیسیریدها فراوان‌ترین شکل ذخیره‌ای چربی در بدن انسان و گیاهان می باشد و مهم‌ترین دسته از چربی ها هستند که در رژیم غذایی وجود دارند. خواص فیزیکی و شیمیایی چربی ها عمدتاً به نوع میزان اسید های چرب تشکیل دهنده آن ها وابسته است. بنابراین به‌منظور ارزیابی کیفیت آن ها میزان و نوع اسید های چرب تشکیل دهنده آن ها باید مورد بررسی قرار گیرد. در این کار پژوهشی ترکیب تعدادی از اسید های چرب در روغن‌های خوراکی و قنادی در شهر تبریز از نظر کمی و کیفی مورد مطالعه قرار گرفت. استخراج اسیدهای چرب میریستیک (C14)، پالمتیک (C16)، استئاریک (C18)، اولئیک (C18:1CIS)، الائیدیک (C18:1T)، لینولئیک (C18:2) و لینولنیک (C18:3) در ۶۰ نمونه روغن خوراکی و ۱۰ نمونه روغن مینارین به‌صورت هم زمان و به‌روش مایع-مایع پخشی صورت گرفت و سپس آنالیز و جداسازی آنالیت‌ها با استفاده از روش GC-FID انجام شد. نتایج نشان داد ۱۶ نمونه (۸/۲۲ درصد) از روغن‌های آزمایش شده حاوی بیش از ۲ درصد اسید چرب ترانس (C 18:1 T) بودند که ۶ نمونه از آن در روغن‌های جامد و ۱۰ نمونه متعلق به روغن‌های قنادی بود. هم‌چنین مجموع اسیدهای چرب اشباع در ۱۴ نمونه (۲۰ درصد)، بالای ۳۰ درصد بود که از این تعداد ۴ نمونه متعلق به روغن‌های سرخ کردنی و ۱۰ نمونه متعلق به روغن‌های قنادی بودند. در مجموع با توجه به استانداردهای ملی ایران ۲۷ نمونه روغن (۵/۳۸ درصد) غیرقابل مصرف تشخیص داده شد.
المصادر:
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· Amini, N., Jamali Kermanshahi, M. and Mahasti, P. (2014). Evaluation of fatty acid composition of oil extracted from nine varieties of sunflower seed. Journal of Food Biosciences and Technology, 4(1): 65–68.
· Bahrami, G., Bahrami, S. Bahrami, M.T., Pasdar, Y, Darbandi, M. and Rezaei, M. (2015). The trans fatty acid content of snacks offered in Kermanshah. International Journal of Health and Life Sciences, 1(1):17-23.
· Comes, F., Farines, M., Aumeles, A. and Soulier, J. (1992). Fatty acids and triglycerides of cherry seed oil. Journal of American Oil Chemists Society, 69: 1224–1227.
· Cristin, I.C.S., João, L.M.S., José L.F.C.L. and Elias, A.G.Z. (2009). Liquid–liquid extraction in flow analysis: A critical review. Analytica Chimica Acta, (65)2: 54–65.
· Cunnane, S.C. (2003). Problems with essential fatty acids: time for a new paradigm? (Review). Progress in Lipid Research, 42: 544–568.
· Dashti, N., Feng, Q., Freeman, M.R., Gandhi, M. and Franklin, F.A. (2002). Trans polyunsaturated fatty acids have more adverse effects than saturated fatty acids on the concentration and composition of lipoproteins secreted by human. The Journal of Nutrition, 132(9): 2651-9.
· Dini Torkamani M.R. and Carapetian J. (2009). An investigation of physical and chemical characteristics of seed in ten Sesame (Sesamum indicum L.) varieties. Iranian Journal of Biology, (20)4: 327-333. [In Persian]
· Ebrahimi Monfared, K. and Delkhosh, B. (2011). Chemical evaluation of oils extracted from eight new varieties of Soybean. Food Technology & Nutrition, 8(1): 72-83. [In Persian]
· Hou, J., Wang, F., Wang, Y., Xu, J. and Zhang, C. (2012). Assessment of trans fatty acids in edible oils in China. Food Control, (25)1: 211-215.
· Institute of Standards and Industrial Research of Iran. (2016). Edible Fats & Oils-Frying oil – Specifications and Test Methods. 2nd revision, ISIRI No. 4152. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2015). Consumer Edible Vegetable oil –Specifications & Test methods. 1st revision, ISIRI No. 9131. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2015). Edible Fats &Oils –Minarine – Specifications & Test methods. 1st revision, ISIRI No. 10500. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2014). Animal and Vegetable Oils and Fats – Crude Corn Oil -Specifications and Test methods. 1st revision, ISIRI No. 8634. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2014). Animal and Vegetable Oils and Fats –Crude Sunflower Oil -Specifications and Test methods. 1st revision, ISIRI No. 10086. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2014). Edible Fats &Oils –sesame oil – Specifications & Test methods, ISIRI No. 1752. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2013). Rice bran oil- Specification. 1st revision, ISIRI No. 6658. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2006). Edible Oils and Fat- Soybean oil – Specification, ISIRI No. 2392. [In Persian]
· Institute of Standards and Industrial Research of Iran. (2000). Edible rapeseed oil- Specification, ISIRI No. 4935. [In Persian]
· James, S.F. (1998). Analytical Solid–Phase Extraction. Wiley publication, New York, pp. 11-25.
· Kadivar, Sh. Ghavami, M., Gharachorloo, M. and Delkhosh, B. (2010). Chemical evaluation of oil extracted from different varieties of Colza. Food Technology & Nutrition, 7(2): 19-30. [In Persian]
· Martin, C.A., Visentainer, J.V. and de Oliveira, A.N. (2008). Fatty acid contents of Brazilian soybean oils with emphasis on trans fatty acids. Journal of the Brazilian Chemical Society, 19(1): 117-122.
· Micha, R. and Mozaffarian, D. (2010). Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: a fresh look at the evidence. Lipids, 45: 893-905.
· Rosenfeld, J. M. (2002). Application of analytical derivatizations to the quantitative and qualitative determination of fatty acids. Analytica Chimica Acta, 456: 93-100.
· Rouessac, F. and Rouessac, A. (2001).Chemical Analysis, Modern Instrumental Methods and Technique, Wiley Publication, New York, pp. 487-493.
· Salimon, J., Omar, T.A. and Salih, N. (2017). An accurate and reliable method for identification and quantification of fatty acids and trans fatty acids in food fats samples using gas chromatography. Arabian Journal of Chemistry, 10(2): 1875-1882.
· Tricon, S. and Yaqoob, P. (2006). Conjugated linoleic acid and human health: a critical evaluation of the evidence. Current Opinion in Clinical Nutrition & Metabolic Care, (9): 105-109.
· Woodside, J.V., McKinley, M.C. and Young, I.S. (2008). Saturated and trans fatty acids and coronary heart disease. Current Atherosclerosis Reports Journal, 10(6): 460-466.
