An improved gas chromatography-based approach for characterisation of fatty acids in fresh basil seed oil

文献类型： 外文期刊

第一作者： Li, Tian

作者： Li, Tian;Guo, Qin;Qu, Yang;Li, Yujie;Wang, Xinping;Wang, Qiang;Li, Tian;Sun, Zhigao;Qu, Yang

作者机构：

关键词： Analytical method; fatty acids; fresh basil seed oil; gas chromatography; quantification; trans fatty acids

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2021 年 56 卷 5 期

页码：

收录情况： SCI

摘要： An improved gas chromatography-based analytical method for the simultaneous separation of seventy-two fatty acids was developed. Twenty-six types of trans fatty acids and conjugated linoleic acids were separated and identified with this method, especially trans C18 isomers. This method was confirmed to be high throughput and have high sensitivity and a low detection limit. It was successfully applied to separate and identify fatty acids in fresh basil seed oil. The linolenic acid content (51.67 g/100 g) was highest in basil seed oil, followed by linoleic acid (20.16 g/100 g) and oleic acid (12.70 g/100 g). These unsaturated fatty acids in fresh basil seed oil were transformed into trans fatty acids, conjugated linoleic acids and saturated fatty acids after heating to a certain temperature for an adequate duration, and the formation mechanisms were characterised.

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