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采用改进的Bligh-Dyer法提取脂溶性成分,气相色谱-质谱联用法(GC-MS)进行分离和鉴定,C19:0内标确定总脂及各组分含量,研究了鼠尾藻(Sargassum thunbergii)、浒苔(Enteromorpha prolifera)、龙须菜(Gracilaria lemaneiformis)和红毛菜(Bangia sp.)4种经济海藻的脂肪酸组成及含量。结果表明,4种海藻都检测出C14-C22脂肪酸,总脂含量在12～19 mg/g之间,不饱和脂肪酸为主要组成成分,含量均超过60%。不饱和脂肪酸中以多不饱和脂肪酸(PUFAs)为主,富含n-3和n-6系列PUFAs,n-6与n-3系列PUFAs之比均低于2。比较4种海藻脂肪酸组成特点表明,鼠尾藻以C16、C18和C20为主要组成成分,具褐藻类脂肪酸组成特征;浒苔以C16和C18为主要组成成分,具绿藻类脂肪酸组成特征;龙须菜和红毛菜以C16和C20类脂肪酸为主,具典型红藻类脂肪酸组成特征,同时二者又有不同之处,分别显示真红藻与原始红藻脂肪酸组成的特点。
The fat-soluble components were extracted by the improved Bligh-Dyer method, and were separated and identified by gas chromatography-mass spectrometry (GC-MS). The contents of total lipids and components were determined by internal standard C19: 0. The effects of Sargassum thunbergii ), Enteromorpha prolifera, Gracilaria lemaneiformis and Bangia sp. The results showed that C14-C22 fatty acids were detected in all the four kinds of seaweeds, the total lipid content was between 12 and 19 mg / g, and the content of unsaturated fatty acids was more than 60%. Among the unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) were the most abundant, and n-3 and n-6 PUFAs were the most abundant. The ratio of n-6 to n-3 PUFAs was less than 2. Comparing the compositional characteristics of four seaweed fatty acids, it showed that Cg, C18 and C20were the main components in Sargassum, with the compositional characteristics of brown algae fatty acids. Enteromorpha was composed of C16and C18had the composition of green algae fatty acids; Codonopsis longicornis and Cunninghamia lanceolata are mainly composed of C16 and C20 fatty acids, with the typical red algae fatty acid composition characteristics, at the same time there are differences between the two, respectively, showing the characteristics of the true red algae and the original red algae fatty acid composition characteristics.