GC-MS Analysis on the Components of Fatty Acids in the Muscle of Anak Chicken
LEI Li-li et al (College of Biological Science and Technology,Yangzhou University,Yangzhou,Jiangsu 225009)
[Objective] The aim was to analyze the components of fatty acids in Anak chicken.[Method] The components of fatty acids in Anak chicken were analyzed by gas chromatography-mass spectrometry technology(GC-MS) and the relative content of each fatty acid were calculated.[Result] 16 kinds of fatty acids were separated from Anak chicken muscle and identified.Among them,7 kinds fatty acids,including lauric acid,myristic acid,pentadecanoic acid,palmitic acid,margaric acid,stearic acid and eicosanoic acid,were saturated fatty acids and its content accounted for 38.55% of the total fatty acids;9 kinds fatty acids,including 11-teteadecenoic acid,9-hexadecenoic acid,9-vaccenic acid,9,12-octadecadienoic acid,6,9,12-octadecatrienoic acid,11-eicosenoic acid,10,13-eicosenoic acid,7,10,13-eicosatriennoic acid and 5,8,11,14-arachidonic acid,were unsaturated fatty acids,and its content accounted for 61.45% of the total fatty acids.The polyunsaturated fatty acids accounted for 23.58% of the total fatty acids and the essential fatty acids accounted for 23.04%.[Conclusion] The research provided the basis for the analysis on fatty acid components and evaluation on the nutritive value.