Analysis of Detecting Process of Chemical Composition in Black Foods--A Case Study of Fatty Acids

• Published in: Chemical engineering transactions 2018-12, Vol.71
• Main Authors: Congfa Yang, Shanyi Chen, Qi Qin
• Format: Article
• Language: English
• ISSN: 2283-9216
• DOI: 10.3303/CET1871073

In this paper, based on the research of fatty acids in black foods, black rice and white rice were used as the subjects. Soxhlet extraction method and GC/MS were used to quantitatively analyze the content of fatty acids in black rice. The study found that the contents of monounsaturated, polyunsaturated, and saturated fatty acids in the 10 fatty acids detected by black rice were 35.36%, 36.94%, and 25.02% respectively, and the total detection rate was 97.32%. In comparison, white rice detected three types of fatty acid compounds, of which the saturated fatty acid content was 27.37%, while the unsaturated fatty acid was 45.04%, and the polyunsaturated fatty acid was 27.59%. It can be seen that black rice contains higher levels of fatty acids and polyunsaturated fatty acids than white rice does, and black rice has a higher nutritional value. This study on the content of fatty acids in black rice can provide corresponding reference for subsequent studies on fatty acids in other black foods.