There are no less than 800 types of fatty acids in natural oils, of which nearly 63% have been Get identified. According to the existing overall analysis and statistics, among vegetable oils, oleic acid (octadecanoic acid) and linoleic acid (octadecadienoic acid) have the highest content, totaling 68%, followed by soft fat. Acid (11%), other mainly common fatty acids such as α-linolenic acid, lauric acid, stearic acid, erucic acid and myristic acid, the remaining types only account for 3%. Of course, for individual plant resources, their types and contents vary greatly.
Terrestrial animal fats and oils are mainly composed of palmitic acid, oleic acid, and stearic acid. The main fatty acids in marine fish oil are long-carbon chain polyunsaturated fatty acids such as eicosapentaenoic acid, docosahexaenoic acid, and arachidonic acid. There are few reports on fatty acids in insect oils and fatty acids in microbial oils, and no general rules can be drawn yet.
In short, the fatty acids in natural oils and fats currently known have the following characteristics:
1. They are generally straight-chain, even-numbered monocarboxylic acids, extremely A few contain branched or odd carbonic acids, carbocyclic acids, and heterocyclic acids, and the majority of unsaturated fatty acids have cis configurations.
2. From the perspective of carbon chain length distribution, fatty acids with 12, 14, 16, 18, 20 and 22 carbons are the most common, among which 16 and 18 carbon fatty acids are the most common. The most widely distributed and the largest number.
3. The unsaturated acids in terrestrial animal fats and oils are mainly monoenoic acid and dienoic acid, while marine animal fats and oils mainly contain monounsaturated fatty acids and polyunsaturated fatty acids with more than four carbon-carbon double bonds. Saturated fatty acids
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