目的 研究不同加工方式及不同部位的梅花鹿鹿茸脂肪酸的差异及变化趋势。方法 采用氢氧化钾皂化、甲醇甲酯化与正己烷萃取相结合的前处理方法得到待测样品的脂肪酸甲酯，对其进行气相色谱（GC）分析。结果 排血茸蜡片、粉片、蜂片的脂肪酸分别为16.00、10.32、5.51 g/kg；带血茸蜡片、粉片、蜂片的脂肪酸分别为14.81、6.04、4.88 g/kg；煮炸茸蜡片、粉片、蜂片的脂肪酸分别为9.06、6.20、4.23 g/kg；冻干茸蜡片、粉片、蜂片的脂肪酸分别为9.46、7.54、6.23 g/kg。结论 不同加工方式鹿茸中的脂肪酸量有所差异，排血茸高于带血茸，煮炸茸低于冻干茸；同一加工方式不同部位的鹿茸脂肪酸呈现蜡片、粉片、蜂片依次降低的趋势。鹿茸中的饱和脂肪酸以棕榈酸和硬脂酸为主，单不饱和脂肪酸主要为油酸，多不饱和脂肪酸组分中亚麻酸、二十碳二烯酸、花生四烯酸的量较高。

Objective To study the differences and the trends of fatty acids content in different parts of Cervi Cornu Pantotrichum (CCP) with different processing methods. Methods KOH-CH₃OH esterification and n-hexane extraction were combined as the pretreatment method to obtain the fatty acid samples, and then the samples were analyzed by gas chromatography. Results The fatty acids content in wax slices, powder slices, and bee slices of CCP without blood were 16.00, 10.32, and 5.51 g/kg. The fatty acids contents in wax slices, powder slices, and bee slices of CCP with blood were 14.81, 6.04, and 4.88 g/kg. The fatty acids contents in wax slices, powder slices, and bee slices of CCP with boiling processing were 9.06, 6.20, and 4.23 g/kg. The fatty acids contents in wax slices, powder slices, and bee slices of CCP with freeze-drying were 9.46, 7.54, and 6.23 g/kg. Conclusion The contents of fatty acids in CCP with different processing methods are different. The content of fatty acids in CCP without blood is higher than that in CCP with bloods, and the content of fatty acids in CCP with boilding processing is lower than that in CCP with freeze-drying. The trend of different parts of antlers with the same processing method shows decreasing one by one from wax slices to bee slices. The main saturated fatty acids in the antlers are palmitic acid (C16:0) and stearic acid (C18:0). The mono unsaturated fatty acids are mainly oleic acid (C18:1, cis-9). The content of γ-linolenic acid (C18:3, cis-9,12,15), twenty C two acid (C20:2, cis-11,14), and four arachidonic acid (C20:4, cis-5,8,11,14) in polyunsaturated fatty acids are higher than others.

吉林省科技发展计划项目（20170309002YY）；中国农业科学院科技创新工程项目（CAAS-ASTIP-2016-ISAPS）