期刊论文

中文

中国调味品

1000-9973

2019

44

6

157-159,167

10.3969/j.issn.1000-9973.2019.06.036

国家自然科学基金项目(31701590) 武汉轻工大学校立项目(2019y15)。

本校为第一机构

建立气相色谱-质谱联用法测定植物油中脂肪酸组成的方法。选用硼化氟-甲醇体系对样品进行甲酯化处理,再通过气相色谱-质谱技术对脂肪酸组成进行分析和鉴定。共分离出11种脂肪酸,结果表明:植物油中的脂肪酸以油酸、亚油酸、棕榈酸、硬脂酸为主,其中油酸和亚油酸含量均达70%以上,不饱和脂肪酸含量与饱和脂肪酸含量的比值:玉米油5.9%,菜籽油17.6%,葵花籽油11.7%,花生油3%,调和油5%。植物油中不饱和脂肪酸含量远远高于饱和脂肪酸含量。

A method for determination of fatty acids in vegetable oil is developed by gas chromatography- mass spectrometry (GC-MS). Boride fluorine-methanol system is used to methylate the samples, and then the fatty acid composition is analyzed and identified by GC-MS. 11 kinds of fatty acids are identified. The results show that the main fatty acids are oleic acid, linoleic acid, palmitic acid, stearic acid, and the content of oleic acid and linoleic acid is more than 70%, the ratio of unsaturated fatty acid content to saturated fatty acid content is 5.9% corn oil, 17.6% rapeseed oil, 11.7% sunflower ...