| 兔肉脂肪酸组成的气相色谱法分析 |
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| 引用本文： | 徐竞. 兔肉脂肪酸组成的气相色谱法分析[J]. 肉类工业, 2009, 0(4) |
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| 作者姓名： | 徐竞 |
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| 作者单位： | 河南南阳建发工程有限公司,河南南阳,473000 |
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| 摘 要： | 采用极性毛细管柱气相色谱法,测定了兔肉脂肪酸组成的相对百分含量和实际含量.测定结果表明,此方法能准确分离出兔肉中的主要8种脂肪酸:豆蔻酸、棕榈酸、棕榈油酸、硬脂酸、油酸、亚油酸、亚麻酸和花生酸,有较好的精密度、重复性、可靠性.
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| 关 键 词： | 气相色谱法 兔肉 脂肪酸组成 |
Gas-chromatography determination of fatty acid composes of rabbit meat |
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| XU Jing. Gas-chromatography determination of fatty acid composes of rabbit meat[J]. Meat Industry, 2009, 0(4) |
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| Authors: | XU Jing |
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| Abstract: | This experiment used the polar capillary vessel column gas phase chromatography to determine the relative percentage and the actual content of fatty acid composition of rabbit meat.The result indicated that in rabbit meat this method can accurately separate the main 8 kind of fatty acids:the bean myristic acid,the palmitic acid,the palmitoleic acid,the stearic acid,the oleic acid,the linoleic acid,the linolenic acid and the arachic acid,and this method has good accuracy duplication and reliability. |
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| Keywords: | gas-chromatography rabbit meat fatty acid compose |
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