| 气相色谱-质谱法测定人造奶油中的脂肪酸 |
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| 引用本文： | 陈林林.气相色谱-质谱法测定人造奶油中的脂肪酸[J].食品研究与开发,2010,31(1). |
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| 作者姓名： | 陈林林 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,黑龙江,哈尔滨,150076 |
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| 摘 要： | 采用氯仿、甲醇混合溶剂萃取人造奶油中的脂肪,并用氢氧化钾-甲醇法甲酯化,通过气相色谱-质谱法分析其脂肪酸成分,鉴定出12种化合物,其中主要以油酸(30.918%)、棕榈酸(53.456%)为主,占人造奶油总脂肪酸量的84.374%,亚油酸的含量已降低至7.817%.
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| 关 键 词： | 脂肪酸 人造奶油 气相色谱-质谱 |
Determination of Fatty Acids in Margarin by Gas Chromatography-Mass Spectrometry |
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| CHEN Lin-lin.Determination of Fatty Acids in Margarin by Gas Chromatography-Mass Spectrometry[J].Food Research and Developent,2010,31(1). |
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| Authors: | CHEN Lin-lin |
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| Affiliation: | CHEN Lin-lin (Department of Food Engineering,Harbin University of Commerce,Harbin 150076,Heilongjiang,China) |
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| Abstract: | Fats of margarin were extracted with a mixed solvent of chloroform and methanol,then esterfied with potasium hydroxide-methyl alcohol.They were determined by Gas Chromatography-Mass Spectrometry.12 kinds of fatty acids were identified The oleic acid (30.918 %)and plamilic acid (53.456 %)were main components among them,the index of the oleic acid and plamilic acid for the fatty acids was 84.374 %.The content of linoleic acid had reduced to 7.817 %. |
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| Keywords: | fatty acids margarin Gas Chromatography-Mass Spectrometry |
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