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| 气相色谱法检测油脂中低热量短长链甘油三酯操丽丽，操新民，庞 敏，潘丽军，姜绍通* | |
| 引用本文： | 操丽丽,操新民,庞敏,潘丽军,姜绍通. 气相色谱法检测油脂中低热量短长链甘油三酯操丽丽，操新民，庞 敏，潘丽军，姜绍通*[J]. 食品科学, 2015, 36(2): 85-89. DOI: 10.7506/spkx1002-6630-201502016 |
| 作者姓名： | 操丽丽 操新民 庞敏 潘丽军 姜绍通 |
| 作者单位： | 合肥工业大学生物与食品工程学院，安徽省农产品精深加工重点实验室，安徽 合肥 230009 |
| 基金项目： | 国家自然科学基金面上项目(31371729);“十一五”国家科技支撑计划项目(2010BAD01B07);合肥工业大学青年教师创新项目(2013HGQC0006) |
| 摘 要： | 利用气相色谱-质谱联用技术结合计算机质谱库检索和特征离子，对短长链甘油三酯进行组分鉴定。建立以DB-17 ht熔融石英毛细管柱作为分析柱，气相色谱-氢火焰离子化检测器分析油脂样品中短长链甘油三酯含量的方法。结果表明，在质量浓度0.5～20.0 mg/mL范围内，含量与峰面积呈现良好的线性关系；各组分的保留 时间和峰面积的相对标准偏差分别小于0.05%和2.0%，方法的重复性好。转酯化和普通大豆油加标回收实验表明，平均回收率分别为98.62%和97.59%。该方法可对短长链甘油三酯各组分进行分离，精确度高、重复性好，可用于油脂中短长链甘油三酯的含量分析。 |
| 关 键 词： | 气相色谱 短长链甘油三酯 质谱 氢火焰离子化检测器 |
Determination of Short and Long Chain Triglycerides in Edible Oils by Gas Chromatography |
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| CAO Lili;CAO Xinmin;PANG Min;PAN Lijun;JIANG Shaotong. Determination of Short and Long Chain Triglycerides in Edible Oils by Gas Chromatography[J]. Food Science, 2015, 36(2): 85-89. DOI: 10.7506/spkx1002-6630-201502016 | |
| Authors: | CAO Lili CAO Xinmin PANG Min PAN Lijun JIANG Shaotong |
| Affiliation: | Anhui Key Laboratory of Intensive Processing of Agricultural Products, College of Biotechnology and Food Engineering,Hefei University of Technology, Hefei 230009, China |
| Abstract: | The chemical compositions of short and long chain triglycerides (SLCTs) were analyzed by gas chromatographymass spectrometry (GC-MS) through mass spectral library searching and characteristic ions. A gas chromatography with flame ionization detection (GC-FID) method was developed for determining the content of SLCTs in edible oil samples using DB-17 ht fused silica capillary column as the analytical column. The results showed a good linear correlation between peak area and concentration in the range of 0.5–20.0 mg/mL. The relative standard deviations for retention time and peak area of each SLCT were less than 0.05% and 2.0%, respectively, suggesting good reproducibility of the developed method. The average recoveries from spiked samples of transesterified and original soybean oil were 98.62% and 97.59%, respectively. This method allowed accurate and highly repeatable quantification of SLCTs in edible oils. |
| Keywords: | gas chromatography (GC) short and long chain triglycerides mass spectrometry (MS) flame ionization detector (FID) |
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