定量结构-色谱保留相关联方法分析食用植物油中脂肪酸组成

采用气相色谱-氢火焰离子化检测器分别测定8 种食用植物油中脂肪酸组分的色谱保留时间，并结合定量结构-色谱保留相关联（quantitative structure-retention relationship，QSRR）方法和标准品分别对每种植物油中的脂肪酸组分进行定性分析，将这2 种方法的定性分析结果作对比，以验证QSRR方法在食用油中脂肪酸定性分析方面的实际应用能力。结果表明：QSRR方法的定性结果与标准品对脂肪酸的定性结果基本一致，QSRR方法具有很好的实际应用性，为脂肪酸的测定提供了一条新途径，对食用植物油中脂肪酸的分析测定有一定的参考价值。

Analysis of Fatty Acid Composition in Edible Vegetable Oil Using Quantitative Structure-Chromatographic Retention Relationship Method

The retention times of fatty acids in eight kinds of edible vegetable oils were determined by gas chromatography
with flame ionization detector. Comparative quantitative analysis of the fatty acid composition of each vegetable oil was
carried out by quantitative structure-chromatographic retention relationship (QSRR) method and standard calibration
method with the aim of verifying the practical applicability of QSRR method in fatty acid analysis. Results indicated that the
qualitative results obtained by QSRR method were basically consistent with those from standard calibration method, suggesting
good practical applicability of QSRR method as a new way for the determination of fatty acids in edible vegetable oils.