| 紫苏子油中游离脂肪酸的动态分析 |
| |
| 引用本文： | 张虹,张燕萍. 紫苏子油中游离脂肪酸的动态分析[J]. 现代食品科技, 2000, 16(2): 49-52,60 |
| |
| 作者姓名： | 张虹 张燕萍 |
| |
| 作者单位： | 杭州商学院食品科学与工程系杭州 300035 |
| |
| 摘 要： | 采用毛细管气相色谱的方法,以十五碳烷酸为内标,对紫苏子油中的五种游离脂肪酸:棕榈酸(C16:0)、硬脂酸(C18:0)、油酸(C18:1)、亚油酸(C18:2)、亚麻酸(C18:3)进行分析,研究紫苏子油中五种游离脂肪酸在储藏期间的变化.此分析方法无需进行甲基化,直接分析游离脂肪酸的变化.研究中对每种脂肪酸都作了方法学研究,脂肪酸的线性范围在147～922 ppm之内,12值≤0.9997.精密度≤2.43%(n=5).最后用此法测定了不同储藏期间的样品,结果显示随储藏时间的延长,游离脂肪酸的总量增加,但各脂肪酸的变化情况不同.
|
| 关 键 词： | 毛细管气相色谱 紫苏子油 亚麻酸 游离脂肪酸变化 |
| 修稿时间： | 1999-10-18 |
Variation of free fatty acid in perilla seed oil |
| |
| Zhang Hong et al.. Variation of free fatty acid in perilla seed oil[J]. Modern Food Science & Technology, 2000, 16(2): 49-52,60 |
| |
| Authors: | Zhang Hong et al. |
| |
| Affiliation: | Zhang Hong et al. |
| |
| Abstract: | This paper reports a split-mode capillary gas chromatographic method that developed for the analysis of five free fatty acids in Perilla seed oil. The five free fatty acid are palmitic acid (C_(16:0)), stearic acid (C_(18:0)), oleic acid(C_(18:1)), linoleic acid (C_(18:2))and linolenic acid (C_(18:3)). The method does not need methlated, fatty acids can be directly injected with pentadecanoic acid (C_(15:0)) as internal standard. For each fatty acid, the method is validated for selectivity,linearity, , precision and reptoducibility. All fatty acids are completely resolved. Linear response from 147 to 922ppm, r~2-value at least 0.9997, the precision is not more than 2.62% (within day). Finally, we study on the variation of free fatty acid in perilla seed oil by this method. |
| |
| Keywords: | perilla seed oil free fatty acids |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
