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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
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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