| GC-MS法测定煎炸食品中反式脂肪酸含量 |
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| 引用本文： | 贾涛,陆兆新,徐慧,王小娟,庄件兵.GC-MS法测定煎炸食品中反式脂肪酸含量[J].现代科学仪器,2013(6):104-107. |
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| 作者姓名： | 贾涛 陆兆新 徐慧 王小娟 庄件兵 |
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| 作者单位： | [1]江苏省理化测试中心,南京210042 [2]南京农业大学食品科技学院,南京210014 |
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| 基金项目： | 国际科技合作计划--海外科学家江苏发展项目（BZ2009095） |
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| 摘 要： | 本文建立了气相色谱-质谱法测定煎炸食品中反式脂肪酸含量的分析方法，油脂提取、皂化及甲酯化后，经DB-225ms毛细管柱分离，采用质谱全扫描方式外标法定量。结果表明：该方法快速、准确、分离良好，在10—100μg／mL浓度范围内线性良好，各反式脂肪酸组分检出限为0．03g／100g，含量测定的相对偏差均小于1O％，加标回收率在85．3％-91．8％之间，可作为检测煎炸食品中TFA含量的推广方法。
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| 关 键 词： | 气相色谱-质谱法 反式脂肪酸 煎炸食品 |
Determination of Trans-fatty Acids in Fried Food by GC/MS |
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| Jia Tao,Lu Zhaoxin,Xu Hui,Wang XiaojuanZ,Zhuang Jianbing.Determination of Trans-fatty Acids in Fried Food by GC/MS[J].Modern Scientific Instruments,2013(6):104-107. |
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| Authors: | Jia Tao Lu Zhaoxin Xu Hui Wang XiaojuanZ Zhuang Jianbing |
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| Affiliation: | 2 (Jiangsu Test Center for Physics and Chemistry, Najing 210042,China;2College of Food Science and Technology, Nanjing Agricultural University,Naj ing 210014,China) |
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| Abstract: | A method for the determination of trans-fatty acids in flied food by GC/MS was developed.After ed,saponified and methylated, the fatty acid in fried was separated by DB-225ms column qualified by GC-MS with Scan monitoring,determined by external standardization.The results showed that this method is rapid,simple,sensitive. Good linear correlation was obtained in 10-100μg/mL and the determination limit was 0.03 g/100g.The RSD was within 10% and the recovery 85.3%-91.8%.The method has been successfully applied in determination of trans-fatty acids in fried food. |
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| Keywords: | GC/MS Trans-fatty acids Fried food |
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