山东农业大学学报（自然科学版）Issue(1)：47-51,5.DOI:10.3969/j.issn.1000-2324.2016.01.010
食用油中反式脂肪酸的气相色谱检测法研究
Study on the Gas Chromatography Analysis of Trans Fatty Acids in Edible Oils
摘要
Abstract
The analysis of trans fatty acids in edible oils was very important for their content control. Conditions of gas chromatography and sample preparation were optimized for analysis of trans fatty acids by gas chromatography. After treated by proper extractant and two-step methyl esterifying under the conditions determined by orthogonal design, trans fatty acids in edible oils were transformed successfully into corresponding trans fatty acid methyl esters. The conditions of two-step methyl esterification were as follows. The first step esterification was kept for 30 min under 40℃in 0.4 mol·L-1 sodium hydroxide-methanol and the second step esterification was kept for 50 min under 70℃in 0.5 mol·L-1 sulfuric acid-methanol. Those transformed trans fatty acid methyl esters could be separated and detected by three-step programmed temperature gas chromatography equipping polarity DB-23 capillary chromatographic column. Three-step temperature program was as follows. First, the column temperature was hold at 140℃for 1 min and then elevated to 180℃at the rate of 10℃·min-1 and subsequently to 220℃at the rate of 2℃·min-1. After maintained for 20 min at 220℃, the temperature was elevated to 230℃at the rate of 5℃·min-1 and was retained for 16 min at 230℃. This gas chromatography could analyze eight common trans fatty acids in edible oils and its linear correlation coefficient, detection limit and recovery rate all could meet the demands of qualitative and quantitative analysis.关键词
食用油/反式脂肪酸(FTA)/气相色谱法/两步甲酯化Key words
Edible oil/trans fatty acids (FTA)/gas chromatography/two-step methyl esterification分类
化学化工引用本文复制引用
孙慧珍,曲赛男,裘立群,宋少芳..食用油中反式脂肪酸的气相色谱检测法研究[J].山东农业大学学报（自然科学版）,2016,(1):47-51,5.基金项目
山东省食品安全中心的省科技发展计划项目(2013GZX20109) （2013GZX20109）
