现代食品科技2026，Vol.42Issue(4)：327-336,10.DOI:10.13982/j.mfst.1673-9078.2026.4.0123
气相色谱-内标法测定4种预制菜中脂肪酸的含量
Determination of Fatty Acid Content in Four Types of Pre-prepared Dishes by Using Gas Chromatography-internal Standard Method
摘要
Abstract
A gas chromatography-internal standard method was developed to measure the contents of fatty acids in four types of pre-prepared foods.The food samples were hydrolyzed with hydrochloric acid,extracted with ether-petroleum ether,saponified with 2％sodium hydroxide methanolic solution,and methylated with 15％boron trifluoride methanolic solution.Then,they were diluted with isooctane and layered with saturated sodium chloride aqueous solution.Finally,water was removed with anhydrous sodium sulfate,and the upper layer was filtered through a 0.45 μm membrane.Separation was performed using a DB FastFAME(90 m×0.25 mm,0.25 μm)chromatographic column with a gradient temperature program,and an internal standard method was used for quantification.Under the established conditions,36 fatty acids were effectively separated.Good linearities were observed in a certain range,and the correlation coefficients were higher than 0.99.The detection limits and quantification limits were 3～6 mg/100 g and 10～20 mg/100 g,respectively.Validation by spiking showed that the average recoveries at three levels ranged from 72.43％to 94.54％and relative standard deviations ranged from 2.84％to 8.71％.The proposed method demonstrated high accuracy,good reproducibility,and a low cost for detection,thus proving effective for measuring fatty acid content in pre-prepared food.Fatty acid content was measured in four pre-prepared foods:Yu Xiang shredded pork,braised lion's head meatballs,black pepper beef strips,and braised chicken with yellow sauce.This method can be used to accurately determine fatty acid content in various pre-prepared foods.It provides technical support for the market supervision of pre-prepared dishes.关键词
脂肪酸/预制菜/气相色谱-内标法Key words
fatty acids/pre-prepared dish/gas chromatography-internal standard method引用本文复制引用
杨欣,彭军,殷耀,丁涛,张晓燕,刘芸,王嘉欣,王绳芸,徐美娟,马晶晶,苗佳莉,朱一鸣,费少姝,杨智华..气相色谱-内标法测定4种预制菜中脂肪酸的含量[J].现代食品科技,2026,42(4):327-336,10.基金项目
南京海关科研项目(2024KJ25) （2024KJ25）
