填充柱气相色谱法测菜油脂肪酸组成优化条件探讨  

Discussion on the Optimizing Condition for Measuring the Fat Acid Ingredient of the Repeseed Oil with Gas Chromatography of the Packed Column

作　　者：佘珠花[1] 喻玖宏[1] 

机构地区：[1]武汉工业学院室重点实验室,湖北武汉430023

出　　处：《江苏食品与发酵》2005年第1期39-40,共2页Jiangsu Food and Fermentation

摘　　要：本文拟对用填充柱气相色谱法测菜油脂及酸组成条件进行了优化,用固定液为10％DEGS20％DEGS两种比例的涂布量进行了测定和比较,并探索了较好的测定条件,最终使用该方法中不易分开的两组峰C18:0与C18:1,C18:3与C20:1得到分离,这对用该法测其他食用油脂的脂肪酸组成的气相色谱分析有着极大的参考价值。This essay attempts to optimize the measuring conditions for the fat acid ingredients of the repeseed oil with gas chromatography of the packed column. Through measuring and comparison between the quantum of two different proportions ( 10% DEGS and 20% DEGS)with stationary liquid,figuring out better measuring conditions under which successful seperation of two groups of hard-to-devided peak (C18:0 and C18:1,C18:1 and C20:l) is finally realized. This contributes much to the measuring of fat acid ingredients of other kinds of edible oil with gas chromatography.

关 键 词：菜油 食用油脂 脂肪酸组成 涂布量 气相色谱法 优化条件 使用 固定液 填充柱 参考价值 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS227[轻工技术与工程—食品科学与工程]