气相色谱法测定花生脂肪酸的稳定性分析  

Stability Analysis of Peanut Fatty Acids by Gas Chromatographic Method

作　　者：王文锋[1] 张秀华[1] 李昕[2] 

机构地区：[1]新乡医学院生命科学技术系,河南新乡453003 [2]河南师范大学生命科学学院,河南新乡453007

出　　处：《山东农业科学》2010年第12期85-86,共2页Shandong Agricultural Sciences

基　　金：新乡医学院高学历人才资助项目

摘　　要：选用固定液为FFAP的石英玻璃毛细管柱,设置合适的载气柱前压、分流比及程序升温,采用气相色谱法测定花生主要脂肪酸,平行测定的相对标准偏差为0.67%～2.11%,而且主要脂肪酸出峰时间不到10min,只需13min即可完成一次分析。Using FFAP quartz glass capillary column and adopting adequate column pressure,split ratio and programmed temperature,a gas chromatographic method was performed for the determination of fatty acids in peanut.The relative standard deviation was 0.67%～2.11%,and the retention time of main fatty acids was less than 10 minutes,so only 13 minutes were needed for one analysis.

关 键 词：气相色谱法 脂肪酸 稳定性 

分 类 号：Q503[生物学—生物化学] S565.2[农业科学—作物学]