气相色谱法分析炸鸡油中脂肪酸及反式脂肪酸  

Gas Chromatography Analysis on Fatty Acids and Trans fatty Acids in Fried Chicken Oil

作　　者：王建清[1] 张玉[1] 陶秋[1] 

机构地区：[1]浙江省农业科学院质量标准研究所,浙江杭州310021

出　　处：《现代农业科技》2011年第17期327-328,共2页Modern Agricultural Science and Technology

摘　　要：应用毛细管气相色谱法对源自肯德基的生熟炸鸡油进行了脂肪酸及反式脂肪酸定性、定量分析,结果表明:肯德基炸鸡油选用棕榈油,脂肪酸组分主要有棕榈酸、硬脂酸、油酸、亚油酸,且含有反式亚油酸、亚麻酸约1%,熟油则比生油含更多的反式脂肪酸,表明煎炸过程中会产生少量反式脂肪酸。Fatty acid and trans fatty acids from the kentucky fried chicken raw and cooked oils were analysed qualitativly and quantitativly by capillary gas chromatography. The results showed that kentucky fried chicken used palm oil, fatty acid components were palmitic acid, stearie acid, oleic acid, linoleic acid, containing about l percent of C 18：2 and C 18：3 trans fatty acids, trans-fatty acids content in mature oil were more than that in raw oil, which showed that frying process would produce small amounts of trans fatty acids.

关 键 词：肯德基炸鸡油 脂肪酸 反式脂肪酸 气相色谱法 

分 类 号：O657.71[理学—分析化学]