GC-MS法测定煎炸食品中反式脂肪酸含量  

Determination of Trans-fatty Acids in Fried Food by GC/MS

作　　者：贾涛[1] 陆兆新[2] 徐慧[1] 王小娟[1] 庄件兵[1] 

机构地区：[1]江苏省理化测试中心,南京210042 [2]南京农业大学食品科技学院,南京210014

出　　处：《现代科学仪器》2013年第6期104-107,共4页Modern Scientific Instruments

基　　金：国际科技合作计划--海外科学家江苏发展项目(BZ2009095)

摘　　要：本文建立了气相色谱-质谱法测定煎炸食品中反式脂肪酸含量的分析方法,油脂提取、皂化及甲酯化后,经DB-225ms毛细管柱分离,采用质谱全扫描方式外标法定量。结果表明:该方法快速、准确、分离良好,在10-100μg/mL浓度范围内线性良好,各反式脂肪酸组分检出限为0.03g/100g,含量测定的相对偏差均小于10%,加标回收率在85.3%-91.8%之间,可作为检测煎炸食品中TFA含量的推广方法。A method for the determination of trans-fatty acids in flied food by GC/MS was developed.After ed,saponified and methylated, the fatty acid in fried was separated by DB-225ms column qualified by GC-MS with Scan monitoring,determined by external standardization.The results showed that this method is rapid,simple,sensitive. Good linear correlation was obtained in 10-100μg/mL and the determination limit was 0.03 g/100g.The RSD was within 10% and the recovery 85.3%-91.8%.The method has been successfully applied in determination of trans-fatty acids in fried food.

关 键 词：气相色谱-质谱法 反式脂肪酸 煎炸食品 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]