巧克力样品中反式脂肪酸含量的测定  

Determination of Trans Fatty Acids Content in Chocolate by Using Gas Chromatography

作　　者：张红 杨保刚[2] 符昌雨[2] 

机构地区：[1] 上海食品科技学校上海201599 [2] 上海市质量监督检验技术研究院,上海200233

出　　处：《包装与食品机械》2014年第2期70-72,共3页Packaging and Food Machinery

摘　　要：采用气相色谱内标法,对20个巧克力样品中的反式脂肪酸含量进行测定分析。试验结果表明,以代可可脂为主要原料的巧克力样品中,反式脂肪酸含量范围在未检出至4.96%之间。以可可脂为主要原料的巧克力样品中,反式脂肪酸含量范围在未检出至0.844%之间。所测定的巧克力样品中反式脂肪酸以反十八碳一烯酸为主。The contents of trans fatty acids （ TFA） in twenty samples of chocolate were determined by gas chromatography internal standard method in the present study .The esults showed that the samples with cocoa butter replace as the main raw material TFA content was ND ~4.96%,while the samples with cocoa butter as the main raw material ,the TFA content was ND^0 .844%.The trans C18：1 was the most in TFA in chocolate we tested .

关 键 词：反式脂肪酸 气相色谱 巧克力 

分 类 号：TS274[轻工技术与工程—农产品加工及贮藏工程]