不同内标物在乳制品脂肪酸检测中的应用研究  

Research on Different Internal Standard in the Detection of Fatty Acids in Dairy Products

作　　者：陈月晓[1] 木其尔 白沙沙[1] 徐佳佳[1] 崔亚娟[1] Chen Yuexiao;Mu Qier;Bai Shasha;Xu Jiajia;Cui Yajuan(Beijing Institute of Nutritional Resources,Beijing 100069,China)

机构地区：[1]北京市营养源研究所,北京100069

出　　处：《现代食品》2020年第16期167-172,共6页Modern Food

基　　金：国家重点研发计划——营养功能性食品制造关键技术研究与新产品创制(编号:2016YF D0400600);北京市科学技术研究院青年骨干项目(编号:201624)。

摘　　要：本文分析比较了直接甲酯化法和水解提取法两种前处理条件对乳品中脂肪酸含量测定结果的影响。利用气相色谱仪,采用强极性毛细管色谱柱对乳品的脂肪酸进行分离,内标法定量。结果表明,应用这两种方法均能将乳品中脂肪酸进行良好的分离和定量,且对于均质性良好的样品中脂肪酸测定结果基本一致。In this paper,the effects of two pretreatment conditions on the determination of fatty acids in dairy products were analyzed and compared.The fatty acids in dairy products were separated by gas chromatography with strong polarity capillary column and quantified by internal standard method.The results show that the two methods can be used to separate and quantify the fatty acids in dairy products,and the determination results of fatty acids in samples with good homogeneity are basically the same.

关 键 词：直接酯化法 水解提取法 内标法 脂肪酸 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]