5种市售食用植物油的脂肪酸成分分析  

Fatty Acid Composition Analysis of Five Edible Vegetable Oils

作　　者：李思敏[1] LI Simin(Hunan Vocational College of Science and Technology,Changsha 410004,China)

机构地区：[1]湖南科技职业学院,湖南长沙410004

出　　处：《食品安全导刊》2021年第36期66-68,72,共4页China Food Safety Magazine

基　　金：湖南省教育厅科研项目,基于健康理念的创新组合食用油的搭配研发(17C0699)。

摘　　要：通过气相色谱法对大豆油、菜籽油、玉米油、椰子油和芥花油等5种传统及新型市售食用植物油的脂肪酸组成进行分离与鉴定,并对其特征性脂肪酸、饱和脂肪酸及不饱和脂肪酸的含量进行了比较分析。The fatty acid composition of five traditional and new commercial edible vegetable oils such as soybean oil,rapeseed oil,corn oil,coconut oil and mustard oil was separated and identified by gas chromatography,and the contents of characteristic fatty acids,saturated fatty acids and unsaturated fatty acids were compared and analyzed.

关 键 词：植物油 气相色谱 脂肪酸含量 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]