结合检测实例解读《食品安全国家标准食品中脂肪酸的测定》(GB 5009.168-2016)  

Interpretation of National Standards About GB 5009.168-2016

作　　者：韩娇 阳崇岭 丁亮 樊成 胡文静 卢德印 HAN Jiao;YANG Chongling;DING Liang;FAN Cheng;HU Wenjing;LU Deyin(Wuhan PONY Technology Co.,Ltd.,Wuhan 430000,China;PONY Testing International Group,Beijing 100000,China)

机构地区：[1]武汉谱尼科技有限公司,湖北武汉430000 [2]谱尼测试集团,北京100000

出　　处：《现代食品》2023年第3期34-39,共6页Modern Food

摘　　要：《食品安全国家标准食品中脂肪酸的测定》(GB 5009.168—2016)的制定与实施,整合了多个标准。本文结合日常的检测实例对不同基质前处理方法的选择进行了详细阐述,主要包括试样的充分水解、脂肪提取和甲酯化;对内标法、外标法、面积归一法等定量方法以及每种方法的转换系数进行了介绍;对脂肪酸的命名、简写符号进行了解释,强调了脂肪酸的定性,可以帮助更多的学者理解标准,进一步提高脂肪酸含量的检测水平。The formulation and implementation of GB 5009.168—2016 integrates multiple standards.This paper describes in detail the selection of different matrix pretreatment methods based on daily test examples,mainly including full hydrolysis of samples,fat extraction and methylation.The quantitative methods such as internal standard method,external standard method,area normalization method and the conversion coefficient of each method are introduced.Finally,the naming and abbreviated symbols of fatty acids are explained,emphasizing the qualitative nature of fatty acids,which can help more scholars understand the standard and further improve the detection level of fatty acid content.

关 键 词：食品 脂肪酸 水解 甲酯化 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]