食品中反式脂肪酸含量的气相色谱法条件优化分析  

Optimal Analysis of Trans-Fatty Acid Content in Food by Gas Chromatography

作　　者：肖炜 马鹏媛 XIAO Wei;MA Pengyuan(Yili Institute of Inspection and Certification,Yili 835000,China)

机构地区：[1]伊犁州检验检测认证研究院,新疆伊犁835000

出　　处：《食品安全导刊》2023年第14期81-84,共4页China Food Safety Magazine

摘　　要：为提升食品中反式脂肪酸含量检测工作的准确度,本文基于调和油中反式脂肪酸含量的检测展开研究,对气相色谱法实验条件参数进行优化,明确最优实验参数组合。结果表明,最优实验条件为萃取反应时间30 min,酯化剂质量分数20%,酯化反应温度70℃,酯化反应时间40 min。以此为基础进行实验检测,实验方法的重现性、回收率等指标均具有一定优势,表明实验方法具有一定的现实意义。In order to improve the accuracy of the detection of trans fatty acid content in food,this paper based on the detection of trans fatty acids in blend oil,optimizes the experimental condition parameters of gas chromatography and defines the optimal experimental parameter combination.The results showed that the optimal experimental conditions were extraction time of 30 min,mass fraction of esterification agent of 20%,esterification temperature of 70℃and esterification time of 40 min.Based on this,experimental detection is carried out.The experimental method has certain advantages in reproducibility,recovery rate and precision,which proves that the experimental method has certain practical significance.

关 键 词：反式脂肪酸 气相色谱法 实验参数 

分 类 号：O657.71[理学—分析化学] TS207.3[理学—化学]