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气相色谱-质谱法测定赤鳞鱼肉中的脂肪酸 被引量:6

Determination of Fatty Acids in Red Scalefish Meat by Gas Chroniatography(GC)/Mass Spectrometry(MS)Method
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摘要 利用气相色谱质谱(GC/MS)电子轰击方法,对6种不同年龄和不同性别的赤鳞鱼肉中的饱和、不饱和脂肪酸(经甲酯化后)进行了测定,用色谱法作了定量,共鉴定出18种脂肪酸。 he saturated and polyun saturated fatty acid methyl esters derived from the meat of red scalefish of six kinds of different age and different sex were identified by means of GC/MS. EI mode was used in MS opertion。Quantitative analysis was carried out with capillary GC and FID detection. Eighteen fatty acids were detected。
出处 《色谱》 CAS CSCD 北大核心 1995年第2期113-114,共2页 Chinese Journal of Chromatography
关键词 鱼纲 气相色谱 质谱 脂肪酸 赤鳞鱼 gas chromatography-mass spectrometry, fatty acids, meat of red scalefish
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  • 1季诺维耶夫 A A,油脂化学,1958年

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