摘要
食醋中Ｃ１－Ｃ８脂肪酸和乳酸与适当过量的四甲基氢氧化铵作用生成季胺盐，用二甲基甲酰胺将其溶解，在室温下与过量溴乙烷完全反应而生成相应的乙酯。生成的乙酯在１０％丁二酸乙二醇聚酯（ＰＧＳ）柱上进行分离。用保留时间定性，用内标法定量。本法操作简便、快速，分离完全。
The ethyl esterifications of fatty acids and lactic acid in the presence of N,N dimethylformamide was carried out.The yields were above 95%.The separation of the products was accomplished on the column packed with 10% Polyethylene Glycol Succinate. The method is satisfactory for the gas chromatographic determination of C 1-C 8 fatty acids and lactic acid in vinegar.The high sensitivity of proposed method together with is relative freedon from interferences,can provide rapid analysis of low levels of C 1-C 8 fatty acids and lactic acid in various fruits,vegetables,drinks,pharmaceutical products and fermentative products.
出处
《化学研究与应用》
CAS
CSCD
1996年第3期343-347,共5页
Chemical Research and Application
关键词
气相色谱法
脂肪酸
食醋
酯化
乳酸
gas chromatography,fatty acid,vinegar,esterfication of fatty acid, analysis of fatty acid
