摘要
建立了8种反式脂肪酸的气相色谱仪分析方法，称取2g样品用二氯甲烷充分提取脂肪并浓缩。采用三氟化硼乙醚甲醇法对样品进行甲酯化，将样品过0．45μm有机膜，通过气相色谱仪（配有氢火焰检测器）采用HP-88脂肪酸专用分析柱进行分离并检测。最终得到8种反式脂肪酸的最小检出限为1．24～1．26mg／kg，方法回收率在70％-110％之间，且相对方法偏差在3％～15％之间，该方法准确，且回收率良好，灵敏度高。
The determination of TFA in salad dressing by Gas Chromatography is established. Weigh 2.0 g samples, being extracted with dichloromethane and concentrated fully, and then esterified with boron trifluoride ether solution-methonal, treated with 0.45 μm organic membrane, separated and detected by Gas Chromatograph with HP-88 fatty acid capillary chromatographic column. The minimum detection limit of TFA in salad dressing is 1.24-1.26 mg/kg, the recovery rate is 70%-110%, and the RSD is 3 %- 15 %. This method is suitable for analysis of TFA in salad dressing with high sensitivity and good recovery rate.
出处
《中国调味品》
CAS
北大核心
2014年第1期96-98,共3页
China Condiment
