摘要
对食用油中甘油三酯类主要成分的分离分析可为区分掺假食用油提供重要依据.用高温气相色谱-质谱联用技术分析了葵花籽油中甘油三酯的组成.考察了实验条件对分离检测的影响,选择ZB-5HT(15m×0.25mm×0.25μm)毛细管柱,分流进样,100~360°C程序升温分离,质谱全扫描模式检测.以甘油三酯裂解的4种离子碎片(RCO^+,[RCO+74]^+,[RCO+128]^+,[MRCOO]^+)识别葵花籽中的甘油三酯成分.结果发现,葵花籽油谱图中最后的4个峰为甘油三酯,根据各峰的质谱数据,结合气相色谱分离规律和葵花籽油脂肪酸组成,推测了其中可能存在的甘油三酯成分.
Identification of triglyceride suggests a significant basis for distinguishing adulteration in edible oil. The triglycerides in sunflower oil were identified by high temperature gas chromatography-mass spectrometry （GC-MS）. The experimental conditions on the separation and detection were investigated. ZB 5HT （15m×0.25mm×0.25μm） capillary columns, temperature programming （100-360 ℃）, split injection, full scan mode detection were selected. Triglycerides were identified by their characteristic fragment ions （RCO＋, [RCO＋74]＋ , [RCO＋128]＋, [M-RCOO]＋）, GC separation regularity and fat acid data. The results suggested that triglycerides were likely to be found in four triglyceride peaks in chromatogram.
出处
《上海应用技术学院学报（自然科学版）》
2016年第3期228-231,共4页
Journal of Shanghai Institute of Technology: Natural Science
基金
上海市自然科学基金资助项目(15ZR1440800)
