食品中脂肪酸分析方法的研究进展

Progress on analysis methods of fatty acids in food

食品中的脂肪酸一般具备多不饱和结构,难以准确分析,而且脂肪酸种类多,难以选择合适的分析方法。本文总结近5年文献,综述食品中脂肪酸的检测方法,比较它们的优缺点,对选择合适的脂肪酸分析方法的给出建议。高效液相色谱技术适合分析短链、水溶性脂肪酸,气相色谱适合分析中长链脂肪酸,气相色谱质谱法应用范围与气相色谱类似,定性能力更强,液相色谱质谱是目前测定脂肪酸最优的方法,尤其适于进行脂质组学研究。傅里叶红外光谱和核磁共振技术最近几年应用到脂肪酸分析中,能够测定食品中的反式脂肪酸。X射线和拉曼光谱测定脂肪酸研究很少,还不能确定技术和方法的稳定性。

The analysis method of fatty acids include the thin layer chromatography, the gas chromatography, the liquid chromatography and the chromatography mass method. The different analysis method was suitable for the different kinds of fatty acids. The fatty acid analysis method Fatty acid analysis method converted from the early high performance liquid chromatography （HPLC） method to the current gas chromatography and gas chromatography mass spectrometry and gradually to the high performance liquid chromatography mass spectrometry method in recent years. In addition to chromatography method, the Fourier infrared spectrometry and nuclear magnetic resonance spectroscopy method were used in determination of fatty acids recently. These methods provide the technology guarantee for analyzing the functional or harmful fatty acid.