作者：周佳, 陈芙蓉, 张玉霞, 宁欣, 徐小平

作者单位：1. 四川大学华西药学院, 四川 成都 610041;
2. 四川省食品药品检验检测院, 四川 成都 610041

关键词：清脉油;脂肪酸;毛细管气相色谱法

摘要：

采用毛细管气相色谱法(CGC)分离鉴定食用清脉油中17种脂肪酸的组成:DB-23型(60 m0.25 mm0.15 m)毛细管气相色谱柱;氢火焰离子化检测器(FID,260 ℃);分流/不分离进样器(250 ℃);程序升温:起始温度为50 ℃,1 min后以20 ℃/min升到175 ℃,再以3 ℃/min升到190 ℃,保持3 min,最后以5 ℃/min升到230 ℃,保持2 min。通过与对照品对比,清脉油中共分离鉴别出17种已知脂肪酸,其中不饱和脂肪酸的含量高达90.18%,饱和脂肪酸的含量仅有9.18%,不饱和脂肪酸主要有油酸、亚油酸、亚麻酸等;饱和脂肪酸主要有棕榈酸、硬脂酸等,其他脂肪酸的含量很少。不饱和脂肪酸与饱和脂肪酸的比例高达9.82:1。所建立的CGC法可适用于混有12种植物油的食用清脉油中脂肪酸检测。

Analysis of fatty acid in edible oil by CGC

ZHOU Jia, CHEN Furong, ZHANG Yuxia, NING Xin, XU Xiaoping

1. West China School of Pharmacy, Sichuan University, Chengdu 610041, China;
2. The Food and Drug Testing Institute of Sichuan Province, Chengdu 610041, China

Abstract: To separate and identify the 17 fatty acids in Qing Mai Edible Oil by CGC. a DB-23 capillary column (60 m×0.25 mm×0.15 μm); flame ionization detector(FID, 260 ℃); a split/on-separation sample injector(250 ℃); temperature programming: set the initial temperature at 50 ℃, increased to 175 ℃ one min later at the rate of 20 ℃/min, continued to increase to 190 ℃ at the rate of 3 ℃/min without changing for 3 min, and then up to 230 ℃ at the rate of 5 ℃/min, maintained at this temperature for 2 min. Seventeen fatty acids were identified in Qing Mai Edible Oil, of which the unsaturated fatty acids (UFA) take up 90.18% and the saturated fatty acids (SFA) amount to only 9.18%. The former are mainly composed of oleinic acid, linoleic acid, and linolenic acid, and the latter are primarily made up by palmitic acid and andstearic acid. There are also a small amount of other fatty acids contained in the oil. The ratio of UFA and SFA is 9.82:1. CGC can be applied to examine the fatty acids in Qing Mai Edible Oil that is mixed with twelve types of vegetable oil.

Keywords: Qing Mai edible oil;fatty acid;CGC

2015, 41(8): 52-55  收稿日期: 2014-11-28;收到修改稿日期: 2015-1-17

基金项目: 

作者简介: 周佳(1983-),女,重庆市人,主管药师,硕士,主要从事食品检验工作。

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