| GC/MS法分析奶油中的脂肪酸 |
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| 引用本文： | 吴惠勤,程誌青.GC/MS法分析奶油中的脂肪酸[J].分析测试学报,1990(2). |
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| 作者姓名： | 吴惠勤 程誌青 |
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| 作者单位： | 中国广州分析测试中心
(吴惠勤)，中国广州分析测试中心(程誌青) |
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| 摘 要： | 利用气相色谱/质谱/计算机联用技术分析人造奶油、天然奶油和新西兰奶油中的脂肪酸,从中鉴定出7种酸:棕榈酸、棕榈油酸、硬脂酸、油酸、亚油酸、亚麻油酸及花生酸。人造奶油含亚油酸比天然奶油含的高。
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| 关 键 词： | 脂肪酸 奶油 气相色谱/质谱/计算机 |
Analysis of Fatty Acids in Butters by Capillary GC/MS/MSD |
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| Wu Huiqin,Cheng Zhiqing Guangdong Instinte of Analysis.Analysis of Fatty Acids in Butters by Capillary GC/MS/MSD[J].Journal of Instrumental Analysis,1990(2). |
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| Authors: | Wu Huiqin Cheng Zhiqing Guangdong Instinte of Analysis |
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| Institution: | Wu Huiqin;Cheng Zhiqing Guangdong Instinte of Analysis |
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| Abstract: | Seven fatty acids(plamilic acid, plaitolic acid, stearic acid, oleaic acid, linoleie acid, lino-lenic acid, aad arachri? acid) in artificial butter, pure butter and New Zealand butter were id-entified and determined by GC/MS/MSD on a capillary column of 50m PEG-20M. The resul-ts revealed that the linoleic acid content in artificial butter was higher than those in others. |
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| Keywords: | Fatty acid butter GC/MS/MSD |
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