FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (6): 211-214.doi: 10.7506/spkx1002-6630-201306047

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Determination of Fatty Acid Profiles in Fifteen Kinds of Edible Vegetable Oil by Gas Chromatography-Mass Spectrometry

YANG Chun-ying,LIU Xue-ming,CHEN Zhi-yi   

  1. Sericulture & Agri-Food Research Institute, Guangdong Open Access Laboratory of Agricultural Product Processing,Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
  • Received:2011-12-22 Revised:2013-01-30 Online:2013-03-25 Published:2013-03-01
  • Contact: Chun-Ying YANG E-mail:ychying@163.com

Abstract: A gas chromatography-mass spectrometry (GC-MS) method for rapid determination of fatty acids in vegetable oil was developed. The vegetable oil samples were derived by sodium hydroxide-methanol solution. The analysis was completed on a polar capillary column with split ratio of 20:1. The cluster analysis was applied for the classification of 15 vegetable oil samples through SPSS software. Results showed that major fatty acids were palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2) and the content of unsaturated fatty acids in these edible oil samples was more than 75%, which was much higher than that of saturated fatty acids.

Key words: fatty acid profile, vegetable oil, gas chromatography-mass spectrometry (GC-MS)

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