食品科学
• 分析检测 • 上一篇 下一篇
李添宝，吴 越，罗 敬
出版日期:
发布日期:
LI Tian-bao, WU Yue, LUO Jing
Online:
Published:
摘要：
采用核磁共振波谱分析技术，归属了植物油中亚麻酸、亚油酸、油酸等不饱和脂肪酸甘油酯、饱和脂肪酸甘油酯及水的核磁共振质子谱的主要特征峰。在无需预处理条件下，以苯甲酸作为内标，对植物油中各种脂肪酸及水进行定量分析，加标回收率可达98%～102%。亚麻酸、亚油酸、油酸、总饱和脂肪酸、水的精密度分别为0.11%、0.12%、0.68%、0.70%、2.65%。该法取样量少、无需昂贵的标样，可直接快速定量，结果准确，可为植物油的质量标准研究提供一种简单可行的新方法。
关键词: 核磁共振, 不饱和脂肪酸, 饱和脂肪酸, 水
Abstract:
The main characteristic peaks of linolenic, linoleic, oleic acid, saturated fatty acids and water in vegetable oils were analyzed by 1H-NMR spectroscopy. Benzoic acid was selected as an internal standard to quantify the contents of linolenic, linoleic, oleic acid, saturated fatty acids and water in vegetable oils by this method without any pretreatment. The recoveries were 98%–102% with RSD of 0.11%, 0.12%, 0.68%, 0.70% and 2.65% for linolenic, linoleic, oleic acid, total saturated fatty acids and water, respectively. The contents of linolenic, linoleic, oleic acid, total saturated fatty acids and water can be determined directly and accurately with less sample consumption and without using expensive standards. This new method is simple and applicable for studying quality standards for vegetable oils.
Key words: nuclear magnetic resonance (NMR), unsaturated fatty acid, saturated fatty acids, water
中图分类号:
O65
李添宝，吴 越，罗 敬. 利用核磁共振法定量分析植物油中多种脂肪酸及水含量[J]. 食品科学, doi: 10.7506/spkx1002-6630-201416041.
LI Tian-bao, WU Yue, LUO Jing. Quantitative Analysis of Fatty Acids and Water in Vegetable Oils by Nuclear Magnetic Resonance[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201416041.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201416041
https://www.spkx.net.cn/CN/Y2014/V35/I16/212
京公网安备 11010202009729号