Analysis of Fatty Acid Composition in Edible Vegetable Oil Using Quantitative Structure-Chromatographic Retention Relationship Method

doi:10.7506/spkx1002-6630-201404018

Abstract

Abstract:

The retention times of fatty acids in eight kinds of edible vegetable oils were determined by gas chromatography
with flame ionization detector. Comparative quantitative analysis of the fatty acid composition of each vegetable oil was
carried out by quantitative structure-chromatographic retention relationship (QSRR) method and standard calibration
method with the aim of verifying the practical applicability of QSRR method in fatty acid analysis. Results indicated that the
qualitative results obtained by QSRR method were basically consistent with those from standard calibration method, suggesting
good practical applicability of QSRR method as a new way for the determination of fatty acids in edible vegetable oils.

Key words: edible vegetable oils, fatty acids, gas chromatographic retention time, quantitative structure-retention relationship (QSRR)

CLC Number:

TS221

LI Huan, CHENG Qiao-qiao, LIU Hui, ZHANG Sheng-wan*. Analysis of Fatty Acid Composition in Edible Vegetable Oil Using Quantitative Structure-Chromatographic Retention Relationship Method[J]. FOOD SCIENCE, 2014, 35(4): 86-90.

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