摘要
利用微波技术，研究了用ＫＯＨ－ 甲醇、Ｈ２ＳＯ４－甲醇－甲苯、ＨＣｌ－甲醇等不同体系对食用油中的脂肪酸进行衍生化，系统地比较了它们的优劣势，以及适合的分析对象。在１ ｍ ｉｎ 内完成衍生化反应，选用正庚烷代替传统方法的苯＋ 石油醚作为脂肪酸甲酯的提取剂，与传统消解及衍生化方法相比，具有节省溶剂、省时、易于操作等特点。
A new and rapid microwave assisted derivatization method for the determination of fatty acids in edible oil by GC MS was developed. The optimum conditions for derivatization, such as the derivatization solvent composition, microwave assisted derivatization pressure and time were studied for KOH methanol and H 2SO 4 methanol systems. The experimental results were compared with those obtained by traditional method of normal temperature derivatization .The applied range of the two derivatization systems was also discussed in detail. The derivatization was accomplished in 1 minute. Heptane was used as extraction solvent. The method is rapid, efficient, accurate and solvent saving.
出处
《分析试验室》
CAS
CSCD
2000年第1期16-19,共4页
Chinese Journal of Analysis Laboratory
基金
广东省自然科学基金博士启动基金!(974078)
教育部留学回国人员科研启动基金!(415409)
关键词
微波辅助衍生化
食用油
脂肪酸
GC-MS
Microwave assisted derivatization
gas chromatography mass spectrometry
edible oil
fatty acids
