摘要
通过实验优化了气相色谱质谱法测定植物油中脂肪酸组成的实验条件,优化后条件为:接口温度200℃,进样口温度250℃,离子源温度230℃,溶剂延迟2 min,开始采集时间2.5 min,柱箱升温程序为初始100℃,保持2 min,再以15℃·min^(-1)升至180℃,保持2 min,再以3℃·min^(-1)升至200℃,保持9 min,再以4℃·min^(-1)升至230℃,保持10 min。该条件下37种脂肪酸均可出峰,分析时间短,可用于检测植物油中脂肪酸组成。
The experimental conditions for the determination of fatty acid composition in plant oil by gas chromatography-mass spectrometry are optimized through experiments. The optimized conditions are: interface temperature 200 ℃, injection port temperature 250 ℃, ion source temperature 230 ℃, solvent delay 2 min, start acquisition time 2.5 min, the oven heating program is the initial 100 ℃, keep it for 2 min, then raise it to 180 ℃ at 15 ℃·min^(-1), keep it for 2 min, then raise it to 200 ℃ at 3 ℃·min^(-1), keep it for 9 min, then raise it to 230 ℃ at 4 ℃·min^(-1) and keep it for 10 min. Under these conditions, all 37 fatty acids can produce peaks, and the analysis time is short, which can be used to detect the fatty acid composition of plant oils.
作者
聂荣荣
NIE Rongrong(Meizhou Institutes for Food and Drug Control,Meizhou 514000,China)
出处
《现代食品》
2021年第10期175-176,181,共3页
Modern Food
关键词
气相色谱质谱
脂肪酸组成
条件优化
gas chromatograph mass spectrometry
fatty acid composition
condition optimization
