不同甲酯化方法对植物油脂肪酸组成测定的影响.pdfVIP

※分析检测 食品科学 2011, Vol. 32, 增刊2 61 1 1, 2 2 张 征 ，邹 洁 * ，颜春荣 ，卢 剑 (1.江苏省食品安全监控中心，江苏 南京 210007 ；2.江苏省产品质量监督检验研究院，江苏 南京 210007) 油脂甲酯化是气相色谱法测定油脂脂肪酸组成必不可少的预处理工序。对酸催化甲酯化反应的回流时间、 回流温度、硫酸浓度和甲醇体积设计正交试验，研究不同催化条件对植物油脂肪酸组成测定的影响。结果表明： 油脂的硫酸 - 甲醇甲酯化反应中最佳的条件为回流温度80 ℃、回流时间60min 、硫酸浓度4% 、甲醇体积 15mL； 脂肪酸的硫酸 - 甲醇甲酯化反应中最佳的条件为回流温度75 ℃、回流时间60min 、硫酸浓度4% 、甲醇体积 10mL； 对于酸价小于 2 的样品，影响其甲酯化的因素依次为回流时间＞甲醇体积＞回流温度＞硫酸浓度；对于酸价大于2 的样品，影响其甲酯化的因素依次为回流时间＞硫酸浓度＞甲醇体积＞回流温度。对比KOH- 甲醇溶液法，酸催 化甲酯化比碱催化甲酯化的效果更好。 植物油；脂肪酸组成；酸催化甲酯化；碱催化甲酯化 Effect of Methyl Esterification on the Measurement of Fatty Acid Components in Vegetable Oil 1 1, 2 2 ZHANG Zheng ，ZOU Jie *，YAN Chun-rong ，LU Jian (1. Jiangsu Monitoring Center for Food Safety, Nanjing 210007, China ； 2. Jiangsu Province Products Testing and Inspection Institute, Nanjing 210007, China) Abstract ：Methyl esterification of the oil was an essential pre-treatment process for the determination of its fatty acid compositions by gas chromatography. In this paper, the effect of methyl esterification on the measurement of fatty acid components was explored by orthogonal tests. Results demonstrated that the optimal conditions for methyl esterification of the oil were H2 SO4-methanol solution method with reflux temperature of 80 ℃, reflux time of 60 min, H2 SO4 concentration of 4% and methanol volume of 15 mL; the optimal conditions for methyl esterification of fatty acids were reflux temperature of 75 ℃, reflux time of 60 min, H2 SO4 concentration of 4% and methanol volume of 10 mL.