摘要
对几种油炸食品中的反式脂肪酸进行研究,采用氯仿-甲醇提取脂肪,甲醇钠甲基化脂肪酸,再通过薄层层析纯化甲酯,用气相色谱检测其中脂肪酸的含量。实验发现,油炸后食品中饱和脂肪酸和反式脂肪酸含量比油炸前食品中含量有升高,而油炸后食品中多不饱和脂肪酸和顺式脂肪酸含量比油炸前食品中含量显著降低。
Trans fatty acid content in several fried food was determined by gas chromatography, the fat in all samples was abstracted by chloroform-methanol and methylated with NaOCH3, then purified by thin layer chromatography （TLC）. Saturated fatty acid and trans fatty acid in fried food were higher than non-fried food; polyunsaturated fatty acid and cis fatty acid of fried food was lower than non-fried food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第5期49-50,53,共3页
Science and Technology of Food Industry
关键词
油炸食品
反式脂肪酸
薄层层析
气相色谱
fried food
trans fatty acid
thin layer chromatogram （TLC）
gas-chromatography （GC）
