Determination of fatty acids in marinated meat by gas chromatography-quadrupole mass spectrometry
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摘要: 建立了腌制肉类食品中多种脂肪酸的气相色谱-质谱检测方法。样品采用ASE快速溶剂萃取仪提取、1%硫酸-甲醇溶液甲酯化,采用气相色谱质谱测定。样品添加回收率为80.2%96.2%,RSD为2.4%6.8%;32种脂肪酸甲酯在0.0100.10mg/mL质量浓度范围内良好的线性关系,相关系数为0.99150.9990;检出限为0.020.14μg/kg,定量限为0.060.46μg/kg;方法具有快速、准确、灵敏度高的特点,适用于腌制肉类食品中多种脂肪酸的检测分析。Abstract: Test methods of fatty acids in marinated meat by gas chromatography-quadrupole mass spectrometry.Extracted by accelerated solvent extractor, 1 % H2 SO4- methanol solution method methyl esterification, and determined by gas chromatography mass spectrometry.The sample added recoveries was 80.2% 96.2%, RSD was 2.4%6.8%.32 kinds of fatty acid methyl ester a good linear relationship, correlation coefficient was 0.99150.9990.Detection limit was 0.020.14μg/kg, limit of quantitation was 0.060.46μg/kg.The method which was rapid, accuracy and high sensitivity could be used to test several fatty acid pickled meat food.
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Keywords:
- marinated meat /
- fatty acids /
- gas chromatography mass spectrometry
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