摘要
目前已有许多关于食用油脂中芥酸测定的各种方法的报道,这些方法包括:气相色谱法、薄层色谱法、纸层析法、高效液相色谱法、质谱法、滴定法、分光光度法、浊度法和这些方法联用。给出了这些方法的重要操作条件和特点,并叙述了脂肪酸甲酯的快速制备方法。引用参考文献32篇。
Various methods for the determination of erucic acid (i. e. cis-13-docosenoic or 22 : 1 ω 9 acid) in edible fats and oils (e. g. repeseed oil) have been reviewed. These methods include gas- , thin-layer, paper- and highly performance liquid-chromatography, mass spectrography, titration, tur-bidness methods,spectrophotometry and the combination of the methods. The essential operating conditions and characteristics of the methods have been gived and the rapid preparation of fatty acid methyl esters described also. 32 references cited.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1995年第2期67-75,共9页
Food and Fermentation Industries
关键词
芥酸
食用油
测定
Erucic acid (Cis-13-docosenoic acid) , Edible fats and oils
