PEG-20M毛细管柱 亚麻籽油中脂肪酸种类和含量的测定

名称：毛细管柱

规格：30m*0.32mm

型号：PEG-20M

应用：亚麻籽油中脂肪酸的测定 气相色谱法

亚麻籽油中不饱和脂肪酸在加热过程会发生氧化和异构化,浩瀚色谱（山东）应用技术开发有限公司试验利用气相色谱法测定不同温度下亚麻籽油的脂肪酸组成和含量变化.结果表明,油温低于120℃加热不会对其中的脂肪酸造成显著影响(P0.05);高于160℃时,随着温度升高脂肪酸组成和含量变化显著(P0.05),到达240℃时,不饱和脂肪酸总量由65.241 g/100 g降低到16.013 g/100 g;反油酸(C18:1t)相对含量增加3.31%,反亚油酸(C18:2t)增加4.58%,反亚麻酸(C18:3t)增加29.01%.建议在日常烹饪过程中控制亚麻籽油的加热温度,营养健康.

亚麻籽油中脂肪酸种类和含量的测定  测试谱图：


Determination of Types and Contents of Fatty Acids in Linseed Oil
Determination of the types and content of fatty acids in linseed oil Details:

Name: Capillary Column

Specification: 30m*0.32mm

Model: PEG-20M

Application: Determination of fatty acids in linseed oil, gas chromatography

Unsaturated fatty acids in linseed oil will undergo oxidation and isomerization during the heating process. Haohan Chromatography (Shandong) Applied Technology Development Co., Ltd. tested the use of gas chromatography to determine the fatty acid composition and content changes of linseed oil at different temperatures. The results showed that, Heating at an oil temperature lower than 120°C will not have a significant effect on the fatty acids in it (P0.05); when it is higher than 160°C, the fatty acid composition and content change significantly as the temperature rises (P0.05), when it reaches 240°C, The total amount of unsaturated fatty acids decreased from 65.241 g/100 g to 16.013 g/100 g; the relative content of elaidic acid (C18:1t) increased to 3.31%, and the relative content of translinoleic acid (C18:2t) increased to 4.58%. Acid (C18:3t) increased to 29.01%. It is recommended to control the heating temperature of linseed oil in the daily cooking process to ensure nutrition and health.

Determination of the types and content of fatty acids in linseed oil Test spectrum: