巧克力中脂肪酸组成及反式脂肪酸含量的分析-食品安全质量.PDF

6 4 Vol. 6 No. 4 2015 4 Journal of Food Safety and Quality Apr. , 2015 王 浩, 杨悠悠, 刘 佟, 苗雨田, 杨永坛* (, , 102209) 摘 要: 目的 方法 - , , -结果 , 99.8%, 5 , : 25%~27% 32%~35%30%~32%; 0.4%~1.1%() 结论 , 关键词: ; ; ; - Analysis of fatty acids composition and trans-fatty acids content in chocolate * WANG Hao, YANG You-You, LIU Tong, MIAO Yu-Tian, YANG Yong-Tan (Beijing Key Laboratory of Nutrition Health and Food Safety, COFCO Nutrition and Health Research Institute, Beijing 102209, China) ABSTRACT: Objective To build testing method for analyzing the fatty acid composition and the trans-fatty acids content in chocolate. Methods Based on the esterification method of potassuim hydroxide-methanol, the triglycerides were transferred to fatty acid methyl esters, which were analyzed by gas chromatography/ flame ionization detector (GC/FID). Results With glycerol trioleate as research model, the esterification efficiency was determined to be about 99.8%. With the quantitation method with area normalization, 5 chocolate samples with different brands and different varieties were tested, it showed that palmitic acid, ste