| 陈哲 张福庆 陈兴才 王兆琪 程宇
王明霞 李省三 李继媛 苏莹 孙国新 娄峰阁.氢火焰气相色谱仪内标法测定反式脂肪酸的条件的建立及验证[J].现代生物医学进展英文版,2015,15(18):3564-3569. |
| 氢火焰气相色谱仪内标法测定反式脂肪酸的条件的建立及验证 |
| The Building and Validation of the Optimal conditions' Determination forLaboratory Hydrogen Flame Gas GC Method the Trans Fatty Acids byInternal Standard |
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| DOI： |
| 中文关键词: 气相色谱仪 反式脂肪酸 反-9- 十八碳一烯酸甲酯(C18:1-9t) 反-9,12- 十八碳二烯酸甲酯(C18:2-9t,12t) |
| 英文关键词: GC Trans-fatty acids Anti -9 - octadecadienoic a methyl ester (C18:1-9t) Anti -9,12 - octadecadienoic acid methyl
ester (C18 :2-9t, 12t ) |
| 基金项目:黑龙江省自然科学基金项目（201227）；黑龙江省教育厅面上项目（12531819）；大学生创新创业训练项目（201311230018） |
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| 中文摘要: |
| 目的：研究氢火焰气相色谱仪（GC112A）内标法测定反式脂肪酸的实验室最佳条件。方法：采用气相色谱内标- 标准曲线法，
通过测定反式脂肪酸标准品工作液的标准曲线、重现性和分离度来确定和验证GC112A 的最佳色谱条件。结果：实验室最佳色谱
条件：毛细管柱，PC-88(100 m× 0.25 mm× 0.2 um)；进样口温度：260 ℃；载气：高纯N2，压力220 kPa，流速41.0 mL/min；检测器
(FID)温度：290 ℃，氢气压力100 kPa，流速21.0 mL/min；空气压力160 kPa，流速215.0 mL/min；检测器(FID)灵敏度：1010；手动进
样，进样量：1.0 uL。结论：该方法避免了外标法（国标方法）的国产仪器局限性和操作者人工进样的不确定性，具有受仪器参数变
化的影响较小的特点，适合在基层食品检验机构推广。 |
| 英文摘要: |
| Objective:To measure laboratory optimum conditions of trans-fatty acids in Hydrogen flame gas chromatograph
(GC112A) internal standard method.Methods:We used gas chromatography internal standard - a standard curve method to testify and
confirm the best chromatographic condition of GC112A by measuring tans-atty acids standard working liquid standard curve,
reproducibility and degree of separation.Results:Laboratory optimum chromatographic conditions: Capillary Column, PC-88 (100m×
0.25mm× 0.2 um); Inlet temperature: 260℃; The carrier gas: Purity N2, the pressure 220 kPa, flow rate of 41.0 mL/min; detector (FID)
temperature: 290 ℃ , hydrogen pressure of 100 kPa, flow rate of 21.0 mL/min; air pressure 160kPa, flow rate 215.0 mL/min; detector
(FID) Sensitivity: 1010; manual injection, injection volume: 1.0μ L.Conclusion:This method avoids domestic equipment limitations and
uncertainties of operator manual injections of the external standard method (GB method), which has a characteristics of less influence on
instrument parameters change and is suitable for promoting in primary food inspection institution. |
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