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Method for detecting fatty acid in food

A detection method, fatty acid technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of complex fatty acid determination process, harmful to human health, low reaction efficiency, etc., to achieve simple detection process, reduce use, simplify detection The effect of steps

Inactive Publication Date: 2017-02-22
BEOSON JIANGSU FOOD SAFETY TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although both the first method and the second method can accurately determine the fatty acid content in dairy products, the reaction time of the first method and the second method is long and the reaction efficiency is low, which not only pollutes the environment but also affects human health. Harmful, and cause the entire fatty acid determination process to be complicated and time-consuming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In an embodiment of the present invention, a method for detecting fatty acids in food comprises the following steps:

[0024] 1) Crush the food, pass through a 100-mesh sieve, put it into a centrifuge tube, add n-hexane, heat and extract at 60°C for 15 minutes, and shake well at intervals. The dosage ratio of food, n-hexane, sodium methoxide solution and saturated sodium chloride solution is as follows: 25mg food: 1.0mL n-hexane: 0.8mL sodium methoxide: 250μL saturated sodium chloride. The concentration of sodium methoxide solution is 0.3mol / L;

[0025] 2) Add sodium methoxide solution for methyl esterification and shake well;

[0026] 3) Add saturated sodium chloride, let it stand still, and take the supernatant to obtain the analysis sample;

[0027] 4) The analysis sample obtained in step 3) is detected by gas chromatography-mass spectrometry to obtain retention time A and GC-MS spectrum, and the fatty acid components corresponding to different retention times are ...

Embodiment 2

[0031] In an embodiment of the present invention, a method for detecting fatty acids in food comprises the following steps:

[0032] 1) Crush the food, pass through a 200-mesh sieve, put it into a centrifuge tube, add n-hexane, heat and extract at 60°C for 30 minutes, and shake well at intervals. The dosage ratio of food, n-hexane, sodium methoxide solution and saturated sodium chloride solution is as follows: 35mg food: 1.0mL n-hexane: 1.2mL sodium methoxide: 350μL saturated sodium chloride. The concentration of sodium methoxide solution is 0.8mol / L;

[0033] 2) Add sodium methoxide solution for methyl esterification and shake well;

[0034] 3) Add saturated sodium chloride, let it stand still, and take the supernatant to obtain the analysis sample;

[0035] 4) The analysis sample obtained in step 3) is detected by gas chromatography-mass spectrometry to obtain retention time A and GC-MS spectrum, and the fatty acid components corresponding to different retention times are ...

Embodiment 3

[0039] In an embodiment of the present invention, a method for detecting fatty acids in food comprises the following steps:

[0040] 1) Crush the food, pass through a 160-mesh sieve, put it into a centrifuge tube, add n-hexane, heat and extract at 60°C for 20 minutes, and shake well at intervals. The dosage ratio of food, n-hexane, sodium methoxide solution and saturated sodium chloride solution is as follows: 30mg food: 1.0mL n-hexane: 0.8-1.2mL sodium methoxide: 300μL saturated sodium chloride. The concentration of sodium methoxide solution is 0.5mol / L;

[0041] 2) Add sodium methoxide solution for methyl esterification and shake well;

[0042] 3) Add saturated sodium chloride, let it stand still, and take the supernatant to obtain the analysis sample;

[0043] 4) The analysis sample obtained in step 3) is detected by gas chromatography-mass spectrometry to obtain retention time A and GC-MS spectrum, and the fatty acid components corresponding to different retention times ...

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Abstract

The invention discloses a method for detecting fatty acid in food. The method includes grinding the food, sieving the ground food, filling a centrifuge tube with the sieved ground food, adding normal hexane, conducting heating extraction at 60 DEG C, adding a sodium methylate solution for methyl esterification, adding saturated sodium chloride, standing and taking liquid supernatant so as to obtain an analysis sample; detecting the analysis sample by gas chromatography and gas chromatography-mass spectrography to obtain retention time and a spectrum, and comparing the spectrum with a mass spectrum database to obtain a fatty acid components corresponding to different retention time; quantifying the peak area of corresponding fatty acid in the spectrum in terms of percentage, and computing and determining the percentage of each fatty acid component in the sample to be detected. The method for detecting the fatty acid in the food has the advantages of simplicity, convenience, less consumption of standard samples, simplified detection steps, shorter detection time, simple and feasible detection process, high repeatability and capability of being used for detecting relative content of the fatty acid in raw milk rapidly.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for detecting fatty acids in food. Background technique [0002] Fatty acid (fatty acid) refers to a long aliphatic hydrocarbon chain containing a carboxyl group at one end. It is an organic substance. The general formula of a straight-chain saturated fatty acid is C (n) h (2n+ 1) COOH, the lower fatty acid is a colorless liquid with a pungent odor, and the higher fatty acid is a waxy solid with no obvious smell. Fatty acids are the simplest type of lipids and are the building blocks of many more complex lipids. Fatty acids can be oxidized and decomposed into CO in the presence of sufficient oxygen supply 2 and H 2 O, release a lot of energy, so fatty acid is one of the main energy sources of the body. Fatty acids have the advantage of being easy to digest and are a good source of energy needed by the human body. Among them, unsaturated fatty acids have cert...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 张进吴念绮周朱晨张根义胡彬
Owner BEOSON JIANGSU FOOD SAFETY TECH CO LTD
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