CAJ | 학술논문

为建立快速准确的方法测定豆粉中脂肪酸的残留量，以氢氧化钾甲醇溶液为酯化剂，采用气相色谱法，测定豆粉中残留脂肪酸组成。结果5种主要脂肪酸能在15 min 内基线分离，线性、精密度、重现性良好。此方法简单快捷，可用于豆粉中脂肪酸的残留组成测定。
위건립쾌속준학적방법측정두분중지방산적잔류량，이경양화갑갑순용액위지화제，채용기상색보법，측정두분중잔류지방산조성。결과5충주요지방산능재15 min 내기선분리，선성、정밀도、중현성량호。차방법간단쾌첩，가용우두분중지방산적잔류조성측정。
A fast accurate method for determining fatty acid residues in soybean flour was established by using gas chromatography with potassium hydroxide methanol solution as esterifying agent, and composition of residual fatty acid in the flour was determined. The results showed that a baseline separation of five kinds of main fatty acids was obtained within 15 min; linearity, precision and repeatability were good. This method is simple and quick, can be used in determination of residual composition of fatty acids in soybean flour.