CAJ | 학술논문

气相色谱法(GC)是测定食品中反式脂肪酸(TFAs)的常用方法，该方法灵敏度高、准确度好。然而，由于来源于反刍动物的天然TFAs(n-TFAs)与部分氢化油的工业TFAs(IP-TFAs)的组成不同，以及不同食品中不饱和脂肪酸的组成差异，无法利用一种固定操作程序完全分离并准确分析各类食品中的TFAs组成。本文通过分析食品中TFAs的来源与组成，系统综述了GC法分析TFAs的原理和操作步骤，包括样品前处理方法、甲酯化衍生方法、Ag+预分离法，色谱条件(如色谱柱、柱长、柱温、进样口温度和检测器温度等)的选择和优化，以及常见的定性、定量分析方法。同时介绍了目前国内外标准方法的适用范围和特点，以便帮助分析人员依据实际样品以及所在实验室条件选择适合的分析方法。
기상색보법(GC)시측정식품중반식지방산(TFAs)적상용방법，해방법령민도고、준학도호。연이，유우래원우반추동물적천연TFAs(n-TFAs)여부분경화유적공업TFAs(IP-TFAs)적조성불동，이급불동식품중불포화지방산적조성차이，무법이용일충고정조작정서완전분리병준학분석각류식품중적TFAs조성。본문통과분석식품중TFAs적래원여조성，계통종술료GC법분석TFAs적원리화조작보취，포괄양품전처리방법、갑지화연생방법、Ag+예분리법，색보조건(여색보주、주장、주온、진양구온도화검측기온도등)적선택화우화，이급상견적정성、정량분석방법。동시개소료목전국내외표준방법적괄용범위화특점，이편방조분석인원의거실제양품이급소재실험실조건선택괄합적분석방법。
Gas chromatography (GC) is a sensitive and accurate method which is widely used in the determination of trans fatty acids (TFAs) in a variety of foods. However, it is generally impossible to separate and determine the multiple TFAs in different foods by a single fixed GC step, because the composition of TFAs from ruminant fats and partially hydrogenated oils are different, together with unsaturated fatty acids in various foods are complex, which interfere seriously with the separation of TFAs. In the present paper, the principles and operation steps in the determination of trans fatty acids by GC were systematically introduced, which were based on the analysis of sources and composition of TFAs in foods. The sample pretreated methods, methyl ester derivatization methods, silver (Ag+) pre-separation, chromatographic conditions, including column type and length, column temperature, the temperature of injection inlet and hydrogen flame ionization detector (FID), qualitative and quantitative methods also had been reviewed in detail. To help analysts to choose optimal methods on the basis of samples, analytical requirements and laboratory conditions, the scopes and characteristics of the current standard methods were also presented.