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当前位置: 首页 > 文章 > 介质阻挡放电氦等离子体-气相色谱测定绿豆中脂肪酸含量 食品科学 2019 (8) 119-123
Position: Home > Articles > Determination of Fatty Acids in Mung Bean by Gas Chromatography with Dielectric Barrier Discharge Ionization Detector FOOD SCIENCE 2019 (8) 119-123

介质阻挡放电氦等离子体-气相色谱测定绿豆中脂肪酸含量

作  者：
贾鹏禹;孙蕊;赵晶晶;冯乃杰;郑殿峰
单  位：
黑龙江八一农垦大学农学院;国家杂粮工程技术研究中心
关键词：
气相色谱;介质阻挡放电氦等离子体检测器;绿豆;脂肪酸甲酯
摘  要：
基于介质阻挡放电氦等离子体-气相色谱结合微型样品前处理方式,建立绿豆中脂肪酸含量的快速测定方法,采用石英毛细管柱HP-88(100 m×0.25 mm,0.25μm)(88%-氰丙基/芳基-聚硅氧烷固定液),载气为超纯氦气(纯度99.999 9%),载气流量为1.5 mL/min,柱温为程序升温,进样口温度250℃,隔垫吹扫流量为3 mL/min,分流比为1∶60,检测器温度为280℃,等离子体放电气体流量为40 mL/min,进样体积为1μL;样品中目标物采用异辛烷萃取,氢氧化钾-甲醇甲酯化后上机分析。实验结果表明,绿豆样品中8种脂肪酸甲酯检测灵敏度在0.105～0.196μg/mL之间,相对标准偏差在1.04%～1.35%之间。所建方法所需样品量及化学试剂少,样品前处理简单快速,重现性好,能够精确测定绿豆中脂肪酸含量。
译  名：
Determination of Fatty Acids in Mung Bean by Gas Chromatography with Dielectric Barrier Discharge Ionization Detector
作  者：
JIA Pengyu;SUN Rui;ZHAO Jingjing;FENG Naijie;ZHENG Dianfeng;College of Agronomy, Heilongjiang Bayi Agricultural University;National Coarse Cereals Engineering Research Center;
单  位：
JIA Pengyu%SUN Rui%ZHAO Jingjing%FENG Naijie%ZHENG Dianfeng%College of Agronomy, Heilongjiang Bayi Agricultural University%National Coarse Cereals Engineering Research Center
关键词：
gas chromatography;;dielectric barrier discharge ionization detector;;mung bean;;fatty acid methyl esters
摘  要：
A rapid method for the determination of the fatty acid content in mung bean was established based on gas chromatography(GC) with a dielectric barrier discharge ionization detector combined with micro sample pretreatment.The chromatographic column adopted in this method was HP-88(100 m × 0.25 mm, 0.25 μm)(88% cyanopropyl/aryl polysiloxane stationary liquid), and the carrier gas was super pure helium(purity 99.999 9 %) with a ?ow rate of 1.5 mL/min.The column temperature was programmed. The inlet temperature was 250 ℃, septum purge ?ow rate 3 mL/min, and split ratio 1:60. The detector temperature was 280 ℃ and plasma discharge gas flow rate 40 mL/min. The sample injection volume was 1 μL. The target compounds in samples were extracted with isooctane and esteri?ed with potassium hydroxide/methanol before analysis. The results showed that the sensitivity for 8 fatty acids in mung bean samples ranged from 0.105 to 0.196 μg/m L, with relative standard deviations ranging from 1.04% to 1.35%. The established method required very small amounts of samples and chemical reagents, and the sample pretreatment was simple, rapid and reproducible, and thus this method could accurately measure the content of fatty acids in mung bean.

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