SPME-GC/MS测定异味食盐中脂肪酸组成

Determination of Fatty Acid Composition in Odorous Table Salt by SPME-GC/MS

摘要: 建立一种SPME结合GC/MS测定异味食盐中脂肪酸组成的方法，样品用0.2%磷酸酸化，固相微萃取纤维头萃取，VF-WaxMS色谱柱分离，全扫描(Scan)方式扫描，经过NIST2.2谱库定性，面积归一化法定量。在异味食盐中共检出27种脂肪酸，其中12种脂肪酸为短链脂肪酸，含量最高为异戊酸，达49.64%，15种脂肪酸为中长链脂肪酸，含量较低均在5%以下，结果表明，该方法操作简便，灵敏度高，适用于异味食盐的快速鉴别及其脂肪酸成分的测定。

Abstract: A method by SPME combined with GC/MS was established to determine the composition of fatty acids in odorous salt. The samples were acidified with 0.2% phosphoric acid, extracted by solid-phase microextraction fiber head, separated by VF-WaxMs chromatographic column and scanned in full scan mode. Through NIST2.2 library qualitative analysis and quantitative analysis by area normalization method, 27 kinds of fatty acids were detected in odorous salt, among which 12 kinds of fatty acids were short-chain fatty acids and 15 kinds of fatty acids were MCL-fatty acids. In SCFA, the highest content was isovaleric acid, as high as 49.64% and MCL-fatty acids has lower content, which was under 5%. The results showed that this method was simple, sensitive and suitable for the rapid identification of odorous salt and the determination of fatty acid components.