Shantha N C, Napolitano G E
Department of Animal Sciences, University of Kentucky, Lexington 40546-0215.
J Chromatogr. 1992 Oct 30;624(1-2):37-51. doi: 10.1016/0021-9673(92)85673-h.
Lipids in foods contain a wide variety of fatty acids differing in chain length, degree of unsaturation, position and configuration of double bonds and the presence of special functional groups. Modern capillary gas chromatography offers excellent separation of fatty acids. Fused-silica capillary columns with stationary phases of medium polarity and non-polar methylsilicone stationary phases successfully separate most of the natural fatty acids. Special applications, such as the separation of complex cis-trans fatty acid mixtures and cyclic fatty acids, required particular chromatographic conditions, including the use of very long capillary columns or more polar stationary phases. The derivatization methods for the preparation of fatty acid esters also need to be optimized to obtain accurate quantitative results. This paper reviews the derivatization techniques, capillary columns and stationary phases commonly used in the gas chromatography of fatty acids in food.
食品中的脂质含有多种脂肪酸，这些脂肪酸在链长、不饱和度、双键的位置和构型以及特殊官能团的存在等方面存在差异。现代毛细管气相色谱法能出色地分离脂肪酸。具有中等极性固定相的熔融石英毛细管柱和非极性甲基硅氧烷固定相能成功分离大多数天然脂肪酸。特殊应用，如复杂顺反脂肪酸混合物和环状脂肪酸的分离，需要特定的色谱条件，包括使用非常长的毛细管柱或极性更强的固定相。用于制备脂肪酸酯的衍生化方法也需要优化，以获得准确的定量结果。本文综述了食品脂肪酸气相色谱中常用的衍生化技术、毛细管柱和固定相。
