气相色谱法测定中华绒螯蟹中脂肪酸组成与含量

doi:10.3724/SP.J.1123.2021.01032

色谱 ›› 2021, Vol. 39 ›› Issue (12): 1340-1346.DOI: 10.3724/SP.J.1123.2021.01032

气相色谱法测定中华绒螯蟹中脂肪酸组成与含量

申兆栋¹^,², 黄冬梅²^,^*(), 方长玲², 叶洪丽², 田良良², 伍姿¹^,², 张俊¹^,²

1.上海海洋大学食品学院, 上海 201306
2.中国水产科学研究院东海水产研究所, 农业部远洋与极地渔业创新重点实验室, 上海 200090

收稿日期:2021-01-29 出版日期:2021-12-08 发布日期:2021-06-08
通讯作者: 黄冬梅
作者简介:*E-mail: hdm2001@126.com.
基金资助:
2020年农业国家标准和行业标准制修订项目(农质标函[2020]128号);中央级公益性科研院所基本科研业务费资助项目(中国水产科学研究院)(2020TD72)

Determination of fatty acids compositions and contents in Chinese mitten crabs by gas chromatography

SHEN Zhaodong¹^,², HUANG Dongmei²^,^*(), FANG Changling², YE Hongli², TIAN Liangliang², WU Zi¹^,², ZHANG Jun¹^,²

1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
2. Key Laboratory of Ocean and Polar Fisheries Innovation, Ministry of Agriculture, East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China

Received:2021-01-29 Online:2021-12-08 Published:2021-06-08
Contact: HUANG Dongmei
Supported by:
2020 Agricultural National Standards and Industry Standards Development and Revision Project(Agricultural Quality Standard Letter [2020] No. 128);Central Public-Interest Scientific Institution Basal Research Funded Projects (Chinese Academy of Fishery Sciences)(2020TD72)

摘要/Abstract

摘要：

中华绒螯蟹中脂肪酸组成与含量的测定对评估其营养价值与品质具有重要意义,但面对种类繁多的脂肪酸提取试剂和甲酯化试剂,测定结果参差不齐,很难对中华绒螯蟹中丰富的脂肪酸准确定量。研究通过比较4种常见的脂肪提取试剂、2种脂肪酸甲酯化试剂,确定以氯仿-甲醇(1∶1, v/v)为提取试剂,含2%硫酸的甲醇溶液为甲酯化试剂,建立了测定中华绒螯蟹肌肉中脂肪酸组成与含量的气相色谱分析方法。实验按照程序升温的条件,采用DM-2560毛细管色谱柱(100 m×0.25 mm×0.20 μm)分离37种脂肪酸,氢火焰离子化检测器(FID)检测,外标法定量。37种脂肪酸在0.5~100.0 μg/mL范围内线性关系良好,其相关系数(R²)为0.9981~0.9999,检出限(LOD)与定量限(LOQ)分别为0.01~0.02 mg/100 g和0.04~0.06 mg/100 g;以棕榈酸和硬脂酸进行加标回收验证,在1、2、10 mg/100 g 3个加标水平下的加标回收率为76.0%~97.5%,相对标准偏差(RSD, n=5)为3.31%~7.90%。该方法应用于中华绒螯蟹肌肉中脂肪酸组成与含量的测定,肌肉中共测得31种脂肪酸,碳链长度为12~24,脂肪酸总含量为281.03 mg/100 g,其中油酸、二十二碳六烯酸、二十碳五烯酸等为中华绒螯蟹肌肉中主要脂肪酸。该方法操作简便,试剂、样品用量少,且定性可靠,定量准确,能检测较多的脂肪酸种类,适用于中华绒螯蟹肌肉中脂肪酸组成与含量的快速检测。

关键词: 气相色谱法, 脂肪酸, 中华绒螯蟹

Abstract:

Determination of fatty acid compositions and contents in Chinese mitten crabs is of great significance to evaluate its nutritional value and quality. However, in the face of a wide range of fatty acid extraction and methyl esterification reagents, the measurement results are uneven, and it is difficult to accurately quantify the rich fatty acids in Chinese mitten crabs. In this paper, four kinds of oil extraction reagents and two kinds of methylating reagents, were investigated. Chloroform-methanol (1∶1, v/v) was used as the extraction solvent, and methanol containing 2% sulfuric acid was used as the derivatization reagent. A method for the determination of fatty acids in the muscle of Chinese mitten crabs by gas chromatography was established. The experiment was carried out under the condition of programmed temperature rise, 37 kinds of fatty acids were separated on a DM-2560 capillary column (100 m×0.25 mm×0.20 μm), detected by hydrogen flame ionization detector (FID) and quantified by external standard method. The linear relationships of the 37 fatty acids were good in the range of 0.5-100.0 μg/mL. The correlation coefficients (R²) were 0.9981-0.9999. The limits of detection (LODs) and limits of quantification (LOQs) were 0.01-0.02 mg/100 g and 0.04-0.06 mg/100 g, respectively. The methodology was validated by palmitic acid and stearic acid. The recoveries were 76.0%-97.5%, and the relative standard deviations (RSD, n=5) were 3.31%-7.90% at the spiked levels of 1, 2 and 10 mg/100 g. The method was applied to the determination of fatty acid compositions and contents in the muscle of Chinese mitten crabs. A total of 31 kinds of fatty acids were detected. The length of carbon chain ranged from 12 to 24, and the total content of fatty acids reached 281.03 mg/100 g. Oleic acid, docosahexaenoic acid and eicosapentaenoic acid were the main fatty acids in the muscle of Chinese mitten crabs. Thus, this method provided accurate and reliable theoretical data for the determination of fatty acids in Chinese mitten crabs. This method has the advantages of simple operation, small amount of reagent and sample, reliable qualitative, accurate quantitative, detection of more fatty acid types. It is suitable for the rapid detection of fatty acid compositions and contents in muscle tissue of Chinese mitten crabs.

Key words: gas chromatography (GC), fatty acids, Chinese mitten crabs

中图分类号:

O658

申兆栋, 黄冬梅, 方长玲, 叶洪丽, 田良良, 伍姿, 张俊. 气相色谱法测定中华绒螯蟹中脂肪酸组成与含量[J]. 色谱, 2021, 39(12): 1340-1346.

SHEN Zhaodong, HUANG Dongmei, FANG Changling, YE Hongli, TIAN Liangliang, WU Zi, ZHANG Jun. Determination of fatty acids compositions and contents in Chinese mitten crabs by gas chromatography[J]. Chinese Journal of Chromatography, 2021, 39(12): 1340-1346.

图/表 9

图1 37种脂肪酸甲酯混合标准溶液(1 μg/mL)的色谱图

Fig. 1 Chromatograms of the 37 fatty acid methyl esters (1 μg/mL) in mixed standard solutions 1. methyl butyrate (C4∶0); 2. methyl hexanoate (C6∶0); 3. methyl caprylate (C8∶0); 4. methyl decanoate (C10∶0); 5. methyl undecanoate (C11∶0); 6. methyl laurate (C12∶0); 7. methyl tridecarbonate (C13∶0); 8. methyl myristate (C14∶0); 9. tetradecenoic acid methyl ester (C14∶1); 10. methyl pentadecanoate (C15∶0); 11. pentadecenoic acid methyl ester (C15∶1); 12. methyl palmitate (C16∶0); 13. methyl hexadecenoate (C16∶1); 14. methyl heptadecarbonate (C17∶0); 15. methyl heptadecenoate (C17∶1); 16. methyl stearate (C18∶0); 17. trans-9-octadecenoic acid methyl ester (C18∶1n9t); 18. methyl oleate (C18∶1n9c); 19. trans- linoleic acid methyl ester (C18∶2n6t); 20. methyl linoleate (C18∶2n6c); 21. arachidic acid methyl ester (C20∶0); 22. γ-methyl linolenate (C18∶3n6); 23. methyl eicosenoate (C20∶1); 24. α-methyl linolenate (C18∶3n3); 25. methyl heptadecanoate (C21∶0); 26. eicosadienoic acid methyl ester (C20∶2); 27. methyl behenate (C22∶0); 28. cis-8,11,14-eicosatrienoic acid methyl ester (C20∶3n6); 29. methyl erucate (C22∶1n9); 30. cis-11,14,17-eicosatrienoic acid methyl ester (C20∶3n3); 31. methyl arachidonate (C20∶4n6); 32. methyl tridecanoate (C23∶0); 33. docosaedienoic acid methyl ester (C22∶2); 34. tetracosanoic acid methyl ester (C24∶0); 35. methyl eicosapentaenoate (EPA, C20∶5n3); 36. methyl tetradecenoate (C24∶1); 37. methyl docosahexaenoate (DHA, C22∶6n3).

图2 不同提取试剂对脂肪酸含量的影响

Fig. 2 Effect of different extraction reagents on the fatty acid contents TCM: chloroform; DCM: dichloromethane; MTBE: methyl tert-butyl ether; DEE: ether; PET: petroleum ether.

图3 氯仿和甲醇的体积比对脂肪酸含量的影响

Fig. 3 Effect of volume ratios of chloroform and methanol on the fatty acid contents

图4 不同甲酯化方法对脂肪酸含量的影响

Fig. 4 Effect of different methyl esterification methods on the fatty acid contents

图5 硫酸的体积分数对脂肪酸含量的影响

Fig. 5 Effect of volume fractions of sulfuric acid on the fatty acid contents

图6 不同水浴时间对脂肪酸含量的影响

Fig. 6 Effect of different bath time on the fatty acid contents

表1 37种脂肪酸甲酯的回归方程、相关系数、检出限和定量限

Table 1 Regression equations, correlation coefficients (R2), LODs and LOQs of the 37 fatty acids

No.	Compound	Regression equation	R²	LOD/ (mg/100 g)	LOQ/ (mg/100 g)
1	C4∶0	y=2.127x+0.385	0.9982	0.01	0.04
2	C6∶0	y=1.418x+0.043	0.9997	0.01	0.04
3	C8∶0	y=1.406x+0.062	0.9994	0.01	0.04
4	C10∶0	y=1.388x+0.145	0.9998	0.01	0.04
5	C11∶0	y=0.681x+0.146	0.9992	0.02	0.06
6	C12∶0	y=1.430x+0.127	0.9993	0.01	0.04
7	C13∶0	y=0.711x+0.131	0.9996	0.02	0.06
8	C14∶0	y=1.446x+0.172	0.9999	0.01	0.04
9	C14∶1	y=0.711x+0.134	0.9999	0.02	0.06
10	C15∶0	y=0.739x+0.086	0.9987	0.02	0.06
11	C15∶1	y=0.727x+0.118	0.9999	0.02	0.06
12	C16∶0	y=2.244x+0.251	0.9995	0.01	0.04
13	C16∶1	y=0.714x+0.102	0.9988	0.02	0.06
14	C17∶0	y=0.767x+0.066	0.9999	0.02	0.06
15	C17∶1	y=0.751x+0.097	0.9989	0.02	0.06
16	C18∶0	y=1.501x+0.143	0.9989	0.01	0.04
17	C18∶1n9t	y=0.751x+0.064	0.9983	0.02	0.06
18	C18∶1n9c	y=1.536x+0.161	0.9981	0.01	0.04
19	C18∶2n6t	y=0.746x+0.100	0.9999	0.02	0.06
20	C18∶2n6c	y=0.773x+0.101	0.9986	0.02	0.06
21	C20∶0	y=1.528x+0.152	0.9987	0.01	0.04
22	C18∶3n6	y=0.742x+0.173	0.9997	0.02	0.06
23	C20∶1	y=0.781x+0.145	0.9996	0.02	0.06
24	C18∶3n3	y=0.784x+0.139	0.9997	0.02	0.06
25	C21∶0	y=0.762x+0.136	0.9996	0.02	0.06
26	C20∶2	y=0.762x+0.130	0.9999	0.02	0.06
27	C22∶0	y=1.578x+0.171	0.9987	0.01	0.04
28	C20∶3n6	y=0.769x+0.139	0.9989	0.02	0.06
29	C22∶1n9	y=0.762x+0.158	0.9992	0.02	0.06
30	C20∶3n3	y=1.568x+0.126	0.9993	0.02	0.06
31	C20∶4n6	y=0.746x+0.113	0.9998	0.02	0.06
32	C23∶0	y=0.784x+0.104	0.9999	0.02	0.06
33	C22∶2	y=0.784x+0.101	0.9999	0.02	0.06
34	C24∶0	y=0.776x+0.158	0.9989	0.01	0.04
35	C20∶5n3	y=1.648x+0.171	0.9991	0.02	0.50
36	C24∶1	y=0.772x+0.152	0.9998	0.02	0.06
37	C22∶6n3	y=0.673x+0.126	0.9999	0.02	0.06

表1 37种脂肪酸甲酯的回归方程、相关系数、检出限和定量限

Table 1 Regression equations, correlation coefficients (R2), LODs and LOQs of the 37 fatty acids

No.	Compound	Regression equation	R²	LOD/ (mg/100 g)	LOQ/ (mg/100 g)
1	C4∶0	y=2.127x+0.385	0.9982	0.01	0.04
2	C6∶0	y=1.418x+0.043	0.9997	0.01	0.04
3	C8∶0	y=1.406x+0.062	0.9994	0.01	0.04
4	C10∶0	y=1.388x+0.145	0.9998	0.01	0.04
5	C11∶0	y=0.681x+0.146	0.9992	0.02	0.06
6	C12∶0	y=1.430x+0.127	0.9993	0.01	0.04
7	C13∶0	y=0.711x+0.131	0.9996	0.02	0.06
8	C14∶0	y=1.446x+0.172	0.9999	0.01	0.04
9	C14∶1	y=0.711x+0.134	0.9999	0.02	0.06
10	C15∶0	y=0.739x+0.086	0.9987	0.02	0.06
11	C15∶1	y=0.727x+0.118	0.9999	0.02	0.06
12	C16∶0	y=2.244x+0.251	0.9995	0.01	0.04
13	C16∶1	y=0.714x+0.102	0.9988	0.02	0.06
14	C17∶0	y=0.767x+0.066	0.9999	0.02	0.06
15	C17∶1	y=0.751x+0.097	0.9989	0.02	0.06
16	C18∶0	y=1.501x+0.143	0.9989	0.01	0.04
17	C18∶1n9t	y=0.751x+0.064	0.9983	0.02	0.06
18	C18∶1n9c	y=1.536x+0.161	0.9981	0.01	0.04
19	C18∶2n6t	y=0.746x+0.100	0.9999	0.02	0.06
20	C18∶2n6c	y=0.773x+0.101	0.9986	0.02	0.06
21	C20∶0	y=1.528x+0.152	0.9987	0.01	0.04
22	C18∶3n6	y=0.742x+0.173	0.9997	0.02	0.06
23	C20∶1	y=0.781x+0.145	0.9996	0.02	0.06
24	C18∶3n3	y=0.784x+0.139	0.9997	0.02	0.06
25	C21∶0	y=0.762x+0.136	0.9996	0.02	0.06
26	C20∶2	y=0.762x+0.130	0.9999	0.02	0.06
27	C22∶0	y=1.578x+0.171	0.9987	0.01	0.04
28	C20∶3n6	y=0.769x+0.139	0.9989	0.02	0.06
29	C22∶1n9	y=0.762x+0.158	0.9992	0.02	0.06
30	C20∶3n3	y=1.568x+0.126	0.9993	0.02	0.06
31	C20∶4n6	y=0.746x+0.113	0.9998	0.02	0.06
32	C23∶0	y=0.784x+0.104	0.9999	0.02	0.06
33	C22∶2	y=0.784x+0.101	0.9999	0.02	0.06
34	C24∶0	y=0.776x+0.158	0.9989	0.01	0.04
35	C20∶5n3	y=1.648x+0.171	0.9991	0.02	0.50
36	C24∶1	y=0.772x+0.152	0.9998	0.02	0.06
37	C22∶6n3	y=0.673x+0.126	0.9999	0.02	0.06

表2 在3个加标水平下棕榈酸、硬脂酸的回收率及相对标准偏差(n=5)

Table 2 Recoveries and RSDs of palmitic acid and stearic acid at three spiked levels (n=5)

Compound	Background/ (mg/100 g)	Added/ (mg/100 g)	Found/ (mg/100 g)	Recovery/ %	RSD/ %
C16∶0	16.19	1	16.95	76.0	6.80
		2	18.14	97.5	7.90
		10	25.04	88.5	3.31
C18∶0	10.02	1	10.95	93.0	5.78
		2	11.93	95.5	6.15
		10	19.03	90.1	3.55

表3 中华绒螯蟹肌肉中脂肪酸含量与百分比(n=5)

Table 3 Contents and percentages of fatty acids in muscle of Chinese mitten crabs (n=5)

Compound	Content/ (mg/100 g)	Percentage composition/%	RSD/%
C12∶0	0.12	0.04	2.70
C14∶0	1.60	0.57	3.11
C14∶1	0.53	0.19	3.96
C15∶0	1.20	0.43	2.68
C15∶1	0.09	0.03	2.08
C16∶0	16.19	5.81	4.36
C16∶1	19.92	7.07	5.85
C17∶0	5.75	2.04	3.28
C17∶1	2.65	0.94	2.76
C18∶0	10.02	3.58	4.81
C18∶1n9t	1.54	0.55	2.69
C18∶1n9c	33.29	11.83	5.90
C18∶2n6t	0.47	0.17	2.30
C18∶2n6c	23.35	8.32	5.28
C20∶0	0.67	0.24	2.36
C18∶3n6	1.76	0.60	2.11
C20∶1	6.38	2.25	3.41
C18∶3n3	6.05	2.23	3.69
C21∶0	0.88	0.31	1.96
C20∶2	4.24	1.49	2.20
C22∶0	0.44	0.15	2.11
C20∶3n6	2.33	0.82	2.69
C22∶1n9	4.37	1.55	3.69
C20∶3n3	1.25	0.45	3.40
C20∶4n6	0.13	0.05	2.96
C23∶0	10.44	3.78	3.55
C22∶2	1.05	0.37	2.69
C24∶0	0.15	0.05	2.30
C20∶5n3 EPA	55.78	19.74	2.96
C24∶1	0.84	0.31	3.11
C22∶6n3 DHA	67.57	24.02	5.36
∑SFA	47.46	17.01
∑MUFA	69.61	24.72
∑PUFA	163.96	58.27
ω-3/ω-6	4.74
Total	281.03	100.00

参考文献

[1]	Zhang Z Q, Huang D M, Cai Y Q, et al. Food Science, 2020, 41(24):125
[1]	张政权, 黄冬梅, 蔡友琼, 等. 食品科学, 2020, 41(24):125
[2]	Xie Q S, Liu Y R. Aquac Res, 2020, 51(7):2948
[3]	Lin J. Guangdong Chemical Industry, 2013, 40(6):92
[3]	林杰. 广东化工, 2013, 40(6):92
[4]	Chen Z H, Hu H Y, Chen Y, et al. Medical Guide, 2018, 37(11):1334
[4]	陈则华, 胡慧芸, 陈鹰, 等. 医药导报, 2018, 37(11):1334
[5]	Jaddoa H H, Hameed I H, Mohammed G J. Orient J Chem, 2016, 32(4):2107
[6]	Qiu R F, Huang Z P, Wang L L. Chinese Journal of Chromatography, 2018, 36(9):925
[6]	邱若风, 黄忠平, 王丽丽. 色谱, 2018, 36(9):925
[7]	Liu W Y, Jia W, Wu T, et al. Chinese Journal of Chromatography, 2016, 34(11):1113
[7]	刘文媛, 贾伟, 吴婷, 等. 色谱, 2016, 34(11):1113
[8]	Wu Y W, Li B N, Wang Y, et al. Journal of Food Safety and Quality Inspection, 2015, 6(9):37
[8]	武彦文, 李冰宁, 汪雨, 等. 食品安全质量检测学报, 2015, 6(9):37
[9]	Liu P S, Mou Y, Ma A D, et al. Journal of Instrumental Analysis, 2020, 39(8):1000
[9]	刘佩珊, 牟燕, 马安德, 等. 分析测试学报, 2020, 39(8):1000
[10]	Yan K, Liu X T, Liu Y, et al. Journal of Food Safety and Quality Inspection, 2020, 11(1):82
[10]	晏凯, 刘晓彤, 刘悦, 等. 食品安全质量检测学报, 2020, 11(1):82
[11]	Tian C X, Wang Y Y, Wu S M, et al. Physical Testing and Chemical Analysis Part B: Chemical Analysis, 2020, 56(6):66
[11]	田春霞, 王远远, 吴苏妙, 等. 理化检验(化学分册), 2020, 56(6):66
[12]	Zhuang H Q, Liu J Q, Zhong Y, et al. Modern Food Technology, 2020, 36(9):10
[12]	庄海旗, 刘江琴, 钟宇, 等. 现代食品科技, 2020, 36(9):10
[13]	Jiang X D, Wang H N, Cheng Y X, et al. Aquac, 2020, 523(1):194
[14]	Wang X, Han G, Zhang X J, et al. Journal of Dalian Ocean University, 2019, 34(5):688
[14]	王潇, 韩刚, 张小军, 等. 大连海洋大学学报, 2019, 34(5):688
[15]	Zhang D L, Chen Y, Zhou G T. China Condiment, 2007(10):30
[15]	张道雷, 陈瑶, 周广田. 中国调味品, 2007(10):30
[16]	Heymann H, Hedrick H B, Karrasch M A. J Food Sci, 2010, 55(3):613

气相色谱法测定中华绒螯蟹中脂肪酸组成与含量

Determination of fatty acids compositions and contents in Chinese mitten crabs by gas chromatography

RichHTML

PDF

可视化

摘要/Abstract

引用本文

使用本文

扫码分享

图/表 9

参考文献

相关文章 15

编辑推荐

Metrics

[1]	胡健, 黄媛媛, 刘双平, 毛健. 乙醇含量对黄酒挥发性组分检测的影响[J]. 色谱, 2023, 41(5): 450-455.
[2]	吴瑛瑕, 牟燕, 刘佩珊, 张易天, 曾颖炫, 周枝凤. 气相色谱-质谱法测定大鼠肝脏中的39种脂肪酸[J]. 色谱, 2023, 41(5): 443-449.
[3]	陆慧媛, 王利娟, 张炯恺, 张驰中, 李天娟, 季瑞雪, 沈伟健. 固相萃取-气相色谱法测定橄榄油中4种脂肪酸乙酯[J]. 色谱, 2023, 41(4): 359-365.
[4]	王献礼, 饶钦雄, 张其才, 杜鹏辉, 宋卫国. 快速滤过型净化结合超高效液相色谱-串联质谱法测定中华绒螯蟹中14种全氟烷基化合物[J]. 色谱, 2023, 41(12): 1095-1105.
[5]	张振永. 手性毛细管气相色谱法拆分4-氯甲基-2,2-二甲基-1,3-二氧戊环对映异构体[J]. 色谱, 2023, 41(12): 1135-1140.
[6]	高玲, 顾强, 王红, 马行空, 薛峰, 张幸, 葛家春, 丁涛, 沈伟健. 超高效液相色谱-高分辨质谱法测定中华绒螯蟹中游离氨基酸[J]. 色谱, 2022, 40(9): 825-832.
[7]	洪海祥, 臧昆鹏, 陈圆圆, 林溢, 李嘉鑫, 卿雪梅, 邱珊珊, 熊浩宇, 蒋凯, 方双喜. 三通道气相色谱法监测大气中CH₄、CO、CO₂、N₂O和SF₆[J]. 色谱, 2022, 40(8): 763-771.
[8]	李勇, 逄涛, 师君丽, 邓小鹏, 孔光辉, 卢秀萍. 气相色谱正构烷烃和直链脂肪酸甲酯两种线性保留指数之间的转换方法[J]. 色谱, 2020, 38(2): 244-249.
[9]	王希越, 明明, 连丽丽, 张浩, 娄大伟. 基于气相色谱-质谱的拟靶向代谢组学方法分析大米中脂肪酸[J]. 色谱, 2020, 38(2): 250-254.
[10]	杨光勇, 郭苍亭, 薛光, 郭金喜. 超高效合相色谱-串联质谱法测定食用植物油和油条中15种3-氯-1,2-丙二醇脂肪酸酯[J]. 色谱, 2020, 38(12): 1388-1395.
[11]	吴衍, 张西, 张洁, 张雪芹, 申河清. 基于液相色谱-质谱联用技术的妊娠期糖尿病患者脐带血代谢组学网络分析[J]. 色谱, 2019, 37(8): 897-903.
[12]	范晨亮, 张育红, 王川, 彭振磊, 高枝荣. 气相色谱法检测工业用乙二醇纯度及杂质[J]. 色谱, 2019, 37(1): 116-120.
[13]	邱若风, 黄忠平, 王丽丽. 在线热辅助甲基化-气相色谱法分析棉籽仁中的脂肪酸组成[J]. 色谱, 2018, 36(9): 925-930.
[14]	李洁, 鞠香, 王艳丽, 田其燕, 申中兰, 胡梅, 刘艳明, 祝建华. 3种前处理方法处理婴幼儿配方奶粉中二十二碳六烯酸、花生四烯酸、亚油酸和α-亚麻酸的差异性[J]. 色谱, 2018, 36(8): 827-832.
[15]	周瑞泽, 周雅, 毛婷, 姜洁. 全二维气相色谱-质谱法检测天然奶油和人造奶油中的脂肪酸[J]. 色谱, 2018, 36(1): 43-50.