【摘要】 以HP₅MS30m×0.25mm×0.25μm毛细管柱分离奶油中各甘油三酯 ,通过各自EI质谱确定其组成 ,共鉴定出108种甘油三酯 ,其中以丁酸双棕榈酸三甘油酯 （8.2% ,峰面积百分比 ,下同 ）、癸酸双棕榈酸三甘油酯 （7.9% ）、月桂酸双棕榈酸三甘油酯 （7.7% ）、肉豆蔻酸双棕榈酸三甘油酯 （6.9% ）、丁酸棕榈酸油酸三甘油酯 （6.2% ）、丁酸棕榈酸硬脂酸三甘油酯 （5.9% ）为主更多还原

【Abstract】 A method for analyzing the composition of triacylglycerols in butterfat was developed by high temperature gas chromatography-electron impact mass spectrometry with HP-5 MS 30 m×0.25 mm×0.25 μm capillary column. According to the analysis of GC-MS, 108 triacylglycerols were identified. The main triacylglycerols include butyrodipalmitin, dipalmitocaprin, dipalmitolaurin, dipalmitomyristin, butyropalmito-olein and butyropalmitostearin with relative contents of 8.2%, 7.9%, 7.7%, 6.9%, 6.2% and 5.9%, respectively.更多还原