宫慧丽，胡雪，段国霞，刘春霞，陈静，武伦玮，刘丽君，李翠枝*，吕志勇

（内蒙古伊利实业集团股份有限公司，内蒙古  呼和浩特  010110）

摘要：目的：建立了测定奶酪中饱和脂肪酸含量的检测方法，为科学合理膳食提供依据。方法：奶酪样品，参照国标加入2 mL氨水和10 mL盐酸进行酸碱水解，水解后提取脂肪，提取出的脂肪在碱性条件下甲酯化生成脂肪酸甲酯，经CP-Sil 88 毛细管柱分离，气相色谱仪FID 检测器检测，外标法定量。结果：实验结果RSD ≤ 1.41 %，符合重复性实验要求；实验室间比对，实验结果均≤ 4.17 %，正确性符合要求。结论：本文在最优的水解条件下准确测定了奶酪中饱和脂肪酸的含量，为合理食用奶酪，摄入适量的饱和脂肪酸提供科学参考。

关键词：奶酪；饱和脂肪酸；酸碱水解法；气相色谱法

Determination of Saturated Fatty Acid in Cheeses

GONG Hui-li，HU Xue，DUAN Guo-xia，LIU Chun-xia，CHEN Jing，

WU Lun-wei，LIU Li-jun，LI Cui-zhi*，LV Zhi-yong

（Inner MongoLia YiLi IndustriaL Group Co. Ltd.，Hohhot  010010，China）

Abstract: A method to determine the content of saturated fatty acid in cheese was established，which provided thebasis for scientific and reasonable diet.Methods:Cheese samples were randomly selected and hydrolyzed with 2mLammonia water and 10mL hydrochloric acid according to the national standard. After hydrolysis，the fat wasextracted and the extracted fat was esterified to form saturated fatty acid methyl ester under alkaline condition. It wasseparated by cp-sil 88 capillary column，detected by gas chromatography（GC）with FID detector and quantified byexternal standard method. Results：RSD≤1.41%，in line with the requirements of repeatability，and the results ≤4.17%，in line with the requirements of accuracy. Conclusion：the content of saturated fatty acid in cheeses weredetermined under the optimal hydrolysis condition，which can provide scientific reference for reasonable consumptionof cheese and appropriate intake of saturated fatty acid.

Key words: cheese；saturated fatty acid；acid and alkali hydrolysis method；gas chromatography

中图分类号：TS252.53          文献标志码：A        文章编号：1007-7871（2021）03-0024-05

2021，Vol.24，No.3