液相層析串聯質譜儀鑑別大豆類素食加工食品中摻雜動物性油脂

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研究生：	張瓈文 Li-Wen Chang
論文名稱：	液相層析串聯質譜儀鑑別大豆類素食加工食品中摻雜動物性油脂 LC-MS/MS Analysis of Processed Sovbean Vegetarian Foods Adulterated with Animal Fat
指導教授：	凌永健 Yong-Chien Ling
口試委員:
學位類別：	碩士 Master
系所名稱：	理學院 - 化學系 Department of Chemistry
論文出版年：	2005
畢業學年度：	93
語文別：	中文
論文頁數：	83
中文關鍵詞：	液相層析質譜術、素食、食品、動物性油脂
相關次數：	點閱：3 下載：0
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本研究以樣品中的固醇及三酸甘油酯做為生物指標(biomarker)，研發快速簡便的檢驗方法，以快速分別素食加工食品中是否含有動物性成分。本方法以皂化萃取法萃取固醇待測物後，氰甲烷╱甲醇＝60╱40比例，使用流速0.2mL/min之動相沖提2.1mm內徑×50mm長、填充物粒徑3mm的C18管柱進行分離，並以質譜儀進行同位素稀釋法定量，可於一小時內測定樣品中的膽固醇濃度，檢量線之線性範圍介於0.5~50mg/L，應用於實際樣品分析，測得一標示不實的素食樣品。方法二以溶劑萃取法直接萃出樣品中的三酸甘油酯後，使用相同的管柱，流速0.2mL/min，用氰甲烷╱丙酮＝20╱80比例之動相，沖提三酸甘油酯待測物，可於半小時內測得樣品中三酸甘油酯的ECN(equivalent carbon number)分佈；再以ECN的分佈作為分類依據，使用主成份分析分類樣品，判定樣品摻雜動物性油脂的可能性。

第一章    緒論    1
   研究動機與目的    1
   素食簡介    1
1 素食定義    1
2 素食與健康    2
3 黑心素食    3
4 現行檢驗方法    3
   油脂簡介    4
   文獻回顧    5
   參考文獻    6
第二章    以固醇分辨葷素食    11
   前言    11
1 基本性質    11
2 來源    12
2.1 動物性來源    12
2.2動脈粥狀硬化(Atherosclerosis)    12
2.3 植物性來源    13
   分析方法簡介    14
1 液相層析質譜儀簡介    14
2 皂化萃取法    17
3 同位素稀釋法    17
   研究方法    20
1 試藥    20
2 樣品    20
3 實驗設備    21
4 實驗步驟    21
   結果與討論    24
1 皂化萃取參數－最佳化    24
2 同位素稀釋法    25
3 層析條件之選擇    27
4質譜儀分析膽固醇界面參數之探討    28
5 回收率探討    32
   結論    34
   參考資料    35
第三章    以三酸甘油酯分辨葷素食    58
   前言    58
1 基本性質    58
2 ECN (equivalence carbon number)    58
3 PCA(principal component analysis，主成分分析)    59
   實驗方法    62
1 試藥    62
2 樣品    62
3 實驗設備    64
4 實驗方法    64
   結果與討論    67
1 萃取條件之選擇    67
2層析條件之選擇    67
3 三酸甘油酯標準品之分析    68
4 真實樣品之分析    70
5 真實樣品的PCA分析結果    70
   結論    71
   參考文獻    72

                                

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