輔仁大學學術資源網

記錄編號	6552
狀態	NC094FJU00255004
助教查核
索書號
學校名稱	輔仁大學
系所名稱	食品營養學系
舊系所名稱
學號	492446024
研究生(中)	劉文弘
研究生(英)	Wen-Hung Liu
論文名稱(中)	油炸食品中反式脂肪酸的分析與形成
論文名稱(英)	Analysis and Formation of Trans Fatty Acids in Fried Foods Analysis and Formation of Trans Fatty Acids in Fried Foods Analysis and Formation of Trans Fatty Acids in Fried Foods
其他題名
指導教授(中)	陳炳輝
指導教授(英)	Bing-Huei Chen
校內全文開放日期	不公開
校外全文開放日期	不公開
全文不開放理由
電子全文送交國圖.	同意
國圖全文開放日期.	2006.02.03
檔案說明	電子全文
電子全文	01
學位類別	碩士
畢業學年度	94
出版年
語文別	中文
關鍵字(中)	反式脂肪酸氣相層析-火燄離子偵檢器氣相層析質譜儀雞腿薯條
關鍵字(英)	Trans fatty acids GC-FID GC-MS Chicken legs French fries
摘要(中)	氫化油脂廣泛的被應用於烘焙食品、油炸食品和人造奶油等食品中，因此，在許多食品中都可發現反式脂肪酸的存在。根據流行病學的研究指出，攝取過量反式脂肪酸可能會導致血液中膽固醇含量上升及癌症發生。本研究之目的即在開發分析食品中反式脂肪酸的方法，並探討反式脂肪酸於油脂及油炸食品加熱過程中的生成。以雞腿及薯條為原料，利用未經氫化大豆油和氫化大豆油以160、180和200 ℃油炸。此外，將未經氫化大豆油和氫化大豆油於相同溫度下單獨加熱，並將加熱時間延長為24小時。油炸雞腿及薯條以氯仿和甲醇（2:1, v/v）混合溶劑萃取反式脂肪酸，再進行皂化及甲基酯化；油炸油部分則直接進行皂化及甲基酯化。以氣相層析儀配合火燄離子偵檢器和質譜儀，分析及鑑定樣品及油脂於不同加熱條件下，反式脂肪酸生成的種類和含量。評估的毛細管柱包括DB-1（J＆W, 60 m × 0.32 mm I.D., 0.25 μm film thickness）、INNOWax（Agilent, 30 m × 0.32 mm I.D., 0.25 μm film thickness）、INNOWax（Agilent, 60 m × 0.32 mm I.D., 0.25 μm film thickness）及HP-88 (Agilent, 100 m × 0.25 mm I.D., 0.2 μm film thickness)。結果顯示，HP-88管柱具有最佳的分離效果，注射器分流比10:1，管柱初始溫度170℃，維持24分鐘，每分鐘昇高7.5 ℃至220 ℃，再每分鐘昇高10 ℃至230 ℃，維持5分鐘；可於31分鐘同步分離8種反式脂肪酸。新鮮大豆油中並未發現反式脂肪酸，經160~200 ℃加熱24小時後亦未偵測到反式脂肪酸。相反的，新鮮氫化大豆油中含有三種反式油酸（C18: 1, Δ6t , Δ9t 及Δ11t）及一種反式亞麻油酸（C18: 2, Δ9t,Δ12t），但經160~200 ℃加熱24小時後亦未發現反式脂肪酸有明顯生成的現象。單獨加熱未經氫化大豆油和氫化大豆油的脂肪酸含量變化會隨加熱時間及溫度增加而減少，且以200 ℃加熱24小時的減少最為劇烈。未經氫化大豆油油炸的薯條中並未發現反式脂肪酸的生成，氫化大豆油油炸的薯條中則有發現反式脂肪酸，可能是因油炸過程吸收油炸油所致，但於油炸過程並未偵測到反式脂肪酸的生成。雞腿肉部分則無論是以未經氫化大豆油或是氫化大豆油油炸，在油炸過程中皆未發現反式脂肪酸的生成。生雞腿皮於未經氫化大豆油油炸過程中亦未發現反式脂肪酸的生成。經氫化大豆油油炸後的雞腿皮則有發現反式脂肪酸。此種結果顯示，反式脂肪酸必須於更劇烈的加熱條件下才有可能形成。
摘要(英)	Hydrogenated oil has been widely applied in baking products, frying products and margarine. Thus, trans fatty acids could be found in most of the food products. Epidemiological studies have shown that the intake of excessive amount of trans fatty acids may increase the cholesterol content in blood and lead to occurrence of cancer. The objectives of this research were to develop an improved method for analysis of trans fatty acids and study their formation in fried oil and foods. Both chicken legs and French fries were fried in soybean oil or hydrogenated soybean oil at 160, 180 and 200℃, respectively. In addition, fresh soybean oil and hydrogenated soybean oil were heated separately at different temperatures for 24 h. In fried chicken legs and French fries, the trans fatty acids were extracted using a solvent system of chloroform and methanol(2:1, v/v), followed by saponification and methylation. However, for frying oils, a direct saponification and methylation method was employed. Both fried foods and oils were analyzed separately to study the formation of trans fatty acids and determine their contents by gas chromatography coupled with flame ionization and mass spectrometry detectors. Four types of columns, including DB-1 (J & W, 60 m × 0.32 mm I.D., 0.25 μm film thickness), INNOWax (Agilent, 30 m × 0.32 mm I.D., 0.25 μm film thickness), INNOWax (Agilent, 60 m × 0.32 mm I.D., 0.25 μm film thickness) and HP-88 (Agilent, 100 m × 0.25 mm I.D., 0.2 μm film thickness) were compared for their separation efficiency of trans fatty acids. Results indicated that a HP-88 column provided better separation than the other columns. The injector split ratio was 10:1, and the column temperature was 170℃ in the beginning, maintained for 24 min, increased to 220℃ at 7.5℃/min, to 230℃ at 10℃/min, and maintained for 5 min. A total of eight trans fatty acids were separated within 31 min. The trans fatty acids were not detected in fresh soybean oil even after heating at 160~200 ℃ for 24 h. Conversely, three trans oleic acids (C18: 1, Δ6t, Δ9t and Δ11t) and one trans linoleic acid (C18: 2, Δ9tΔ12 t) were found in unheated hydrogenated soybean oil. However, the hydrogenated soybean oil did not show any trans fatty acids formation after heating at 160~200℃ for 24 h. The amounts of trans fatty acids in the fresh soybean oil and hydrogenated soybean oil decreased both with increasing heating time and temperature, and reached a plateau at 200℃ for 24 h. Trans fatty acids were not detected in French fries fried in fresh soybean oil, but were found in those fried in hydrogenated soybean oil, probably because of absorption of oil by French fries during frying. However, no obvious trans fatty acids formation occurred during frying. For chicken leg meat, trans fatty acids did not form as well during frying in fresh soybean oil or hydrogenated soybean oil. Likewise, trans fatty acids were not detected in chicken leg skin fried with soybean oil but were present in chicken leg skin fried with hydrogenated soybean oil. All in all, the trans fatty acids may only be formed under drastic frying condition.
論文目次	目錄頁次第一章緒言…...…………………………………………………....1 第二章文獻回顧...………………………………………………....3 一、脂肪酸的簡介..……………………………………………………..3 （一）飽和脂肪酸...…………………………………………………….6 （二）不飽和脂肪酸……………………………………………………6 （三）脂肪酸對人體的影響……………………………………………7 （四）氫化對脂肪酸的影響…………………………………………....8 二、反式脂肪酸的簡介………………………………………………...11 （一）反式脂肪酸之特性……………………………………………...11 （二）反式脂肪酸的形成與反應原理………………………………...14 (三) 影響氫化油中反式脂肪酸含量與反應速率因子………………14 1. 反應時間………………………………………………………...14 2. 催化劑…………………………………………………………...15 3. 反應溫度…………………………………………………………16 4. 反應壓力…………………………………………………………16 5. 其他………………………………………………………………16 三、反式脂肪酸對脂質代謝之影響……………………………………18 (一)反式脂肪酸在體內的代謝…………………………………………18 (二) 反式脂肪酸對必需脂肪酸代謝之影響…………………………..19 (三) 反式脂肪酸對脂質代謝之影響…………………………………..23 1. 反式脂肪酸對血脂質代謝之影響……………………………….23 2. 反式脂肪酸對肝臟中脂質代謝的影響………………………….25 3. 反式脂肪酸對糞便中脂質代謝的影響………………………….26 四、目前對食品中反式脂肪酸之含量規定…………………………….26 五、萃取方法…………………………………………………………….29 六、脂肪酸的定性和定量……………………………………………….31 （一）紅外線光譜分析（IR）………………………………………….31 （二）高效液相層析法（HPLC）………………………………………33 （三）氣相層析法（GC）………………………………………………39 七、食品中反式脂肪酸的形成………………………………………….46 第三章材料與方法………………………...........................53 (一)、實驗架構……………………………………………………53 (二)、實驗材料……………………………………………………54 1. 樣品………………………………………………………………54 2. 標準品……………………………………………………………54 3. 藥品………………………………………………………………55 4. 儀器設備…………………………………………………………56 (三)、實驗方法…………………………………………………………..58 （A）反式脂肪酸分析方法之評估與改良……….…………………….58 1. 管柱特性之評估………………………………………………....58 2. 溫度梯度之評估………………………………………………....58 3. 鑑定方法…………………………………………………………60 4. 偵測極限及定量極限的測定……………………………………61 （B）食品中反式脂肪酸之測定………………………………………....61 1. 油炸食品製備……………………………………………………61 2. 油炸油單獨加熱…………………...…………………………….63 3. 油炸油及油炸樣品中脂肪酸之萃取…………………………....63 4. 衍生化方法………………………………………………………64 5. GC分析方法……………………………………………………...65 6. 定量方法………………………………………………………….65 （1）標準溶液配置………………………………………………....65 （a）內部標準品 ( heptadecanoic acid methyl ester )………...65 （b）脂肪酸甲基酯標準品…………………………………….66 （2）標準曲線繪製………………………………………………….67 （3）回收率之測定………………………………………………….67 ( 4 )順式及反式脂肪酸的定量……………………………………...69 （C）統計分析…………………………………………………………70 第四章結果與討論……………………………………………..…..71 一、GC分析油炸食品中反式脂肪酸方法之評估與改良………….71 （一）以DB-1管柱評估脂肪酸甲酯標準品的分離條件………..71 （二）以INNOWax管柱（30公尺）評估脂肪酸甲酯標準品的分離條………………………………………………………..81 （三）以INNOWax管柱（60公尺）評估脂肪酸甲酯標準品的分離條……………………………………..………………....92 （四）以HP-88管柱評估脂肪酸甲酯標準品的分離條件……....101 二、以GC-MS鑑定樣品中脂肪酸甲酯反式異構物………………114 三、食品中反式脂肪酸之測定………………………………………122 (一)分析方法精密度檢定………………………………...………..122 （二）偵測極限和定量極限………………………………………...123 （三）標準曲線繪製…………………………………………………126 （四）回收率之測定…………………………………………………127 （五）新鮮大豆油及新鮮氫化大豆油中脂肪酸組成………………134 （六）新鮮原料中的脂肪酸組成……………………………………139 （七）單獨加熱未經氫化大豆油及氫化大豆油的脂肪酸變化……142 （八）未經氫化大豆油及氫化大豆油油炸薯條及雞腿的油炸油脂肪酸變化………………………………......………………171 （九）未經氫化大豆油及氫化大豆油油炸薯條及雞腿之薯條、雞腿肉和雞腿皮的脂肪酸組成變化………………….…….195 第五章結論……………………………………………..………....235 第六章參考文獻…………………………………………………..237 表目錄頁次表一、市售食用油的脂肪酸百分組成……………………….…..…...4 表二、市售炸?脂肪酸組成……….………………………………….5 表三、奶油及牛奶中18碳順、反脂肪酸含量………………..…....13 表四、紅外線對CLA異構物的最大吸收光譜……………………..32 表五、 cyanosilicone phase的化學構造及其最高耐熱溫度……….40 表六、大豆油、花生油、及冷凍預炸品油炸期間脂肪酸的組成…47 表七、大豆油油炸冷凍預炸品後亞麻油酸異構物的百分比………48 表八、於油炸過程中添加新油對EVOO、HOSO、SO及冷凍預炸品經油炸後的脂肪酸組成…………………50 表九、於油炸過程中不添加新油對EVOO、HOSO、SO 及冷凍預炸品經油炸後的脂肪酸組成……………...51 表十、不同昇溫速率對脂肪酸甲酯滯留時間、滯留常數及分離因子之影響…………………………………………………….74 表十一、不同流速對脂肪酸甲酯滯留時間、滯留常數及分離因子之影響……………………………………………………….76 表十二、不同管柱初溫對脂肪酸甲酯滯留時間、滯留常數及分離因子之影響………………………………………………….79 表十三、不同管柱（INNOWax）昇溫速率對脂肪酸甲酯滯留時間、滯留常數及分離因子之影響…………………………….83 表十四、使用INNOWax管柱(30公尺)不同流速對脂肪酸甲酯滯留時間、滯留常數及分離因子之響……………………….87 表十五、使用INNOWax管柱(30公尺)及不同梯度溫度對脂肪酸甲酯滯留時間、滯留常數及分離因子之影響……………..89 表十六、使用INNOWax管柱（60公尺）及不同梯度溫度對脂肪酸甲酯滯留時間、滯留常數及分離因子之影響…………..95 表十七、使用INNOWax管柱（60公尺）及不同流速對脂肪酸甲酯滯留時間、滯留常數及分離因子之影響………………..98 表十八、使用HP-88管柱及不同分流比對脂肪酸甲酯滯留時間、滯留常數及分離因子之影響……………………………….105 表十九、HP-88管柱不同初溫對脂肪酸甲酯滯留時間、滯留常數及分離因子之影響………………………………………….107 表二十、使用HP-88管柱不同流速對脂肪酸甲酯滯留時間、滯留常數及分離因子之影響…………………………………….110 表二十一、新鮮氫化大豆油及生雞腿皮中C18:1及C18:2反式異構物與標準品質譜比對的相似度……………………….121 表二十二、以十四種脂肪酸甲酯標準品測得之分析精密度……….124 表二十三、十四種脂肪酸甲基酯之偵測及定量極限….……………125 表二十四、180℃油炸第15分鐘之炸薯條萃取及甲基酯化回收率.131 表二十五、180℃油炸第15分鐘之炸雞腿腿皮萃取及甲基酯化回收率……………………………………………………….132 表二十六、180℃油炸第15分鐘之炸雞腿腿肉萃取及甲基酯化回收率……………………………………………………….133 表二十七、180℃加熱15分鐘之大豆油甲基酯化回收率………….135 表二十八、新鮮大豆油、氫化大豆油、雞腿皮、雞腿肉及冷凍預炸薯條的脂肪酸組成百分比…………………………….140 表二十九、以160 ℃加熱大豆油不同時間之脂肪酸組成變化…....144 表三十、以160 ℃加熱大豆油不同時間之脂肪酸組成變化………145 表三十一、以160 ℃加熱大豆油不同時間之脂肪酸組成變化…....147 表三十二、以180 ℃加熱大豆油不同時間之脂肪酸組成變化……148 表三十三、以180 ℃加熱大豆油不同時間之脂肪酸組成變化……150 表三十四、以180 ℃加熱大豆油不同時間之脂肪酸組成變化……151 表三十五、以200 ℃加熱大豆油不同時間之脂肪酸組成變化……153 表三十六、以200 ℃加熱大豆油不同時間之脂肪酸組成變化……154 表三十七、以200 ℃加熱大豆油不同時間之脂肪酸組成變化……155 表三十八、以160 ℃加熱氫化大豆油不同時間之脂肪酸組成變化.158 表三十九、以160 ℃加熱氫化大豆油不同時間之脂肪酸組成變化.159 表四十、以160 ℃加熱氫化大豆油不同時間之脂肪酸組成變化….161 表四十一、以180 ℃加熱氫化大豆油不同時間之脂肪酸組成變化.162 表四十二、以180 ℃加熱氫化大豆油不同時間之脂肪酸組成變化.164 表四十三、以180 ℃加熱氫化大豆油不同時間之脂肪酸組成變化.165 表四十四、以200 ℃加熱氫化大豆油不同時間之脂肪酸組成變化.167 表四十五、以200 ℃加熱氫化大豆油不同時間之脂肪酸組成變化.168 表四十六、以200 ℃加熱氫化大豆油不同時間之脂肪酸組成變化.170 表四十七、大豆油以160 ℃油炸薯條不同時間之油炸油脂肪酸組成變化……………………………………………………..173 表四十八、大豆油以180 ℃油炸薯條不同時間之油炸油脂肪酸組成變化……………………………………………………..175 表四十九、大豆油以200 ℃油炸薯條不同時間之油炸油脂肪酸組成變化……………………………………………………..177 表五十、氫化大豆油以160 ℃油炸薯條不同時間之油炸油脂肪酸組成變化……………………………………………………..178 表五十一、氫化大豆油以180 ℃油炸薯條不同時間之油炸油脂肪酸組成變化………………………………………………..180 表五十二、氫化大豆油以200 ℃油炸薯條不同時間之油炸油脂肪酸組成變化………………………………………………..182 表五十三、大豆油以160 ℃油炸雞腿不同時間之油炸油脂肪酸組成變化……………………………………………………..184 表五十四、大豆油以180 ℃油炸雞腿不同時間之油炸油脂肪酸組成變化……………………………………………………..186 表五十五、大豆油以200 ℃油炸雞腿不同時間之油炸油脂肪酸組成變化……………………………………………………..187 表五十六、氫化大豆油以160 ℃油炸雞腿不同時間之油炸油脂肪酸組成變化………………………………………………..189 表五十七、氫化大豆油以180 ℃油炸雞腿不同時間之油炸油脂肪酸組成變化………………………………………………..191 表五十八、氫化大豆油以200 ℃油炸雞腿不同時間之油炸油脂肪酸組成變化………………………………………………..192 表五十九、大豆油以160 ℃油炸薯條不同時間之薯條油脂萃出物脂肪酸組成變化…………………………………………..197 表六十、大豆油以180 ℃油炸薯條不同時間之薯條油脂萃出物脂肪酸組成變化………………………………………………..199 表六十一、大豆油以200 ℃油炸薯條不同時間之薯條油脂萃出物脂肪酸組成變化………………………………………….200 表六十二、氫化大豆油以160 ℃油炸薯條不同時間之薯條油脂萃出物脂肪酸組成變化…………………………………….202 表六十三、氫化大豆油以180 ℃油炸薯條不同時間之薯條油脂萃出物脂肪酸組成變化…………………………………….205 表六十四、氫化大豆油以200 ℃油炸薯條不同時間之薯條油脂萃出物脂肪酸組成變化…………………………………….207 表六十五、大豆油以160 ℃油炸雞腿不同時間之雞腿肉油脂萃出物脂肪酸組成變化……………………………………….210 表六十六、大豆油以180 ℃油炸雞腿不同時間之雞腿肉油脂萃出物脂肪酸組成變化……………………………………….213 表六十七、大豆油以200 ℃油炸雞腿不同時間之雞腿肉油脂萃出物脂肪酸組成變化……………………………………….214 表六十八、氫化大豆油以160 ℃油炸雞腿不同時間之雞腿肉油脂萃出物脂肪酸組成變化………………………………….217 表六十九、氫化大豆油以180 ℃油炸雞腿不同時間之雞腿肉油脂萃出物脂肪酸組成變化………………………………….219 表七十、氫化大豆油以200 ℃油炸雞腿不同時間之雞腿肉油脂萃出物脂肪酸組成變化……………………………………….221 表七十一、大豆油以160 ℃油炸雞腿不同時間之雞腿皮油脂萃出物脂肪酸組成變化……………………………………….223 表七十二、大豆油以180 ℃油炸雞腿不同時間之雞腿皮油脂萃出物脂肪酸組成變化……………………………………….226 表七十三、大豆油以200 ℃油炸雞腿不同時間之雞腿皮油脂萃出物脂肪酸組成變化……………………………………….227 表七十四、氫化大豆油以160 ℃油炸雞腿不同時間之雞腿皮油脂萃出物脂肪酸組成變化………………………………….230 表七十五、氫化大豆油以180 ℃油炸雞腿不同時間之雞腿皮油脂萃出物脂肪酸組成變化………………………………...231 表七十六、氫化大豆油以200 ℃油炸雞腿不同時間之雞腿皮油脂萃出物脂肪酸組成變化…………………………………233 圖目錄頁次圖一、食用油氫化的簡易流程………….………………………….……9 圖二、n-3與n-6系列多元不飽和脂肪酸去飽和與加長鍵作用之途徑及eicosanoid之產生….……………………………….…...20 圖三、自2006年1月1日起營養成分標示欄中需標示反式脂肪酸的含量………………………………………………………....28 圖四、以GC-FID比較三氟化硼法及甲基氧化納法製備甲基酯化樣品的相對波鋒面積……….……….........................................30 圖五、使用Nucleosil 5SA衍生化後的銀管柱分離氫化後的黃豆油中monoenoic acids順反異構物…………………...……….......34 圖六、以銀離子液相層析法分析部分氫化蔬菜油中C18:1 異構物………................................................................................36 圖七、分離亞麻油酸甲基酯化異構物…………………………………37 圖八、以C18逆像管柱分離脂肪酸甲基酯化物（A）標準品；（B）牛奶…………………………………………………..........38 圖九、以氣相層析法分離部分氫化大豆油中脂肪酸………………...41 圖十、魚油與反式脂肪酸混合之氣相層析光譜圖…………………...43 圖十一、以BPX70管柱分析牛奶中順、反甲基酯化物…………….44 圖十二、實驗操作流程圖……………………………………………...53 圖十三、DB-1管柱以三種昇溫速率分析脂肪酸甲基酯標準品之氣相層析圖…………………….……………………………...73 圖十四、DB-1管柱以三種流速分析脂肪酸甲基酯標準品之氣相層析圖………………………………………………………....75 圖十五、DB-1管柱以三種初始溫度分析脂肪酸甲基酯標準品之氣相層析圖……………………………………………….…...78 圖十六、DB-1管柱分析脂肪酸甲基酯標準品之氣相層析圖……......80 圖十七、使用INNOWax管柱(30公尺)三種昇溫速率分析脂肪酸甲基酯標準品之氣相層析圖…………………………...….....82 圖十八、以INNOWax管柱(30公尺)分析脂肪酸甲基酯標準品之氣相層析圖……………………………………………………85 圖十九、使用INNOWax管柱(30公尺)三種流速分析脂肪酸甲基酯標準品之氣相層析圖………………………………………86 圖二十、使用INNOWax管柱(30公尺)及三種梯度溫度分析脂肪酸甲基酯標準品之氣相層析圖………………………............88 圖二十一、以INNOWax管柱(30公尺)分析脂肪酸甲基酯標準品之氣相層析圖………………………………………………91 圖二十二、使用INNOWax管柱(60公尺)分析脂肪酸甲基酯標準品之氣相層析圖……………………………………………93 圖二十三、使用INNOWax管柱(60公尺)及四種梯度溫度分析脂肪酸甲基酯標準品之氣相層析圖…………….…………..94 圖二十四、使用INNOWax管柱(60公尺)及不同種流速分析脂肪酸甲基酯標準品之氣相層析圖……...……………………97 圖二十五、使用INNOWax管柱(60公尺)分析脂肪酸甲基酯標準品之氣相層析圖…………………………………………..100 圖二十六、以HP-88管柱分析脂肪酸甲基酯標準品之氣相層析圖..102 圖二十七、HP-88管柱以三種分流比分析脂肪酸甲基酯標準品之氣相層析圖………………………………………..………104 圖二十八、使用HP-88管柱以及四種初溫分析脂肪酸甲基酯標準品之氣相層析圖…………………………………………..106 圖二十九、HP-88管柱以三種流速分析脂肪酸甲基酯標準品之氣相層析圖…………………………………………………..109 圖三十、以HP-88管柱分析脂肪酸甲基酯標準品之氣相層析圖…..112 圖三十一、以HP-88管柱分析脂肪酸甲基酯標準品之氣相層析圖..113 圖三十二、標準品與新鮮雞腿皮中C16:1, △9t之質譜……………..116 圖三十三、標準品與新鮮氫化大豆油中C18:1, △6t之質譜………..117 圖三十四、標準品與新鮮氫化大豆油中C18:1, △9t之質譜…..……118 圖三十五、標準品與新鮮氫化大豆油中C18:1, △11t之質譜……….119 圖三十六、標準品與新鮮氫化大豆油中C18:2, △9t△12t之質譜…..120 圖三十七、各脂肪酸甲酯之標準曲線…………………………………128 圖三十八、以HP-88管柱分析新鮮大豆油脂肪酸甲基酯之氣相層析圖…………………………..……………………………137 圖三十九、以HP-88管柱分析新鮮氫化大豆油脂肪酸甲基酯之氣相層析圖…………………………………………………..138
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