Open AccessAnalysis of Polar Components in Salt by GC-MS
Author(s) -
Guohua Chang,
Bin Yue,
Li Jun,
Zhuoxin Yin,
Tianpeng Gao,
Xiaoke Li,
Ying-Xi Cheng
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/568/1/012037
Subject(s) - seasoning , gas chromatography–mass spectrometry , chemistry , salt (chemistry) , chemical polarity , erucic acid , mass spectrometry , food science , sulfur , polar , gas chromatography , chromatography , phthalate , fatty acid , environmental chemistry , organic chemistry , raw material , physics , astronomy , molecule
Edible salt is the most common and extensive seasoning agent in people’s daily life, and its edible safety is directly related to human health. The polar components of edible salt were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that there were more than 20 polar organic compounds in salt, mainly C 14 -C 22 long-chain fatty acids. The highest content of erucic acid (50.610%) was detected. Meanwhile, phthalate esters (PAEs) and elemental sulfur were also detected.