利用微波技术，研究了用ＫＯＨ－ 甲醇、Ｈ２ＳＯ４－甲醇－甲苯、ＨＣｌ－甲醇等不同体系对食用油中的脂肪酸进行衍生化，系统地比较了它们的优劣势，以及适合的分析对象。在１ ｍ ｉｎ 内完成衍生化反应，选用正庚烷代替传统方法的苯＋ 石油醚作为脂肪酸甲酯的提取剂，与传统消解及衍生化方法相比，具有节省溶剂、省时、易于操作等特点。 Using microwave technology, the fatty acids in edible oil were derivatized with different systems such as KOH-methanol, H2SO4-methanol-toluene and HCl-methanol to systematically compare their advantages and disadvantages as well as their suitable analytic targets. The derivatization reaction was completed within 1 min, n-heptane was used instead of the traditional method of benzene + petroleum ether as the extractant of fatty acid methyl ester. Compared with the traditional digestion and derivatization methods, the invention has the advantages of solvent saving, time saving and easy operation Features.