烹调油烟气的成分及其分析方法  

The Constituents in Cooking-Oil Smoke and their Analytical of Methods

作　　者：王凯雄[1] 朱杏冬[1] 

机构地区：[1]浙江大学,杭州310029

出　　处：《上海环境科学》1999年第11期526-528,共3页Shanghai Environmental Sciences

基　　金：杭州市环保局科研项目;编号:9701。

摘　　要：综述了烹调油烟气的成分及其分析方法。在烹调油烟气中检测到的成分至少有300多种,具体成分因烹饪条件不同而各异,主要有脂肪酸、烷烃、烯烃、醛、酮、醇、酯、芳香化合物和杂环化合物等。测定油烟气的方法主要有重量法、紫外分光光度法、薄层色谱法、高效液相色谱法、荧光分光光度法、气相色谱法、气相色谱-质谱联用法等。Review on the constituents of cooking-oil smoke and their analytical methods were presented. In cooking-oil smoke, there are more than 300 kinds of compound have been detected, which are variable under different cooking conditions. The main constituents are fatty acids, alkanes, alkenes, aldehydes, ketones, alcohols, esters, aromatic hydrocarbons and heterocyclic compounds etc. The principle analytical methods are including UV, TLC, HPLC, FS, GC and GC/MS etc.

关 键 词：烹调油烟气 成分 分析方法 

分 类 号：X831.02[环境科学与工程—环境工程] X132