食用油脂中缩水甘油酯检测方法的研究  

Study on Determination Methods of Glycidyl Esters in Edible Oils and Fats

作　　者：石贞[1] 李昌模[1] 柴佳[1] 刘春艳[1] 王硕[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食物与营养》2011年第11期5-9,共5页Food and Nutrition in China

基　　金："十一五"国家科技支撑计划项目"食品质量安全控制关键技术研究与示范"(项目编号:2009BADB9B08)

摘　　要：随着对缩水甘油酯(GE)的深入研究和检测技术的不断更新,在大多数食用油脂中发现了缩水甘油酯的存在。缩水甘油酯作为一种食用油脂加工过程中产生的污染物,对人体可能存在着致癌性。目前存在对GE的检测有直接方法和间接方法2种,直接方法主要是对油样处理后LC-MS检测;间接方法为缩水甘油酯与苯硼酸衍生化后GC-MS检测。本文对缩水甘油酯的来源、特性及影响因素进行介绍,并对检测方法的标准物质、样品处理过程、仪器条件、结果等加以比较和分析探讨。With the in-depth research and the update of determination methods of glycidyl esters,they are present in the most of edible oils and fats.Glycidyl ester,a known food processing contaminant,maybe a kind of carcinogen.Presently,existing detection methods are direct and indirect methods.Direct method is detected by LC-MS after the treatment of oil samples,and the latter is detected by GC-MS after derivatization with phenylboronic acid.Based on the sources of glycidyl esters,its characteristics and influence factors,the standard materials,sample processing,instrument conditions,and the results of the determination methods were analyzed.

关 键 词：缩水甘油酯 食用油脂 检测方法 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]