电导率法快速测定煎炸油中极性物质含量  

Rapid determination of the content of polar substances in frying oil

作　　者：蔡文辞 李进伟[1] 蒋将[1] 孟宗[1] 刘元法[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2013年第9期83-85,共3页China Oils and Fats

基　　金："十二五"国家科技计划课题(2011AA100806-3);国家自然基金项目(31171703);江苏省产学研创新项目(BY20120460);江苏省重大科技支撑与自主创新项目(20576049);南京市中小企业技术创新基金项目(2012创基056)

摘　　要：以起酥油为原料,模拟煎炸条件制备了3种煎炸油（加热煎炸油、煎炸薯条煎炸油、煎炸豆腐皮煎炸油）,用柱层析法测定3种煎炸油中极性物质含量,同时测定3种煎炸油的电导率,建立煎炸油中极性物质含量与电导率的关系.结果表明：煎炸油中极性物质与电导率之间存在良好的线性关系,3种煎炸油相关系数R2分别为0.922 8、0.971 6、0.935 8;电导率重复测定结果的相对标准偏差在1.08％～2.17％之间;柱层析法测定极性物质含量与电导率法测定极性物质含量之间有较好的相关性,相关系数R2为0.966 3.从而得出电导率法是测定极性物质含量的一种比较准确、快速的方法.The heating frying oil and frying foods （ chips and skin of soya - bean milk） were prepared by shortening under simulated frying conditions, and the contents of polar substances in frying oils were detected by column chromatography method,and conduetivities of frying oils were detected, then a kind of relationship between them were buihed. The results showed that there was a good linear relationship between the content of polar substances and conductivity ; the correlation coefficients R2 of the three frying oils were 0. 922 8,0.971 6,0. 935 8, respectively, the relative standard deviation of conductivity repeat measurement results was 1.08% - 2.17%. There was a good correlation between the content of polar substances detected by conductivity method and column chromatography method, and the correlation coefficients R2 was 0.966 3. Conductivity method is accurate and rapid determination of the content of polar substances.

关 键 词：煎炸油 极性物质 电导率 

分 类 号：R155.5[医药卫生—营养与食品卫生学]