食用油中甘油三酯聚合物含量测定  

Determination of Triglycerides Polymers in Edible Oils

作　　者：柳明[1] 李晶[1] 张彬[1] 张卉[1] 赵琢[1] 王华[1] 张园[1] 杨菁[1] 孙俐[1] 刘伟[1] 

机构地区：[1]天津出入境检验检疫局工业产品安全技术中心,天津300308

出　　处：《食品研究与开发》2015年第1期85-88,共4页Food Research and Development

基　　金：国家质检总局科技计划项目(项目编号:2013IK212;2012IK059)

摘　　要：氧化甘油三酯和甘油三酯聚合物含量同油脂氧化程度相关联,结合极性组分分离技术和高效体积排阻色谱技术,建立了食用油中甘油三酯聚合物含量测定方法,对天津市常见42种食用油中氧化甘油三酯和甘油三酯聚合物含量进行了测定,结果显示虽然甘油三酯聚合物平均含量接近（1.43%~1.85%）,但不同类食用油中甘油三酯二聚物与寡聚物含量比相差较大,以此为基础通过进一步优化方法和扩大样品数据量,所建立的深度氧化劣质食用油鉴别方法,将具有良好的应用前景。The lipid oxidation degree is related to contents of oxidized triglycerides （O-TG） and triglycerides polymers （TGP）. A determination method for O-TG and TGP in edible oil was established by combination of polar group separation technology and high-performance size exclusion chromatography technology. 42 oil samples common in Tianjin city were determined , and the results showed that although the average contents of TGP were similar （1.43%-1.85%）, but the ratios of TGD to TGO （ωTGD/ωTGO） were significantly different. Based on this research results, a method can be established to identify edible oil of poor quality after further optimization and sample data expansion , and it will have a good application prospect.

关 键 词：食用油 甘油三酯聚合物 极性组分分离 高效体积排阻色谱 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]