化学精炼对湘菜类地沟油挥发性成分的影响  

The effect of volatile components of chemical refining on Hunan cuisine gutter oils

作　　者：王超[1,2] 李小凤[1,2] 黄晓兰[3] 吴惠勤[3] 汪勇[1,2] 

机构地区：[1]暨南大学理工学院食品科学与工程系,广州510632 [2]暨南大学-萨斯喀切温大学"油料生物炼制与营养"联合实验室,广州510632 [3]中国广州分析测试中心,广州510070

出　　处：《粮食与食品工业》2015年第2期9-14,共6页Cereal & Food Industry

基　　金：广东省战略新兴产业核心技术攻关项目(项目编号:2012A03230016);安捷伦大学科技项目(3084)资助

摘　　要：本研究对大型湘菜饭店下水道隔油池中的地沟油样品进行了化学精炼,采用固相微萃取结合气相色谱-质谱联用(SPME/GC-MS)技术,对精炼前后的挥发性成分进行对比分析。研究表明:精炼前后地沟油中共确定出挥发性成分55种和32种。结果表明若检出大量的酸类物质,或检出丙三醇、甲苯、茴香脑、柠檬烯中的一种或几种杂质成分,则判定可能为地沟油。Collected gutter oil samples from the sewer interceptor of Hunan cuisine restaurants were refined.A solid phase micro-extraction and gas chromatography-mass spectrometry method（SPME/GC-MS）was applied to measure the volatile components of gutter oils before and after refining.As a result,55 kinds of volatile components were found in gutter oils before refining and 32 kinds of volatile components were present in refined gutter oils.The samples could be possible judged as gutter oils if a lot of acid,glycerol,methylbenzene,anethole and limonene can be detected.

关 键 词：固相微萃取/气相色谱-质谱 湘菜 精炼地沟油 挥发性成分 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]