皂化-冷冻-萃取法研究加热或长期放置对植物油中短链脂肪酸含量的影响  

Influence of heating and long-period storage on content of short chain fatty acids in vegetable oil by saponification-freezing-extraction method

作　　者：李梦娇[1] 刘迪[1] 马海艳[1] 高敬林 韩瑞[1] 王斯琪[1] 律涛[1] 蒋晔[1] 

机构地区：[1]河北医科大学药学院,石家庄050017

出　　处：《中国油脂》2017年第6期38-43,共6页China Oils and Fats

基　　金：河北省食品检验研究院开放基金;河北省省级大学生创业创新训练项目(USIP201534A)

摘　　要：为研究加热或长期放置对植物油中短链脂肪酸含量的影响,采用皂化-冷冻-萃取法分离除去植物油中的高级脂肪酸等干扰成分,采用气相色谱法(GC-FID)对植物油加热或长期放置后的短链脂肪酸含量进行了分析测定。结果表明:长期放置及加热的植物油中均检出了己酸、庚酸、辛酸3种短链脂肪酸,而正常植物油中未检出;短链脂肪酸含量随植物油加热温度升高、放置时间延长增加,其存在可用于表征植物油发生了氧化劣变;此外,反复加热及水洗不能去除这些短链脂肪酸,因而短链脂肪酸有望作为植物油品质评价的辅助指标。In order to study the influence of heating and long - period storage on the content of short chain fatty acids in vegetable oils, the interferents in oils such as senior fatty acids were removed by saponifica- tion -freezing -extraction method, and the content of short chain fatty acids in vegetable oils which were heated or long - period stored were analyzed by gas chromatography （ GC - FID）. The results showed that there were three kinds of short chain fatty acids detected in heated and long - period storage vegetable oils, including hexanoic acid, heptanoic acid and oetanoic acid, but they were not detected in normal vegetable oil. With heating temperature rising and storage time prolonging, the content of short chain fatty acids in- creased, so the existance of short chain fatty acids could be used to characterize oxidation deterioration of vegetable oil. In addition, these short chain fatty acids could not be removed by repetitive heating and water washing, so they were expected to be used as the auxiliary index of quality evaluation on vegetable oil.

关 键 词：短链脂肪酸 植物油品质评价 气相色谱法 加热 长期放置 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]