食用油极性组分在煎炸过程中的变化及快速检测技术研究  

Rapid Determination of Polar Components of Frying Oil

作　　者：周剑[1] 刘家麒 ZHOU Jian;LIU Jiaqi(Shanghai Food Research Institute,Shanghai 200235,China;Shanghai Alcohol Food Quality Inspection Center Co.,Ltd.,Shanghai 200081,China)

机构地区：[1]上海市食品研究所,上海200235 [2]上海市酒类食品质量检验中心有限公司,上海200081

出　　处：《现代食品》2021年第13期183-185,共3页Modern Food

摘　　要：油脂在煎炸过程中由于高温及水分、氧气因素等的存在,会发生一系列物理化学变化。测定油样中极性组分含量是监控煎炸油质量的一种方法。柱层析法是测定极性组分含量的标准方法,但存在耗时长、需大量溶剂等缺点。本文采用FOM 310型油质检测仪对煎炸油中的总极性成分进行测定,并与柱层析法进行对比,结果表明,油质检测仪法具有操作简单、快速、无需使用溶剂等优点。A series of physical and chemical changes happened in the oil during frying process due to high temperature and the presences of moisture and oxygen.The quality of frying oil could be monitored by determining the polar components.The determination of polar components by column chromatography is an approved standard method,but it has the disadvantages of consuming long time and lots of solvent.The total polar components in frying oil were analyzed by FOM 310 equipment,and the method by FOM 310 equipment was compared with column chromatography.The results showed that the method by FOM 310 equipment had the advantages of simple,rapid and non-use of solvents.

关 键 词：煎炸油 极性组分 快速检测方法 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]