煎炸用油中极性组分测定方法的改进  

Improvement of determination method of polar components in frying oil

作　　者：姜乐 张宏博 JIANG Le;ZHANG Hong-bo(Inner Mongolia Market Regulation Evaluation Center,Hohhot 010000,Inner Mongolia,China)

机构地区：[1]内蒙古自治区市场监督管理审评查验中心,内蒙古呼和浩特010000

出　　处：《粮食与油脂》2022年第12期155-157,162,共4页Cereals & Oils

基　　金：内蒙古自治区科技重大专项(ZDZX2016016);内蒙古自治区科技创新引导奖励资金项目(KCBJ2018068)。

摘　　要：以改进极性组分的测定方法为目标,采用硅胶固相萃取柱(SPE)对煎炸用油样品进行洗脱分离,研究上柱样品量、洗脱液体积、洗脱液蒸干温度对煎炸用油中极性组分测定结果的影响。结果表明:当上柱样品量1.0 mL、洗脱液体积10 mL、洗脱液蒸干温度90℃时,煎炸用油的极性组分测定结果与国标方法检测结果相近,且分析时间最短、分析成本最低。改进方法操作简便,更适用于对煎炸过程中油品质量的实时监控。In order to improve the determination method of polar components,solid phase extraction cartridges(SPE)was used to elute and separate the frying oil samples.The effects of the sample amount into the column,the volume of eluent,and the eluent evaporated temperature on the determination results of polar components in frying oil were studied.The results showed that when the amount of sample into the column was 1.0 mL,the volume of eluent was 10 mL,and the eluent evaporated temperature was 90℃,the determination results of polar components in frying oil were similar to those of the national standard method,and the analysis time was the shortest and the analysis cost was the lowest.The improved method was easy to operate and more suitable for real-time monitoring of oil quality during frying.

关 键 词：极性组分 煎炸用油 测定方法 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]