食用油脂质过氧化的气相色谱／质谱法定性研究

Qualitative Investigation of Lipid Peroxides in Edible Oil by Gas Chromatography/Mass Spectrometry

食用油受热或放置时间过长会产生一系列自由基反应形成脂质过氧化物，并进一步分解成含羰基、环氧基等小分子化合物。用气相色谱／质谱联用方法对存放不同时间的５份食用油中挥发性的脂质过氧化分解物进行了定性分析。在存放２年和３年的食用油中分别鉴别出８和１６个化合物。己醛、２，４－癸二烯醛相对含量较高。

Lipid peroxides were formed by a series of active group reactions when edible oil was heated or stored for a long time. These nauseous substances can destroy the normal physiological action of human cell membrane and have chemically cancer inducing action. This paper describes a qualitative method of the lipid peroxides in edible oil by gas chromatography/mass spectrometry and 5 samples stored for different periods were analysed. Eight and 16 components were identified in the oils stored for 2 and 3 years, respectively.Among them the contents of hexanal and 2,4-decadienal were higher.