煎炸油脂中极性成分的色谱分析

Analysis for Polar Components and Polymers in the Deep-frying Oil

利用LC/MS法分析油脂在180℃高温下重复使用后油脂的降解情况,及物质降解的解析过程。结果表明:随着油炸时间的增加,油中的极性成分的种类和含量有所增加,主要为羟基、羧基等化合物,尤其以羧基为主;极性组分中以分子质量较小的脂肪酸为主,其中所形成的聚合物的聚合度不高。利用硅胶柱色谱和高效体系排斥色谱对极性成分和聚合物含量的测量表明,随着油炸时间的延长,极性成分、聚合物含量均与油炸时间呈线性关系,且二者间也呈线性关系。

Frying oil reuse, and the process of degradation under 180℃ was analyzed by LC/MS, The results showed that the polar components in the oil increased with the increasing of the frying time. The polar components were mainly made of fatty acids whose molecular weight is not high; the degree of polymerization of polymer produced was relatively small. Total polar components and polymers were determined by Silica gel chromatography and HPSEC respectively. Linear relationships showed between frying time and total polar components or polymers, as well as between total polar components and polymers,