摘要
回锅油从外观上很难辨别好坏,甚至测定的酸价均在国标范围内,只能从内在的本质如脂肪酸的组成上验证。利用高效液相色谱(HPLC)测定回锅油中的脂肪酸成分,结果发现食用油在煎炸的前2h营养价值急剧下降(从85%降到17%),增加的游离脂肪酸却很少(从6mgKOH/g增加到14mgKOH/g),与前期测定的酸价的实验结果相符。说明可以用高效液相色谱来验证回锅油的品质,鉴别食用油的好坏。
The quality of frying oil is difficult to distinguish from the appearance. Even the acid value of frying oil is within the national standard. But it can be verified from the inherent nature such as the composition of fatty acids. The fatty acid composition of frying oil was determined by high-performance liquid chromatography （HPLC）. The results show that： the nutritional value of oil is declined sharply in the first two hours of frying （from 85 percent to 17 percent）. While the free fatty acids are increased little （from 6 mg KOH/g to 14 mg KOH/g）. It is in accordance with the pre-measured acid value. It is indicated that： it can be used to verify the quality of frying oil by high-performance liquid chromatography and identify the edible oil.
出处
《食品科技》
CAS
北大核心
2012年第8期283-285,289,共4页
Food Science and Technology
基金
质检公益性科研专项资助项目(200910034-02)
关键词
高效液相色谱(HPLC)
回锅油
脂肪酸
酸价
high-performance liquid chromatography （HPLC）
frying oil
fatty acid
acid value
