顶空-气质联用法测定潲水油中的挥发性有机化合物

Identification of Hogwash Oil by Headspace GC/MS

为了寻找煎炸油、潲水油和正常食用植物油的成分差别,采用静态顶空与气质联用法分析潲水油样品和食用植物油样品中的挥发性成分。结果表明,食用植物油氧化变质的二级产物为醛类物质,脂肪酸小分子是由植物油二级氧化产物进一步氧化而得;潲水油中已存在大量的氧化产物脂肪酸小分子,说明潲水油已过度氧化。采用顶空-气质联用法找到了潲水油与正常食用植物油主要差别成分:乙酸、丙酸、丁酸、戊酸、己酸小分子脂肪酸中一种、两种或者多种。其中丁酸是最重要的特征性指标,在丁酸检出而其他脂肪酸未检出的情况下也可以判定待测油样为地沟油。

The volatile components of hogwash oil samples were analyzed by static headspace and gas chromatography-mass spectrometry（Hs/GC-MS）. The second grade production of the deteriorated oil, hexanal were identified in oil for frying. By comparing hogwash oil and the normal edible oils, the final grade production of the deteriorated oil fatty acid were iden- tified in this experiment. So the discrimination components of the refined oil gained from the sewer and the normal edible oils were found, that was small molecular fatty acids. The butyric acid was the most important.