烹调油烟冷凝物的紫外吸收光谱和色谱/质谱分析研究

Ultraviolet Spectrometry and Gas Chromatography/Mass Spectrometric Analysis for Cooking-oil Fume Condensate

利用紫外法和色质联用法测定了菜油色拉油和猪油经高温 (190℃～ 2 0 0℃、2 30℃～ 2 4 0℃和2 70℃～ 2 80℃ )加热产生的油烟冷凝物的成分。油烟冷凝物在 2 6 0～ 2 70nm处有一吸收峰 ,在相同条件下 ,菜油色拉油油烟冷凝物的吸光度大于猪油油烟冷凝物的吸光度。结合GC/MS分析结果 ,认为对紫外吸收有贡献的化合物主要是 2 ,4 -庚二烯醛 ,2 ,4 -葵二烯醛等 2 ,4 -二烯和其它其轭化合物。GC/MS结果表明菜油色拉油和猪油加热氧化生成醛类化合物的相对含量随着温度升高而增加 ,当温度升高至 2 70℃～ 2 80℃ ,总醛峰面积可达 30 %～ 5 0 %。菜油色拉油和猪油的油烟冷凝物中都含有大量的己醛和 2

The components of the condensates of two kinds of cooking-oil fume were studied using ultraviolet spectrometry method and gas chromatography/mass spectrometry method.There was a strong peak of absorption within the wavelength range of 260～270nm when the oil was heated.The absorption strength of rapeseed salad oil condensate was much greater than that of lard in the same condition.Combined to the GC/MS results,we deduced that some 2,4-dialkyenealdehydes such as 2,4-Heptadienal, 2,4-Decadienal and other conjugated double-bond compounds maybe played a great role on the ultra-violet absorption.Meanwhile,GC/MS results indicated that total relative amount of aldehydes increased with the rising temperature.The total aldehyde peak area was up to 30～50 percent of total peak area when the oils were heated to 270℃-280℃.There were great amounts of hexanal and 2-hepenal in both rapeseed salad oil condensate and lard condensate.