摘要
以现行的油脂极性组分检测ISO 8420(2002)为依据,对GB/T 5009.202—2003《食用植物油煎炸过程中的极性组分(PC)的测定》的柱层析法,GB 5009.202—2016《食品安全国家标准食用油中极性组分(PC)的测定》中的制备型快速柱层析法和柱层析法进行比对实验。结果发现:GB/T 5009.202—2003的柱层析法的检测结果与ISO标准的检测结果差异较大,一致性差;而GB 5009.202—2016中的制备型快速柱层析法和柱层析法的检测结果与ISO标准的检测结果基本一致。
According to the column chromatography method in ISO 8420（2002）, the results of polar com- pounds content detected according to the column chromatography method in GB/T 5009.202--2003 Deter- ruination of Polar Compounds in Edible Vegetable Oils Used in Frying Food and the preparative flash column chromatography method ＆ the column chromatography method in GB 5009.202--2016 National Food Safety Standards Determination of Polar Compounds in Edible Oils were compared. The results showed that the re- suits acquired by the column chromatography method in GB/T 5009. 202--2003 had obvious differences with those acquired by the column chromatography method in ISO 8420 （2002）. But the results acquired by the preparative flash column chromatography method ＆ the column chromatography method in GB 5009. 202--2016 were in accordance with those acquired by the column chromatography method in ISO 8420 （2002）.
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第2期142-145,共4页
China Oils and Fats
关键词
制备型快速柱层析
柱层析
极性组分
油脂
煎炸油
餐厨废油脂
preparative flash column chromatography
column chromatography
polar component
oils and fats
frying oil
waste cooking oil
