摘要
本文提出了一个简单、快速和直接的气相色谱法,用以测定食用油脂的氧化程度。采用液上气相色谱技术,样品气不经浓缩直接进样,以戊烷的相对生成量表示油脂的氧化程度。戊烷的定性,根据色谱——质谱联用的分析结果和色谱标准的戊烷的保留时间而定;戊烷的定量则采用面积归一法。比较了氧化产物,风味评分和过氧化值三者之间的关系。使用气相色谱法测得的氧化产物的结果与风味评分的结果比较,其相关系数 r=-0.8154。
Gas liquid chromatography,a simple,rapid and direct method was introduced to determine oxidative degree of edible oils.The sample gas that needed not to be concentrated was directly determined by gas liquid chromatography.Oxidative degree of oil and fat was expressed as relative formation capacity of pentyl.Quantity of pentyl was determined according to analytic result by gas chromatography-mass spectrometry and retention of chromatogram standard pentyl.Area normalization method was adopted to quantify pentyl.The relations among oxide,flavor score and peroxide value were compared.The result of oxide which determined by gas liquid chromatography was compared with the result of flavor score.The relative coefficient r=-0.8154.
出处
《粮食储藏》
1992年第2期38-41,共4页
Grain Storage
