GC-MS法鉴别食用油和餐饮业中废弃油脂的研究

Study of recognition of edible oils and waste edible oils in the restaurants by GC-MS

用气相色谱 质谱联用(GC MS)方法对7种餐饮业中废弃油脂(简称废油脂)和5种合格成品食用油(简称食用油)中所有脂肪酸进行分析。研究发现,废油脂中部分不饱和脂肪酸受到氧化,使脂肪酸相对不饱和度(U R)值明显小于同种类食用油中的脂肪酸相对不饱和度(U R)值,其脂肪酸的质量分数分布与同种类的食用油中脂肪酸的质量分数分布有很大的区别,以及绝大部分废油脂中存在较大量矿物油。研究表明,脂肪酸相对不饱和度(U R)值和脂肪酸的质量分数分布可以鉴别废油脂。

Accurate determination of the amount of various fatty acids in 7 samples of waste edible oils and 5 samples of edible oils by GC-MS was developed. The relative unsaturation values of 12 oils samples were also estimated and were used as the basis for pattern recognition for waste edible oils. It was used to recognise waste edible oils in the restaurants.