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固相微萃取-气相色谱-质谱法对比分析湘菜类地沟油与市售植物油中的挥发性成分
引用本文:李小凤,王超,汪勇,黄晓兰,林晓珊,吴惠勤. 固相微萃取-气相色谱-质谱法对比分析湘菜类地沟油与市售植物油中的挥发性成分[J]. 现代食品科技, 2015, 31(3): 242-248
作者姓名:李小凤  王超  汪勇  黄晓兰  林晓珊  吴惠勤
作者单位:(1.暨南大学理工学院食品科学与工程系,广东广州 510632),(1.暨南大学理工学院食品科学与工程系,广东广州 510632),(1.暨南大学理工学院食品科学与工程系,广东广州 510632),(2.中国广州分析测试中心,广东广州 510070),(2.中国广州分析测试中心,广东广州 510070),(2.中国广州分析测试中心,广东广州 510070)
基金项目:广东省战略新兴产业核心技术攻关项目(2012A03230016)
摘    要:采用固相微萃取结合气相色谱-质谱联用(SPME/GC-MS)技术,对广州市大型湘菜饭店下水道隔油池中的41种地沟油样品和25种市售植物油样品中的挥发性成分进行对比分析,研究表明:地沟油中已确定的挥发性成分113种,植物油中确定的挥发性成分71种。地沟油中醛类与烯烃类挥发性成分种类最多,而植物油中醛类与其它类挥发性成分种类最多;地沟油中酸类物质百分含量最大,而植物油中只含微量的酸类物质;地沟油中含有醚类与芳香类物质,而植物油中未检出;烯烃类中地沟油普遍含有柠檬烯,而植物油中未检出;另外,其它类中地沟油普遍含有大蒜素,而植物油中未检出。因此,可以选择大量酸类、醚类、芳香类、柠檬烯及大蒜素作为湘菜类地沟油的判定成分,为鉴别地沟油与植物油掺假等提供有力的依据。

关 键 词:固相微萃取/气相色谱-质谱  湘菜  市售植物油  地沟油  挥发性成分
收稿时间:2014-07-11

Comparison of Volatile Components in Commercial Vegetable Oils and Gutter Oils from Hunan Cuisine
LI Xiao-feng,WANG Chao,WANG Yong,HUANG Xiao-lan,LIN Xiao-shan and WU Hui-qin. Comparison of Volatile Components in Commercial Vegetable Oils and Gutter Oils from Hunan Cuisine[J]. Modern Food Science & Technology, 2015, 31(3): 242-248
Authors:LI Xiao-feng  WANG Chao  WANG Yong  HUANG Xiao-lan  LIN Xiao-shan  WU Hui-qin
Affiliation:(1.College of Science and Technology, Jinan University, Guangzhou 510632, China),(1.College of Science and Technology, Jinan University, Guangzhou 510632, China),(1.College of Science and Technology, Jinan University, Guangzhou 510632, China),(2.Guangdong Provincial Public Laboratory of Analysis and Testing Technology, China National Analytical Center, Guangzhou 510070, China),(2.Guangdong Provincial Public Laboratory of Analysis and Testing Technology, China National Analytical Center, Guangzhou 510070, China) and (2.Guangdong Provincial Public Laboratory of Analysis and Testing Technology, China National Analytical Center, Guangzhou 510070, China)
Abstract:Solid phase micro-extraction coupled with gas chromatography-mass spectrometry (SPME/GC-MS) was applied to analyze the volatile components in 25 commercial vegetable oils and 41 gutter oils from the interceptor sewers of Hunan cuisine restaurants in Guangzhou. In total, 113 types of volatile components were detected in gutter oils, and 71 types were found in vegetable oils. Aldehydes and alkenes were the most abundant components of gutter oils, while vegetable oils contained mainly aldehydes and other volatile components. Acid components were most abundant in gutter oils, and vegetable oils contained only trace amounts of acids. Ethers and aromatics were detected in gutter oils but not in vegetable oils. Gutter oils generally contained limonene, which were not detected in vegetable oils. In addition, allicin was detected in gutter oils but not in vegetable oils. Therefore, large amounts of acids, ethers, aromatics, limonene, and allicin can be used as indicators for gutter oils. This provides a strong basis for the identification of gutter oils and adulterated vegetable oils.
Keywords:solid phase micro-extraction/gas chromatography-mass spectrometry   Hunan cuisine   commercial vegetable oil   gutter oil   volatile components
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