| 煎炸油脂中极性组分检测方法 |
| |
| 引用本文： | 李浩南,邹勇,张彩,钟耕.煎炸油脂中极性组分检测方法[J].粮食与油脂,2006(5):18-21. |
| |
| 作者姓名： | 李浩南 邹勇 张彩 钟耕 |
| |
| 作者单位： | 1. 西南大学食品科学学院,重庆,400716
2. 重庆市粮油质量监督检验站,重庆,400116 |
| |
| 摘 要： | 油脂在煎炸过程中,由于温度高及水分和氧气等存在,将发生一系列物理化学变化;延长加热时间将加速油脂营养成分损失和感官质量下降。采用柱层析法测定极性组分是控制煎炸油脂质量标准方法;但研究发现,一些替代方法如核磁共振法、近红外光谱法、图像分析法、高效空间排阻色谱法和食用油传感器测试法也适于煎炸油脂极性组分检测。
|
| 关 键 词： | 极性组分 煎炸油脂 检测方法 |
| 文章编号： | 1008-9578(2006)05-0018-04 |
| 修稿时间： | 2006年3月13日 |
Determination Methods of Polar Compounds in Frying Fats and Oils |
| |
| LI Hao-nan,ZOU Yong,ZHANG Cai,ZHONG Geng.Determination Methods of Polar Compounds in Frying Fats and Oils[J].Cereals & Oils,2006(5):18-21. |
| |
| Authors: | LI Hao-nan ZOU Yong ZHANG Cai ZHONG Geng |
| |
| Affiliation: | LI Hao-nan,ZOU Yong,ZHANG Cai,ZHONG Geng College of Food Science,Southwest University,Chongqing 400716,China, Grain and Oil Quality Inspection Station of Chongqing,Chongqing 400116,China |
| |
| Abstract: | During the frying process the fat undergoes several chemical and physical changes caused by heat, water and atmospheric oxygen. With prolonged heating time the accumulation of deterioration products leads to organoleptic failures and a decrease of the nutritive value. For the quality control of frying fats or oils the determination of total polar compound by column chromatography is and approved standard method. Many attempts were undertaken to replace this time and chemical consuming method. To substitute for the determination of polar components by column chromatography the measurement of nuclear magnetic resonance spectroscopy, near infrared spectroscopy, image analysis, high-performance size-exclusion chromatography and food oil sensor measurement proved to be suitable rights reserved. |
| |
| Keywords: | polar compound frying fat and oil method of determination |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
