测定油脂极性组分不同柱层析技术的比较

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英文篇名：Comparison of different column chromatography detection methods on polar compounds in oils and fats 作者：薛斌 ; 姜元荣 ; 曹文明 ; 王俊杰 英文作者：XUE Bin;JIANG Yuanrong;CAO Wenming;WANG Junjie;Wilmar (Shanghai ) Biotechnology Research & Development Center Co.,Ltd.;Shanghai Grain Science Research Institute; 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 英文关键词：preparative flash column chromatography;;column chromatography;;polar component;;oils and fats;;frying oil;;waste cooking oil 中文刊名：ZYZZ 英文刊名：China Oils and Fats 机构：丰益(上海)生物技术研发中心有限公司;上海市粮食科学研究所; 出版日期：2018-03-15 10:51 出版单位：中国油脂 年：2018 期：v.43;No.324 语种：中文; 页：ZYZZ201802031 页数：4 CN：02 ISSN：61-1099/TS 分类号：148-151

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 compounds content detected according to the column chromatography method in GB/T 5009. 202—2003 Determination 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 results 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).

引文

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