煎炸食物中油脂极性组分的提取及分析
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摘要
以油炸花生、油条、麻花3种中式煎炸食物为研究对象,选取10种溶剂配方提取其内含油脂,基于制备型快速柱层析和高效体积排阻色谱,深入分析煎炸食物内油脂极性组分的构成比例。结果表明:在提取煎炸食物中油脂极性组分时,石油醚对油炸花生和麻花的提取结果最高,正己烷-异丙醇(体积比4∶1)对油条的提取结果最高,与石油醚的无显著性差异。在测定煎炸食物中油脂极性组分时,可选用石油醚作为提取溶剂。石油醚提取所得油炸花生油脂中极性组分含量为4.5%,主要为氧化甘油三酯单体类和甘油二酯类,油条油脂中极性组分含量为28.8%,主要为甘油三酯聚合物类,麻花油脂中极性组分含量为8.0%,主要为甘油三酯聚合物类、氧化甘油三酯单体类和甘油二酯类。
The oils in fried peanuts,dough sticks and dough twist were extracted by ten kinds of solvent formulations,and analyzed by preparative flash chromatography and high-performance size-exclusion chromatography. The results showed that when extracting total polar compounds( TPC) in fried foods,petroleum ether extracted the most TPC from fried peanuts and dough twist. Hexane-isopropanol( volume ratio 4∶ 1) extracted the most TPC from dough sticks without significant difference compared with petroleum ether. Therefore,petroleum ether was an optimal choice for extracting TPC from fried foods. The content of TPC in oil extracted from fried peanut by petroleum ether was 4. 5% and they were mainly oxidized triacylglycerol monomer and diacylglycerol. The content of TPC in oil extracted from dough sticks by petroleum ether was 28. 8%,and it was mainly triacylglycerol polymer. The content of TPC in oil extracted from dough twist by petroleum ether was 8. 0%,and they were mainly triacylglycerol polymer,oxidized triacylglycerol monomer and diacylglycerol.
The oils in fried peanuts,dough sticks and dough twist were extracted by ten kinds of solvent formulations,and analyzed by preparative flash chromatography and high-performance size-exclusion chromatography. The results showed that when extracting total polar compounds( TPC) in fried foods,petroleum ether extracted the most TPC from fried peanuts and dough twist. Hexane-isopropanol( volume ratio 4∶ 1) extracted the most TPC from dough sticks without significant difference compared with petroleum ether. Therefore,petroleum ether was an optimal choice for extracting TPC from fried foods. The content of TPC in oil extracted from fried peanut by petroleum ether was 4. 5% and they were mainly oxidized triacylglycerol monomer and diacylglycerol. The content of TPC in oil extracted from dough sticks by petroleum ether was 28. 8%,and it was mainly triacylglycerol polymer. The content of TPC in oil extracted from dough twist by petroleum ether was 8. 0%,and they were mainly triacylglycerol polymer,oxidized triacylglycerol monomer and diacylglycerol.
引文
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[14]冯红霞,李杨,隋晓楠,等.煎炸次数对大豆油及薯条脂质中极性组分的影响[J].农业工程学报,2016,32(3):309-314.
[15]柳明,李晶,张彬,等.食用油中甘油三酯聚合物含量测定[J].食品研究与开发,2015,36(1):85-88.
[2]李徐,徐小光,刘睿杰,等.9种市售稻米油极性物质含量的测定及组成分析[J].中国粮油学报,2017,32(2):120-124.
[3]DOBARGANES M C,MARQUEZRUIZ G,PEREZCAMINO M C.Thermal stability and frying performance of genetically modified sunflower seed(Helianthus annuus L.)oils[J].J Agric Food Chem,1993,41(4):678-681.
[4]LILIYA M,ZUZANA R.Content of polymerised triacylglycerols in fat of fried foods[J].Czech J Food Scl,2016,34(3):211-216.
[5]卢志兵,翁煜彬,李建军,等.油炸食品安全指标极性组分研究[J].标准科学,2012(5):71-74.
[6]SEBEDIO J L,BONPUNT A,GRANDGIRARD A,et al.Deep fat frying of frozen prefried french fries:influence of the amount of linolenic acid in the frying medium[J].J Agric Food Chem,1990,38(9):1862-1867.
[7]刘文平,谭操,李平,等.烤肉制品的油脂提取方法的研究及其过氧化值的测定[J].食品工业科技,2014,35(13):76-80.
[8]刘方波,刘元法,王兴国,等.新型制油溶剂正戊烷浸出大豆油的研究[J].中国油脂,2008,33(8):11-13.
[9]刘复光,姚景凤.大豆用工业己烷-乙醇混合溶剂进行浸出和脱腥味[J].中国油脂,1984,9(s2):99-104.
[10]曹文明,薛斌,王文高,等.高效体积排阻色谱测定油脂中氧化甘油三酯聚合物[J].中国油脂,2011,36(10):57-59.
[11]SCHOLFIELD C R,DUTTON H J.Components of'soybean lecithin'[J].J Am Oil Chem Soc,1948,25(10):368-372.
[12]曹文明.三酰甘油氧化聚合物的检测、评价及应用[D].江苏无锡:江南大学,2013.
[13]薛斌,王俊杰,包杰,等.压榨芝麻油和精炼芝麻油的氧化甘油三酯聚合物含量差异研究[J].粮食与油脂,2014,27(12):44-46.
[14]冯红霞,李杨,隋晓楠,等.煎炸次数对大豆油及薯条脂质中极性组分的影响[J].农业工程学报,2016,32(3):309-314.
[15]柳明,李晶,张彬,等.食用油中甘油三酯聚合物含量测定[J].食品研究与开发,2015,36(1):85-88.