几种常见植物油中主要醛类物质含量随温度的变化规律研究
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摘要
目的建立气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)测定常用5种植物油中主要醛类物质含量的分析方法,探究植物油中主要醛类物质含量随温度变化的规律,同时测定5种植物油的不饱和度。方法采用碘值法测定了5种植物油的不饱和度,利用GC-MS法测定植物油中主要醛类物质丙烯醛、己醛、庚醛的含量,并研究其随温度变化的情况。结果 5种植物油的碘值由大到小依次为红花籽油、菜籽油、棉籽油、葵花籽油、大豆油,随着温度升高,植物油中主要醛类物质的含量逐渐增多,以丙烯醛的含量最高。结论本方法操作简便,灵敏度较高,适用于植物油中醛类物质的含量测定。在植物油加热过程中,应尽可能缩短加热时间、控制加热温度,以减少醛类物质的生成。
Objective To establish a method for the determination of main aldehydes content in 5 vegetable oils by gas chromatography-mass spectrometer(GC-MS), explore the rule of the content of main aldehydes in vegetable oil changing with temperature, and determine the unsaturation degree of 5 vegetable oils. Methods The unsaturation degree of fatty acids in vegetable oils was determined by the iodine value method. The content of acrolein, hexanal, heptaldehyde in vegetable oils were measured by GC-MS. Their changing laws with temperature were also researched. Results The iodine value of 5 kinds of vegetable oils from big to small was safflower oil, rapeseed oil, cottonseed oil, sunflower oil, soybean oil. With the increase of temperature, the content of main aldehydes in vegetable oil increased gradually. The highest content was acrolein. Conclusion This method is simple and sensitive, which is suitable for determination of aldehydes content in vegetable oils. The heating time of vegetable oil should be shortened as much as possible to control the heating temperature so as to reduce the generation of aldehydes.
Objective To establish a method for the determination of main aldehydes content in 5 vegetable oils by gas chromatography-mass spectrometer(GC-MS), explore the rule of the content of main aldehydes in vegetable oil changing with temperature, and determine the unsaturation degree of 5 vegetable oils. Methods The unsaturation degree of fatty acids in vegetable oils was determined by the iodine value method. The content of acrolein, hexanal, heptaldehyde in vegetable oils were measured by GC-MS. Their changing laws with temperature were also researched. Results The iodine value of 5 kinds of vegetable oils from big to small was safflower oil, rapeseed oil, cottonseed oil, sunflower oil, soybean oil. With the increase of temperature, the content of main aldehydes in vegetable oil increased gradually. The highest content was acrolein. Conclusion This method is simple and sensitive, which is suitable for determination of aldehydes content in vegetable oils. The heating time of vegetable oil should be shortened as much as possible to control the heating temperature so as to reduce the generation of aldehydes.
引文
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[14]李红,屠大伟,李根容,等.顶空固相微萃取-气相色谱-质谱联用技术鉴别潲水油[J].分析试验室,2010,29(6):61-65.Li H,Tu DW,Li GR,et al.Identification of hogwash oil by HP-SPMEGC-MS[J].Chin J Anal Lab,2010,29(6):61-65.
[15]马媛媛,华伟.北柴胡挥发油的GC-MS分析及其多组分测定[J].中成药,2013,35(12):2699-2702.Ma YY,Hua W.Multiple components determination and GC-MS analysis of volatile oil from Buplewri radix[J].Chin Tradit Patent Med,2013,35(12):2699-2702.
[2]高亚楠,王俊斌,王海凤,等.食用油中香气成分的测定分析[J].食品研究与开发,2018,39(11):106-109.Gao YN,Wang JB,Wang HF,et al.Determination and analysis of aroma components in edible oil[J].Food Res Dev,2018,39(11):106-109.
[3]Chung TY,Eiserich JP,Shibamoto T.Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from50 to 200 degrees C[J].J Agric Food Chem,1993,41(9):1467-1470.
[4]邹悦瑜,欧仕益.食品中丙烯醛形成、危害及控制研究进展[J].食品安全质量检测学报,2014,5(9):2717-2721.Zou YY,Ou SY.Recent advances on the formation,hazardless and mitigation of acrolein in foods[J].J Food Saf Qual,2014,5(9):2717-2721.
[5]史纯珍,姜锡,姚志良,等.烹饪油烟羰基化合物排放特征[J].环境工程学报,2015,9(3):1376-1380.Shi CZ,Jiang X,Yao ZL,et al.Carbonyl compounds emission characteristics in cooking fumes[J].Chin J Environ Eng,2015,9(3):1376-1380.
[6]王凯雄,朱杏冬,吴平谷.烹调油烟冷凝物中某些醛类化合物的GC/MS分析及生成机制的研究[J].浙江大学学报(农业与生命科学版),2000,26(1):30-34.Wang KK,Zhu XD,Wu PG.Gas chromatography/mass spectrometry analysis of some aldehydes in cooking-oil smoke condensate and their formation mechanism[J].J Zhejiang Univ(Agric Life Sci Ed),2000,26(1):30-34.
[7]张青龄,陈宜,黄建立.顶空气相色谱/质谱法分析大豆油中正己醛含量[J].福建分析测试,2013,22(6):14-16.Zhang QL,Chen Y,Huang JL.Determination of hexanalin soybean oil by headspace GC/MS[J].Fujian Anal Test,2013,22(6):14-16.
[8]周玮婧,江小明,王澍.静态顶空与顶空固相微萃取-气相色谱法测定食用油中正己醛含量比较[J].食品工业科技,2016,37(19):311-313,319.Zhou WJ,Jiang XM,Wang S.Comparison of determination of hexanal in edible oils by static headspace and headspace-SPME method[J].Sci Technol Food Ind,2016,37(19):311-313,319.
[9]杨春英,刘学铭,王思远,等.SPME-GC/MS分析植物油挥发性风味成分[J].中国粮油学报,2015,30(10):127-134.Yang CY,Liu XM,Wang SY,et al.Volatile flavor compounds in vegetable oils using GC chromatography-mass spectrometry combined with solid-phase microextract[J].J Cere Oils Ass,2015,30(10):127-134.
[10]李小凤,王超,汪勇,等.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):242-248,265.Li XF,Wang C,Wang Y,et al.Comparison of volatile components in commercial vegetable oils and gutter oils from Hunan cuisine[J].Mod Food Sci Technol,2015,31(3):242-248,265.
[11]康翠欣,宋雅东,朱静璇,等.HPLC和GC-MS/MS测定食用油中4种多环芳烃的方法比较[J].食品科技,2018,43(3):294-299.Kang CX,Song YD,Zhu JX,et al.Comparison of determination on four polycyclic aromatic hydrocarbons in edible oils by HPLC and GC-MS/MSmethod[J].Food Sci Technol,2018,43(3):294-299.
[12]姬彦羽,赵宏亮,魏静,等.采用HS-SPME-GC-MS分析棕榈油热处理过程中挥发性成分变化[J].中国油脂,2017,42(8):22-27.Ji YY,Zhao HL,Wei J,et al.Analysis of volatile components changes of palm oil in the heat treatment process by HS-SPME-GC-MS[J].China Oils Fats,2017,42(8):22-27.
[13]管方方,雷小瑞,何园缘,等.高温气相色谱-质谱法分析葵花籽油中的甘油三酯组成[J].上海应用技术学院学报(自然科学版),2016,16(3):228-231.Guan FF,Lei XR,He YY,et al.Identification of triglycerides in sunflower oil by high temperature gas chromatography-mass spectrometry[J].JShanghai Instit Technol(Nat Sci Ed),2016,16(3):228-231.
[14]李红,屠大伟,李根容,等.顶空固相微萃取-气相色谱-质谱联用技术鉴别潲水油[J].分析试验室,2010,29(6):61-65.Li H,Tu DW,Li GR,et al.Identification of hogwash oil by HP-SPMEGC-MS[J].Chin J Anal Lab,2010,29(6):61-65.
[15]马媛媛,华伟.北柴胡挥发油的GC-MS分析及其多组分测定[J].中成药,2013,35(12):2699-2702.Ma YY,Hua W.Multiple components determination and GC-MS analysis of volatile oil from Buplewri radix[J].Chin Tradit Patent Med,2013,35(12):2699-2702.