Determination method for polar components in edible oil

Abstract

The invention provides a determination method for polar components in edible oil, which relates to determination methods for edible oil. The method comprises the following steps: dissolving a semisolid or solid sample, carrying out filtering, then dissolving an oil sample in a mixed solution of petroleum ether and ether and allowing a volume to be fixed at 10 mL; drying silica gel, cooling the silica gel to room temperature, adding water, transferring the silica gel to the syringe of an injector, compacting the silica gel, adding sea sand or quartz sand and then adding the mixed solution of petroleum ether and ether along the wall of the syringe so as to wet the silica gel; when the surface of the mixed solution of petroleum ether and ether and the surface of sea sand or quartz sand are parallel and level, dissolving the oil sample in a chromatography column, adding the mixed solution of petroleum ether and ether for elution of nonpolar components, collecting eluate to a flask or beaker and carrying out drying by distillation and then weighing; studying separation effects of the nonpolar components; and carrying out calculation.

Description

technical field [0001] The invention relates to a method for measuring edible oils and fats, in particular to a method for measuring polar components in edible oils and fats. Background technique [0002] Polar components are some components that are more polar than normal oil molecules (triglycerides) produced after a series of chemical reactions in edible oils and fats under frying and other conditions of use. They are triglyceride oxidation products, polymerization products, and oxidation products. The general term for polymerization products and hydrolysis products. These reaction products all can produce bad influence to the quality of fat, local flavor and nutritive value, what have even is harmful to the health of human body. The total content of polar components in oils can be used as a good standard to measure the quality of oils. Many countries use 25% to 30% of the content of polar components (m / m) in oils as the legal limit. Oils exceeding this value Products m...

AI Technical Summary

Problems solved by technology

[0004] Because these standard methods are time-consuming and need to use a lot of organic solvents, some researchers have improved these standard methods

Sebedio J.L. et al. (Sebedio, J.L.; Septier, C.; Grandgirard, A.. Fraction of commercial frying oil samples using SEP-PAK cartridges. Journal of the american oil chemists society, 1986, 63:1541-1543) use Sep-Pak The solid-phase extraction column replaces the chromatographic column to separate and determine the polar components in the used edible oil, but because the commercially available extraction column cannot adjust the moisture of the stationary phase, the polarity of the stationary phase cannot be controlled, and the Sep-Pak The extraction column is expensive and the measurement cost is high; moreover, the commercially available solid phase extraction column has a memory effect in the process of repeated use, which makes the measured value higher

Schulte E. (Schulte, E.. Micromethod for the gravimetric determination of polar components in frying fats with ready for use columns. European Journal of lipid science and technology, 2000, 102:574-579) Solid-phase extraction using self-made stationary phase The method is used to determine the polar components in oil. The disadvantages of this method are: (1) The sample size is small and the weighing error is large

(2) The device is complicated, including solvent bottles, nitrogen blow-drying, heating and evaporation, etc., and the practicability is poor

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