| 侯靖.气相色谱-质谱联用结合化学计量学分析棕榈油煎炸过程中化学成分的变化[J].中国油脂,2021,46(11):36~39.[HOU Jing.Analysis of chemical composition changes of palm oil during frying by GC-MS combined with chemometrics[J].China Oils and Fats,2021,46(11):36~39.] |
| 气相色谱-质谱联用结合化学计量学分析棕榈油煎炸过程中化学成分的变化 |
| Analysis of chemical composition changes of palm oil during frying by GC-MS combined with chemometrics |
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| DOI： |
| 中文关键词: 煎炸油 气相色谱-质谱联用 化学计量学 极性组分含量 废弃点判定 |
| 英文关键词:frying oil GC-MS chemometrics polar component content deterioration degree judgement |
| 基金项目:湖北省食品药品监督管理局2018—2019年度科研项目（201801007） |
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| 中文摘要: |
| 为了探究棕榈油在煎炸过程中化学成分的变化与极性组分之间的相关性，采用气相色谱-质谱联用技术获取了不同煎炸时间煎炸油的化学成分信息，结合化学计量学软件进行数据筛选、主成分分析与聚类分析。结果表明：经过筛选后的数据，不同煎炸时间煎炸油在主成分得分图上区分明显；聚类分析可将煎炸不同时间的煎炸油分成三类，每类之间化学成分差异明显，其中过度煎炸组极性组分含量基本大于27%；初步鉴别出9种煎炸过程中产生的差异性化合物，这些化合物的含量变化均与极性组分含量呈明显的线性关系（R2＞0.95）。研究表明，煎炸油在煎炸过程中化学成分会发生变化，部分变化与极性组分含量呈线性相关，极性组分含量可以作为评判煎炸油劣变程度的有效依据。 |
| 英文摘要: |
| In order to explore the correlation between the change of chemical composition and polar components of palm oil during frying, GC-MS was used to obtain the chemical composition information of the frying oil at different frying time, and the chemometrics software was used for data screening, principal component analysis and cluster analysis. The results showed that after data screening, the frying oils at different frying time were clearly distinguished on the principal component score chart, and the cluster analysis could divide the frying oils at different frying time into three categories with obvious differences in chemical composition between each category, among which the polar component content of the excessive-frying group was basically more than 27%. Nine different compounds produced during frying process were preliminarily identified, and the content of these compounds showed an obvious linear relationship with the polar component content (R2 higher than 0.95). The research indicated that the chemical composition of frying oil changed during frying, and some of the changes were linearly related to the polar component content, and the polar components could be used as a valid basis for judging the degree of deterioration of frying oil. |
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