| 薛斌，姜元荣，曹文明，等.测定油脂极性组分不同柱层析技术的比较[J].中国油脂,2018,43(2):.[XUE Bin, JIANG Yuanrong, CAO Wenming，etc.Comparison of different column chromatography detection methods on polar compounds in oils and fats[J].China Oils and Fats,2018,43(2):.] |
| 测定油脂极性组分不同柱层析技术的比较 |
| Comparison of different column chromatography detection methods on polar compounds in oils and fats |
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| DOI： |
| 中文关键词: 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 |
| 基金项目: |
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| 摘要点击次数: 1241 |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| 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）. |
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