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| Extraction and analysis of oil polar compounds in fried food |
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| DOI： |
| KeyWord:fried food oil polar compound solvent |
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| Abstract: |
| 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. |
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