煎炸食物中油脂极性组分的提取及分析

摘要

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.%以油炸花生、油条、麻花3种中式煎炸食物为研究对象,选取10种溶剂配方提取其内含油脂,基于制备型快速柱层析和高效体积排阻色谱,深入分析煎炸食物内油脂极性组分的构成比例.结果表明:在提取煎炸食物中油脂极性组分时,石油醚对油炸花生和麻花的提取结果最高,正己烷-异丙醇(体积比4∶1)对油条的提取结果最高,与石油醚的无显著性差异.在测定煎炸食物中油脂极性组分时,可选用石油醚作为提取溶剂.石油醚提取所得油炸花生油脂中极性组分含量为4.5％,主要为氧化甘油三酯单体类和甘油二酯类,油条油脂中极性组分含量为28.8％,主要为甘油三酯聚合物类,麻花油脂中极性组分含量为8.0％,主要为甘油三酯聚合物类、氧化甘油三酯单体类和甘油二酯类.