采用气相色谱-质谱联用(GC-MS)法分析餐饮废油特征性脂肪酸组成成分.以合格鲜榨菜籽油、调和油和餐饮废油潲水油、煎炸老油为材料,通过油样的皂化、甲酯化处理后,以毛细管柱DB-5MS作分离柱,用气相色谱一质谱仪分析出脂肪酸组成与含量.结果表明,潲水油、煎炸老油中脂肪酸相对不饱和度(U/R≈1.9)明显小于合格植物油(U/R≈4.4),并在其中检测到了十三烷酸(含量约0.27%)和十七烷酸(含量约6.49%)等奇数碳脂肪酸.%The distinctive fatty acid compositions of cooking waste oil were identified by GC - MS. The fresh pressed rapeseed oil, blend oil, hogwash oil and deep-frying oil were saponified and methyl esterified, then the fatty acids of them were separated by capillary column DB -5MS and detected by GC -MS. The results showed that the relative unsaturation ( U/R, 1.9) of fatty acids in cooking waste oil was significantly less than that of the qualified oil ( U/R ,4. 4 ), and they contained distinctive fatty acids such as tridecylic acid(0. 27％ )and margaric acid(6. 49％ ), which did not exist in edible vegetable oil.
展开▼
