VOLATILE CONSTITUENTS OF USED FRYING OILS

摘要

The volatile constituents of used frying oils obtained from a local food-processing plant were isolated by simultaneous distillation-extraction and fractionated by silica gel column chromatography. The isolates were analyzed by capillary gas chromatography and combined capillary gas chromatography-mass spectrometry, resulting in the identification of 140 compounds. The major constituents identified were l-pentanol, hexanal, furfuryl alcohol, (E)-2-heptenal, 6-methylfurfural, 1-octen-3-ol, octanal, 2-pentylfuran, (E)-2-octenal, nonanal, (E)-2-nonenal, and hexadecanoic acid.