作　　者： ; ; ; ; ; ; ; ; ;

机构地区： 中国广州分析测试中心

出　　处： 《分析测试学报》 2013年第11期1277-1282,共6页

摘　　要： 该文通过气相色谱-质谱法研究调味品的化学成分,进而对地沟油进行鉴别,发现乙酸来源于醋、3-丁烯腈来源于腌菜酱汁、异硫氰酸烯丙酯来源于芥末、糠醛来源于酱油、茴香脑来源于八角茴香、姜烯来源于生姜和老姜。通过检测油脂样品中是否含有这些调味品的特征成分,即可鉴别是否餐厨废弃油。该文采用顶空固相微萃取(SPME)富集微量外源杂质成分,并研制专用的气相色谱柱,用气相色谱-质谱联用法(GC-MS)测定乙酸、3-丁烯腈、糠醛、异硫氰酸烯丙酯、茴香脑、姜烯6种成分,样品中若含有这些微量成分中的一种或多种,则判定为餐厨废弃油。 In view of the detection of trace impurity elements in gutter oils,a gas chromatography-mass spectrometric（GC-MS） method was proposed for the analysis of the chemical compositions in condiment.The experimental results revealed that acetic acid derives from vinegar,3-butene nitrile from pickles sauce,allyisothiocyanate from mustard,furfural derived from soy sauce,anethole from star anise and zingiberene from ginger.Eat hutch waste oil could be identified by confirming the existance of these characteristic compositions in oil samples.In this paper,headspace solid phase microextraction（SPME） was applied to enrich the trace exogenous impurity elements,and a dedicated gas chromatographic column was also developed.Six-ingredients,including acetic acid,3-butene nitrile,furfural,allyisothiocyanate,anethole and zingiberene were determined by this GC-MS technique.If one or more these trace elements were detected in the sample,it could be identified as eat hutch waste oil.

关 键 词： 固相微萃取 气相色谱 质谱 地沟油 餐厨废弃油 特征成分 调味品 鉴 方法

领　　域： [理学] [理学] [化学工程]