利用薄层色谱及柱色谱法对潲水油极性组分的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (12): 568-571.

利用薄层色谱及柱色谱法对潲水油极性组分的研究

黄军, 熊华, 熊小青, 陈振林

食品科学教育部重点实验室,南昌大学食品科学与工程系；江西省农产品质量安全检测中心；贺州学院生化系；

出版日期:2008-12-15 发布日期:2011-12-08

Study on Polar Compounds of Hogwash Oil with Thin-layer Chromatography and Column Chromatography

HUANG Jun, XIONG Hua, XIONG Xiao-Qing, CHEN Zhen-Lin

1.Key Laboratory of Food Science,Ministry of Education,Department of Food Science and Engineering,Nanchang University,Nanchang 330047,China;2.Jiangxi Agicultural Product Safety Detection Center,Nanchang 330047,China;3. Department of Biochemistry,Hezhou College,Hezhou 542800,China

Online:2008-12-15 Published:2011-12-08

摘要/Abstract

摘要： 采用薄层色谱法(TLC)和柱色谱法(CC)对潲水毛油与市售食用植物油及其精炼油样中的极性成分(PC)进行对比分析,发现潲水油及其部分精炼油样在薄层色谱上有明显拖尾现象,而食用植物油和精炼油4(脱臭潲水油)则没有,利用柱色谱法分离潲水油的拖尾成分并进行红外分析,结果显示:食用金龙鱼100%玉米油和精炼油4吸收峰值在1746cm-1左右峰形平滑且无分裂,而潲水毛油发生峰分裂,1746cm-1处有较小吸收,在1712cm-1处有一大分裂峰,属于醛、酮类羰基伸缩振动区,潲水毛油峰值在1240～1100cm-1间发生指纹式峰裂分且吸收峰变小并向波数高处偏移,具有更大的弯曲振动频率,增大了整体的极性,其极性化合物百分含量远大于脱臭精炼油和食用金龙鱼100%玉米油,薄板色谱中拖尾组分是它们所不含的醛、酮类化合物。

关键词: 潲水油, 薄层色谱, 柱色谱, 红外光谱

Abstract: Using thin-layer chromatography(TLC) and column chromatography(CC),the polar compounds(PC) of hogwash oil were compared with those of edible vegetable oil and refine oil. It was found that the waste hogwash oil and some samples of refine oil have obviously tailing phenomenon on the TLC,but edible vegetable oil and refine oil 4(deordorized oil) do not have,so the CC can be used to separate the tailing compounds of hogwash oil and they can be analyzed with infrared spectroscopy(IR). The results showed that absorption peaks at 1746cm-1of Jinlongyu edible 100% corn oil and refine oil 4 are smoothing and do not break up,but the hogwash oil has small absorption peak at 1746cm-1 and have a big broken peak at 1712 cm-1,belonging to the character of aldehyde and ketone compounds. From 1240 to 1100 cm-1,the hogwash oil has fingerprint break,small absorption and turning to the high repetency. There are more bending vibration frequency and the whole polarity,increases. PC content of hogwash oil is much higher than that of deordorized oil and edible Jinlongyu edible 100% corn oil. The tailing compounds are aldehyde and ketone compounds that edible vegetable oil and deordorized oil do not have.

Key words: hogwash oil, thin-layer chromatography(TLC), column chromatography(CC), infrared spectroscopy(IR)

黄军, 熊华, 熊小青, 陈振林. 利用薄层色谱及柱色谱法对潲水油极性组分的研究[J]. 食品科学, 2008, 29(12): 568-571.

HUANG Jun, XIONG Hua, XIONG Xiao-Qing, CHEN Zhen-Lin. Study on Polar Compounds of Hogwash Oil with Thin-layer Chromatography and Column Chromatography[J]. FOOD SCIENCE, 2008, 29(12): 568-571.

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