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題 名 | 一種分離油脂中揮發性成分的新方法=A New Method for Isolating Volatile Compounds from Oils |
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作 者 | 王明欽; 楊宗熙; 朱燕華; | 書刊名 | 食品科學 |
卷 期 | 25:1 1998.02[民87.02] |
頁 次 | 頁109-115 |
分類號 | 466.17 |
關鍵詞 | 揮發性成分; 花生油; 苦茶油; 揮發性成分/油脂分離法; 動態上部空隙吹除與捕捉法; Volatile compounds; Peanut oil; Camellia seed oil; Volatiles/oil separation method; Dynamic headspace purge and trap method; |
語 文 | 中文(Chinese) |
中文摘要 | 分離食品中揮發性成分的方法很多,但由於大部份揮發性成分為油溶性,所以當欲測定油脂中所含的揮發性成分時,在分離方法的選用上會有某些限制和困難。本研究發展出之揮發性成分/油脂分離法,僅需0.1 ml 的樣品即能有效地將揮發性成分與油脂分離。以本方法分離花生油中的揮發性成分,經過四次重複實驗,所得結果的變異係數為3%,證明此方法具有高度再現性,當與其他動態上部空隙吹除/捕捉法比較時,本方法所獲得的總揮發性成分含量較多,且高達3.3倍。此外,利用本方法尚可分析其揮發性成分遠低於花生油之壓榨製取的苦茶油。 |
英文摘要 | Many methods have been developed for isolating volatile compounds from foods, but some difficulties and restrictions may be encountered in isolating volatile compounds from oils due to the lipophilic nature of most volatile compounds. A new method was developed for isolating volatile compounds from oils in this study. The sample size required for the analysis can be as small as 0.1 ml. When the total amount of volatile compounds of roasted peanut oil in the headspace determined in four replicates, the coefficient of variation of the results was 3%, which indicated excellent reproducibility for this method. As compared with other dynamic headspace isolation methods presented in the literature, this new method can isolate a large amount of volatile compounds from roasted peanut oil by 3.3 times. This new method is applicable to the analysis of camellia seed oil, which contains a much smaller amount of headspace volatile compounds than does peanut oil. |
本系統中英文摘要資訊取自各篇刊載內容。