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该文为了获得较高纯度的三亚油酸甘油酯单氢过氧化物,用于“脂肪调控氧化-热反应”制备肉味香精机理的研究。葵花油在70℃下通空气0.72 m3/(kg.h)氧化70 h制备含三亚油酸甘油酯单氢过氧化物的氧化产物,采用液-质联机定性及液相色谱-蒸发光散射检测器面积归一化定量,氧化产物中三亚油酸甘油酯单氢过氧化物质量分数为1.95%。高速逆流色谱分离该氧化产物中的三亚油酸甘油酯单氢过氧化物,较佳的两相溶剂系统为V(正己烷)∶V(二氯甲烷)∶V(乙腈)=4∶1∶3。以上相为固定相,下相为流动相,正向洗脱,流速1.5 mL/min,转速850 r/min,上样5 g,分离时间195 min,一次性得三亚油酸甘油酯单氢过氧化物53 mg,液相色谱-蒸发光散射检测器分析纯度为96.3%,回收率52.3%。
In order to obtain a higher purity glyceryl triaurate monohydroperoxide, this paper was used to study the mechanism of meat flavor prepared by “fat-regulated oxidation-heat reaction”. The sunflower oil was oxidized for 70 h at 70 ℃ with 0.72 m 3 / (kg · h) of air to prepare the oxidation product of glyceryl mono-hydroperoxide of linoleic acid. Liquid-liquid qualitative and liquid chromatography-evaporative light scattering The area of the sample was normalized and quantified. The content of glycerol monohydroperoxide of triaconite in the oxidation product was 1.95%. High-speed countercurrent chromatography was used to separate glyceryl triaurate monohydroperoxide from the oxidation product. The preferred two-phase solvent system is V (n-hexane): V (methylene chloride): V 3. The above phase is the stationary phase, the lower phase is the mobile phase, forward elution, flow rate 1.5 mL / min, speed 850 r / min, the sample was 5 g, the separation time 195 min, Oxide 53 mg, liquid chromatography - evaporative light scattering detector analysis of 96.3% purity, recovery 52.3%.