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HH-Tamine30胺專用柱食用油中三甲胺測定毛細(xì)管柱

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食用油中三甲胺測定毛細(xì)管柱，液化石油氣，二甲醚，甲縮醛，乙縮醛，乙醇，室內(nèi)空氣，焦?fàn)t煤氣，煉廠氣，天然氣，變壓器油，多氯聯(lián)苯，植物油，6號溶劑殘留，裂解進(jìn)樣器，增塑劑

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食用油中三甲胺測定毛細(xì)管柱
食用油中三甲胺測定毛細(xì)管柱 詳細(xì)信息：

名稱：石英毛細(xì)管柱
固定相：二甲基聚硅氧烷（需堿性脫活處理）
規(guī)格：30m*0.32mm*5um
型號：HH-Tamine30

現(xiàn)代的油脂精煉是以脫膠為基礎(chǔ)的，毛油中的膠質(zhì)以磷脂為主，故脫膠也稱為脫磷。大豆油“魚腥味"產(chǎn)生的原因。

浩瀚色譜（山東）應(yīng)用技術(shù)開發(fā)有限公司通過感官評定和頂空固相微萃取氣質(zhì)聯(lián)用（HS SPME GC MS）相結(jié)合的方法，發(fā)現(xiàn)形成的三甲胺（TMA）是大豆油產(chǎn)生“魚腥味"的主要原因，而磷脂中的磷脂酰（PC）是TMA的前體物質(zhì)，當(dāng)大豆油中PC含量達(dá)到1450mg/kg時，110°C反應(yīng)18h，能聞到明顯的“魚腥味"；同時發(fā)現(xiàn)：TMA濃度與油脂中PC含量、儲藏溫度和儲藏時間呈正相關(guān)，而磷脂中其它組分，如磷脂酰乙醇胺（PE），磷脂酰肌醇（PI）和磷脂酸（PA），能提高PC的熱穩(wěn)定性，減少TMA的產(chǎn)生；通過加速氧化試驗發(fā)現(xiàn)，PC不會顯著增加油品的色澤，而PE等其他磷脂組分對油品的色澤加深較明顯。

食用油中三甲胺測定毛細(xì)管柱 測試譜圖：

Capillary Column for Determination of Tri in Edible Oil
Capillary column for determination of tri in edible oil

Name: Quartz Capillary Column
Stationary phase: dimethyl polysiloxane (requires alkaline deactivation treatment)
Specification: 30m*0.32mm*5um
Model: HH-Tamine30

Modern oil refining is based on degumming. The gum in crude oil is mainly phospholipids, so degumming is also called dephosphorization. The reason for the "fishy smell" of soybean oil.

Haohan Chromatography (Shandong) Applied Technology Development Co., Ltd. used a combination of sensory evaluation and headspace solid phase microextraction and gas mass spectrometry (HS SPME GC MS) and found that the formed tri (TMA) is a "fishy smell from soybean oil". The main reason is that the phosphatidylcholine (PC) in the phospholipid is the precursor of TMA. When the PC content in soybean oil reaches 1450mg/kg, react at 110°C for 18 hours, and you can smell a clear fishy smell. "; At the same time it was found that: TMA concentration is positively correlated with PC content in oil, storage temperature and storage time, while other components in phospholipids, such as phosphatidylethanolamine (PE), phosphatidylinositol (PI) and phosphatidic acid (PA), It can improve the thermal stability of PC and reduce the production of TMA; through accelerated oxidation tests, it is found that PC does not significantly increase the color of oil, while other phospholipid components such as PE deepen the color of oil more obviously.

Test spectrum of capillary column for determination of tri in edible oil:

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