Comparison of different methods to determine polar compounds in frying oils

被引：11

作者：

Kaufmann, A ^{[1
]}

Ryser, B ^{[1
]}

Suter, B ^{[1
]}

机构：

[1] Official Food Control Author Canton Zurich, Kantonales Lab Zurich, CH-8030 Zurich, Switzerland

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2001年 / 213卷 / 4-5期

关键词：

frying fat; polar compounds; high performance liquid chromatography; evaporative light scattering detector;

D O I：

10.1007/s002170100372

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The validity of measurements of polar compounds in used frying oils was investigated. Compared were the reference method, the food oil sensor (FOS), and a newly developed HPLC method. It was shown that the HPLC values correlate better with the reference method than the FOS measurements. The standard deviation of the results obtained by the reference method was three times higher than those of the FOS and the HPLC methods. Because of the better precision and the higher speed, the HPLC approach is considered to be an attractive alternative to the reference method.

引用

页码：377 / 380

页数：4

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