Detect the content of polar components in frying oils by preparative FLASH chromatography

Authors

XUE Bin, Beilei〔Shanghai〕 Biotechnology Co., Ltd, Shanghai 201203, China
CAO Wenming, Wilmar 〔Shanghai〕 Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
YIN Yujie, Shanghai Grain Science Research Institute, Shanghai 200333, China

Abstract

A fast method of separating and detecting the polar compounds in frying oils by preparative FLASH chromatography was established in this study. Applying the EOPC type medium pressure liquid preparative chromatography system as hardware platform and EOPC-specified FLASH column as separation & preparation column, petroleum etherdiethyl ether(8713) as elution solvent, 25 min/min as flow speed, we found polar components(PCs) and non-polar components(non-PCs) in frying oils could be separated properly when elution time of non-PCs was 11min. Separation speed was fast, as the time took by preparative FLASH chromatography was only 41 min, repeatability RSDs of preparative FLASH chromatography were no more than 5%, which were both better than that of traditional manual column chromatography. The results acquired by preparative FLASH chromatography were almost equal to those acquired by traditional manual column chromatography, as their relative deviations were within ±6% according to the results acquired by traditional manual column chromatography.

Publication Date

9-28-2017

First Page

78

Last Page

80

DOI

10.13652/j.issn.1003-5788.2017.09.016

Recommended Citation

Bin, XUE; Wenming, CAO; and Yujie, YIN (2017) "Detect the content of polar components in frying oils by preparative FLASH chromatography," Food and Machinery: Vol. 33: Iss. 9, Article 16.
DOI: 10.13652/j.issn.1003-5788.2017.09.016
Available at: https://www.ifoodmm.cn/journal/vol33/iss9/16

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