Analysis of cooking oil fumes by ultraviolet spectrometry and gas chromatography-mass spectrometry.
This paper investigated the components, especially aldehydes, in the fume condensates from four kinds of cooking oil using ultraviolet (UV) spectrometry and gas chromatography-mass spectrometry (GC-MS). It was observed that there was a great change of the UV absorption spectra from the results of the unheated oil to the results of the fume after heat treatment (190-200, 230-240, and 270-280 degrees C). There was a strong peak within the wavelength range of 260-270 nm in each condensate sample. From the GC-MS results, it was tentatively deduced that there were some 2,4-dialkylenaldehydes and other conjugated compounds in the condensates. The results showed there were large amounts of hexanal and 2-heptenal in the cooking oil fume and that the total aldehyde peak areas of the condensates from four kinds of oil were around 30-50% of the total peak area at 270-280 degrees C.
Zhu
X
X
Department of Environmental Engineering, Zhejiang University, People's Republic of China.
Wang
K
K
Zhu
J
J
Koga
M
M
D000447:Aldehydes / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis*; D005229:Fatty Acids, Monounsaturated; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D010938:Plant Oils / Q000737:chemistry*; D000074262:Rapeseed Oil; D013024:Soybean Oil / Q000737:chemistry; D013056:Spectrophotometry, Ultraviolet; D014835:Volatilization
D000447:Aldehydes; D004041:Dietary Fats; D005229:Fatty Acids, Monounsaturated; D010938:Plant Oils; D000074262:Rapeseed Oil; D013024:Soybean Oil; C046204:heptanal; C010463:n-hexanal; C029310:lard