采用制备型快速柱层析,建立快速分离制备并检测煎炸油中极性组分含量的技术.利用油脂极性组分专用中压制备液相色谱技术,用专用的商品化FLASH柱为分离制备色谱柱,以体积比87∶13的石油醚—乙醚为洗脱液,洗脱液流速25 mL/min,发现当非极性组分洗脱11 min时,恰好能实现煎炸油中极性与非极性组分的分离,且分离速度快,仅需41 min,检测重复性RSD＜5％,均优于传统人工柱层析技术,与传统人工柱层析技术的相比,其相对偏差也＜±6％,表明基本一致.%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.
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