常规加热和微波加热对两种植物油维生素E含量的影响

常规加热和微波加热对两种植物油维生素E含量的影响
目的  研究常规加热和微波加热两种加热方式对植物油中维生素E的8种异构体的影响。方法  大豆油、棕榈油进行常规加热和微波加热后, 用异辛烷进行超声提取, 最后用正相高压液相色谱法测定。结果  两种加热方式都会使植物油中维生素E的含量降低, 其中微波加热对维生素E的影响更大。结论  加热时间过长会影响植物油的品质, 同时也能通过对植物油中维生素E的检测推论该植物油是否经过加热处理。

Objective  Through determining the composition and content of vitamin E in two representative vegetable oils(soybean oil, palm oil),which were untreated or treated by conventional heating and microwave heating on eight kinds of vitamin E isomers in seed fat. Methods  After conventional heating and microwave heating, the soybean oil and palm oil were extracted with n-hexane by ultrasonator, and then analysed by normal-phase high pressure liquid chromatography-fluorescence detector(NP-HPLC-FLD). Results  Both of the two heating methods could decrease the content of vitamin E, while microwave heating caused a greater impact. Conclusion  The quality of vegetable oils will be affected if it is heated for a long time, meanwhile, we can infer whether the vegetable oil was heated or not through the detection of vitamin E in vegetable oil.

标题：常规加热和微波加热对两种植物油维生素E含量的影响
英文标题：Effects of conventional heating and microwave on the content of vitamin E in two vegetable oils

作者：
冯山山 江苏省产品质量监督检验研究院;南京工业大学化学与化工学院
王多娇 江苏省产品质量监督检验研究院
孙昕祈 江苏省产品质量监督检验研究院
秦金平 南京工业大学化学与化工学院
徐春祥 江苏省产品质量监督检验研究院

中文关键词:植物油,维生素E,常规加热,微波加热,高压液相色谱法,
英文关键词:vegetable oils,vitamin E,conventional heating,microwave heating,high pressure liquid chromatography,

发表日期：2013-01-18

2025-1-28 19:01 上传 常规加热和微波加热对两种植物油维生素E含量的影响.pdf

文件大小:

647.96 KB

下载次数:

60

高速下载