摘要
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 representa-tive vegetable oils(soybean oil, palm oil),which were untreated or treated by conventional heating and micro-wave heating on eight kinds of vitamin E isomers in seed fat. Methods After conventional heating and mi-crowave 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.
出处
《食品安全质量检测学报》
CAS
2013年第2期439-443,共5页
Journal of Food Safety and Quality
基金
国家质检总局科技计划项目(2009QK146)~~
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
vegetable oils
vitamin E
conventional heating
microwave heating
high pressure liquid chromatography
