Molecular weight averages as criteria for quality assessment of heated oils and fats |
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Authors: | Sajid Husain G S R Sastry N Prasada Raju |
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Affiliation: | (1) Analytical Chemistry Division, Indian Institute of Chemical Technology, 500 007 Hyderabad, India |
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Abstract: | A simple method for quality assessment of heated oils and fats is described. The proposed method involves precise determination
of molecular weight averages (MWA)viz., the weight average molecular weight (
), the number average molecular weight (
) and the Z-average molecular weight (
) by high performance size exclusion chromatography (HPSEC) and their quantitative correlation to percent polar material obtained
by column chromatography (CC). Change in MWA on heat treatment of fourteen different edible oils and fats at 180° ± 2°C for
eight 8-hr days is studied. Relative standard deviations and regression coefficients of correlation between MWA and their
ratios (
, {
}, {
}, {
}, {
} and {
)vs percent polar material have been reported. Probable discard time was predicted for all the oils based on the above-mentioned
correlations and also from the percent of high molecular weight (H. Mwt) species formed. It was observed that the oils which
are generally recommended for coronary patients deteriorated faster. A possibility of extending this methodology to the frying
oils is suggested.
Part of the work was presented at “40th Pittsburgh Conference on Analytical Chemistry and Applied Spectroscopy” at Georgia
World Congress Centre, USA, 1989.
IICT Communication No. 2630. |
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Keywords: | Column chromatography discarding time heated oils high molecular weight species high performance size exclusion chromatography molecular weight averages quality assessment |
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