油茶籽油甘三酯组成的NARP-HPLC-EISD分析及其在高温处理过程中的降解研究

油茶籽油甘三酯在优化条件下得到良好分离,在14种甘三酯中含量水平前三的分别为OOO+SLO(74.21%)、OOP(10.64%)和OOL+SLL(5.19%)。方差分析表明来自不同产地的油茶籽油甘三酯分布情况存在差异。油茶籽油在深层煎炸过程(180℃)中甘三酯的总体损失率为47.85%,ECN40、ECN_(42)、ECN_(44)、ECN_(46)、ECN_(48)和ECN_(50)区的甘三酯损失率分别为86.73%、91.52%、75.97%、45.01%和55.30%。LLL和PPL历经40 h煎炸后完全降解。与深层煎炸油样相比,加热(180℃)样品中甘三酯的降解程度相对降低。偏相关分析表明油茶籽油甘三酯在深层煎炸过程中的降解速率与极性组分的生成速率呈负相关。

Analysis of Triacylglyceol profiles in Camellia seed oil and Degradation Research during Deep Frying byNARP-HPLC-EISD

The triacylglycerides of camellia seed oil were separated completely under optimistic chromatographic condition, in which OOO+SLO (74.21%), OOP (10.64%) and OOL+SLL (5.19%) were top three compounds. The analysis of variance showed that the difference among location reached at 5% significant level. The overall loss ratio of camellia seed oil triacylglycerides during deep frying (180°C) were 47.85%, and the loss ratio of each partition (ECN40, ECN42, ECN44, ECN46, ECN48 and ECN50) were 86.73%, 91.52%, 75.97%, 45.01% and 55.30% respectively. LLL and PPL were totally decomposed after frying treatment. Compared with frying samples, the degradation level of heating(180°C) oil were relatively lower. Partial correlation analysis showed that a negative correlation between the degradation ratio of camellia seed oil triacylrides and generation ration of polar compounds were existed.