| 常规加热和微波加热对两种植物油维生素E含量的影响 |
| |
| 引用本文： | 冯山山,王多娇,孙昕祈,秦金平,徐春祥.常规加热和微波加热对两种植物油维生素E含量的影响[J].食品安全质量检测技术,2013,4(2):439-443. |
| |
| 作者姓名： | 冯山山 王多娇 孙昕祈 秦金平 徐春祥 |
| |
| 作者单位： | 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,江苏省产品质量监督检验研究院,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,江苏省产品质量监督检验研究院 |
| |
| 基金项目： | 国家质检总局科技计划项目(2009QK146) |
| |
| 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。
|
| 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 |
| 收稿时间： | 2013/1/18 0:00:00 |
| 修稿时间： | 2013/3/21 0:00:00 |
Effects of conventional heating and microwave on the content of vitamin E in two vegetable oils |
| |
| FENG Shan-Shan,WANG Duo-Jiao,SUN Xin-Qi,QIN Jin-Ping and XU Chun-Xiang.Effects of conventional heating and microwave on the content of vitamin E in two vegetable oils[J].Food Safety and Quality Detection Technology,2013,4(2):439-443. |
| |
| Authors: | FENG Shan-Shan WANG Duo-Jiao SUN Xin-Qi QIN Jin-Ping and XU Chun-Xiang |
| |
| Affiliation: | Product Quality Supervision and Inspection Institute of Jiangsu Province; College of Chemistry and Chemical Engineering, Nanjing University of Technology,Product Quality Supervision and Inspection Institute of Jiangsu Province,Product Quality Supervision and Inspection Institute of Jiangsu Province,College of Chemistry and Chemical Engineering, Nanjing University of Technology and Product Quality Supervision and Inspection Institute of Jiangsu Province |
| |
| Abstract: | 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. |
| |
| Keywords: | vegetable oils vitamin E conventional heating microwave heating high pressure liquid chromatography |
|
| 点击此处可从《食品安全质量检测技术》浏览原始摘要信息 |
|
点击此处可从《食品安全质量检测技术》下载全文 |
|
