CAJ | 학술논문

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.
목적연구상규가열화미파가열량충가열방식대식물유중유생소 E 적8충이구체적영향.방법대두유、종려유진행상규가열화미파가열후,용이신완진행초성제취,최후용정상고압액상색보법측정.결과량충가열방식도회사식물유중유생소 E 적함량강저,기중미파가열대유생소 E 적영향경대.결론가열시간과장회영향식물유적품질,동시야능통과대식물유중유생소 E 적검측추론해식물유시부경과가열처리.
@@@@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.