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CLC number: TS221

On-line Access: 2016-11-03

Received: 2016-04-17

Revision Accepted: 2016-09-16

Crosschecked: 2016-10-18

Cited: 0

Clicked: 2035

Citations:  Bibtex RefMan EndNote GB/T7714

 ORCID:

Hong-xia Feng

http://orcid.org/0000-0002-9781-0282

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Journal of Zhejiang University SCIENCE B 2016 Vol.17 No.11 P.882-891

http://doi.org/10.1631/jzus.B1600173


High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating


Author(s):  Hong-xia Feng, Rokayya Sam, Lian-zhou Jiang, Yang Li, Wen-ming Cao

Affiliation(s):  College of Food Science, Northeast Agricultural University, Harbin 150030, China; more

Corresponding email(s):   jianglianzhousci@163.com, 18245153561@163.com

Key Words:  Camellia seed oil, Polar compounds, High-performance size-exclusion chromatography, Oxidation


Hong-xia Feng, Rokayya Sam, Lian-zhou Jiang, Yang Li, Wen-ming Cao. High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating[J]. Journal of Zhejiang University Science B, 2016, 17(11): 882-891.

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author="Hong-xia Feng, Rokayya Sam, Lian-zhou Jiang, Yang Li, Wen-ming Cao",
journal="Journal of Zhejiang University Science B",
volume="17",
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publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1600173"
}

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%T High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating
%A Hong-xia Feng
%A Rokayya Sam
%A Lian-zhou Jiang
%A Yang Li
%A Wen-ming Cao
%J Journal of Zhejiang University SCIENCE B
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T1 - High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating
A1 - Hong-xia Feng
A1 - Rokayya Sam
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A1 - Yang Li
A1 - Wen-ming Cao
J0 - Journal of Zhejiang University Science B
VL - 17
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PB - Zhejiang University Press & Springer
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DOI - 10.1631/jzus.B1600173


Abstract: 
camellia seed oil (CSO) is rich in oleic acid and has a high number of active components, which give the oil high nutritional value and a variety of biological activity. The aim of the present study was to determine the changes in the content and distribution of total polar compounds (TPC) in CSO during heating. TPC were isolated by means of preparative flash chromatography and further analyzed by high-performance size-exclusion chromatography (HPSEC). The TPC content of CSO increased from 4.74% to 25.29%, showing a significantly lower formation rate as compared to that of extra virgin olive oil (EVOO) and soybean oil (SBO) during heating. Furthermore, heating also resulted in significant differences (P<0.05) in the distribution of TPC among these oils. Though the content of oxidized triacylglycerol dimers, oxidized triacylglycerol oligomers, and oxidized triacylglycerol monomers significantly increased in all these oils, their increased percentages were much less in CSO than those in EVOO, indicating that CSO has a greater ability to resist oxidation. This work may be useful for the food oil industry and consumers in helping to choose the correct oil and to decide on the useful lifetime of the oil.

采用高效体积排阻色谱技术研究油茶籽油在加热过程中极性化合物的形成及其组分分布

目的:测定加热过程中油茶籽油中极性化合物及其组分的变化,同时与其它常用油脂进行对比,评估油茶籽油作为煎炸用油的优势。
创新点:首次在油茶籽油中采用制备型硅胶柱层析-高效 体积排阻色谱技术,监测了极性化合物总量及其组分分布在加热过程中的变化规律,预估油茶籽油的使用寿命,为煎炸用油的选择提供科学理论依据。
方法:取等量市售油茶籽油、橄榄油、大豆油和棕榈油,在180 °C分别加热2、4、6、8和10小时并收集样品。实验结束后,首先利用制备型硅胶柱层析分离测定总极性化合物含量的变化,并采用高效体积排阻色谱技术对分离得到的极性化合物组分进行定量分析。
结论:油茶籽油在加热过程中所形成的极性化合物总量(TPC)呈线性增加趋势,其形成速率显著低于橄榄油和大豆油(图1)。随着加热时间的延长,油茶籽油中的氧化甘油三酯(ox-TGM)、氧化甘油三酯二聚物(TGD)和氧化甘油三酯多聚物(TGO)的含量显著增加(P<0.05)。此外,ox-TGM和TGD在油茶籽油中的形成速率明显低于其在橄榄油和大豆油中的形成速率,然而这三种油脂之间的TGO含量的变化不存在显著差异(图4)。综上所述,油茶籽油可作为一种具有开发前景和健康食用价值的煎炸用油。

关键词:油茶籽油;极性化合物;高效体积排阻色谱技术;氧化

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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