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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

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Citations:  Bibtex RefMan EndNote GB/T7714


Hong-xia Feng


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


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",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%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
%V 17
%N 11
%P 882-891
%@ 1673-1581
%D 2016
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600173

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
A1 - Lian-zhou Jiang
A1 - Yang Li
A1 - Wen-ming Cao
J0 - Journal of Zhejiang University Science B
VL - 17
IS - 11
SP - 882
EP - 891
%@ 1673-1581
Y1 - 2016
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600173

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.


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。


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


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