常规加热和微波加热对两种植物油维生素E含量的影响  

Effects of conventional heating and microwave on the content of vitamin E in two vegetable oils

作　　者：冯山山[1,2] 王多娇 孙昕祈[1] 秦金平 徐春祥[1] 

机构地区：[1]江苏省产品质量监督检验研究院,南京210007 [2]南京工业大学化学与化工学院,南京210009

出　　处：《食品安全质量检测学报》2013年第2期439-443,共5页Journal of Food Safety and Quality

基　　金：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。@@@@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.

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 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]