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

中文关键词:  植物油  维生素E  常规加热  微波加热  高压液相色谱法

英文关键词:vegetable oils  vitamin E  conventional heating  microwave heating  high pressure liquid chromatography

中文摘要:

      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。

英文摘要:

      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.