油茶籽油甘三酯组成的NARP-HPLC-EISD分析及其在高温处理过程中.doc

油茶籽油甘三酯组成的NARP-HPLC-EISD分析及其在高温处理过程中的降解研究 基金项目：国家自然科学基金(编号；湖南省研究生科技创新基金（CX2015B283）收稿日期：2015-08-12作者简介：王进英，女，1989年出生，博士， 基金项目：国家自然科学基金(编号；湖南省研究生科技创新基金（CX2015B283） 收稿日期：2015-08-12 作者简介：王进英，女，1989年出生，博士，木本粮油品质保持及高效利用 通讯作者：钟海雁，男，1963年出生，教授，木本粮油品质保持及高效利用 (1. 中南林业科技大学 食品科学与工程学院， 长沙 410004 2. 稻谷及副产物深加工国家工程实验室， 长沙 410004 3.经济林育种与栽培国家林业局重点实验室， 长沙 410004） 摘要 油茶籽油甘三酯在优化条件下得到良好分离，在14种甘三酯中含量水平前三的分别为OOO+SLO（74.21%）、OOP（10.64%）和OOL+SLL（5.19%）。方差分析表明来自不同产地的油茶籽油甘三酯分布情况存在差异。油茶籽油在深层煎炸过程（180℃）中甘三酯的总体损失率为47.85%，ECN40、 ECN42 、ECN44 、ECN46、 ECN48和ECN50区的甘三酯损失率分别为86.73%、91.52%、75.97%、45.01%和55.30%。LLL和PPL历经40 h煎炸后完全降解。与深层煎炸油样相比，加热（180℃）样品中甘三酯的降解程度相对降低。偏相关分析表明油茶籽油甘三酯在深层煎炸过程中的降解速率与极性组分的生成速率成负相关。 关键词 油茶籽油 甘三酯 无水反相高效液相色谱-蒸发光散射检测器 高温处理 中图分类号：TS221 文献标识码：A 文章编号：Analysis of Triacylglyceol profiles in Camellia seed oil and Degradation Research during Deep Frying by NARP-HPLC-EISD WANG Jin ying1,2,3 ZHONG Hai yan1,2,3 Feng Na1,2,3 ZHOU Bo1,2,3 (1.School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 2. National Engineering Laboratory of Rice and by-products Deep Processing, Changsha, 410004 3. Key laboratory of economic forest breeding and cultivation of the state forestry administration, Changsha, 410004) Abstract The triacylglycerides of camellia seed oil were separated completely under optimistic chromatographic condition, in which OOO+SLO (74.21%), OOP (10.64%) and OOL+SLL (5.19%) were top three compounds. The analysis of variance showed that the difference among location reached at 5% significant level. The overall loss ratio of camellia seed oil triacylglycerides during deep frying (180°C) were 47.85%, and the loss ratio of each partition (ECN40, ECN42, ECN44, ECN46, ECN48 and ECN50) were 86.73%, 91.52%, 75.97%, 45.01% and 55.30% respectively. LLL and PPL were totally decomposed after frying treatment. Compared with frying samples, the degradation level of heating(180°C) oil were relatively