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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。
OBJECTIVE: To determine the changes of polar compounds and their components in Camellia oleifera seed oil during heating, and to compare with other common fats and oils to evaluate the advantages of Camellia oleifera oil as the frying oil. Innovative point: the first time in Camellia seed oil using preparative silica gel column - high performance size exclusion chromatography, monitoring of the total amount of polar compounds and their distribution changes in the composition of the heating process, estimated Camellia oil Life, for the choice of frying oil to provide a scientific basis for the theory. Method: The same amount of commercially available camellia oil, olive oil, soybean oil and palm oil were heated at 180 ° C for 2, 4, 6, 8 and 10 hours respectively and the samples were collected. At the end of the experiment, the content of total polar compounds was first determined by preparative silica gel column chromatography, and the components of the polar compounds were quantitatively analyzed by high performance size exclusion chromatography. CONCLUSION: The total amount of polar compounds (TPC) formed during the heating process of Camellia oleifera oil shows a linear increase trend, and its formation rate is significantly lower than that of olive oil and soybean oil (Figure 1). With the extension of heating time, the content of ox-TGM, TGD and TGO in Camellia seed oil increased significantly (P < 0.05). In addition, the formation rates of ox-TGM and TGD in camellia oil were significantly lower than those in olive oil and soybean oil, however there was no significant difference in TGO content among the three oils (Figure 4) . In summary, Camellia seed oil can be used as a frying oil with development prospects and healthy food value.