Correlations between 1H NMR and conventional methods for evaluating soybean oil deterioration during deep frying

被引：0
作者：
Xiaofei Jiang
Rufeng Huang
Shimin Wu
Qiang Wang
Zhiheng Zhang
机构：
[1] Ministry of Agriculture,Laboratory of Quality & Safety Risk Assessment for Agro
[2] Shanghai Jiao Tong University,products (Hangzhou)
[3] Shanghai Jiao Tong University,Department of Food Science and Technology, School of Agriculture and Biology
[4] Zhejiang Academy of Agricultural Sciences,Bor S. Luh Food Safety Research Center
来源：
Journal of Food Measurement and Characterization | 2018年 / 12卷
关键词：
Aldehydes; Deep frying; H NMR; Oil deterioration; Total polar compounds;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
1H NMR was applied as a fast method to determine soybean oil deterioration during deep frying and its correlations with conventional analytical methods were evaluated. Very high correlations (R = 0.925–0.968) were observed between the secondary oxidation products (n-alkanals, aldehyde, (E,E)-2,4-alkadienals) determined by 1H NMR and the total polar compounds (TPCs) determined by conventional silica gel column method. Strong correlations were found between 1H NMR and conventional gas chromatography method for analyzing linoleic (correlation coefficient R = 0.988), inolenic (R = 0.946) and oleic acids (R = 0.869). Moderate correlations (R = 0.664–0.742) were presented between the secondary oxidation products (n-alkanals, aldehyde, (E,E)-2,4-alkadienals) determined by 1H NMR and p-anisidine value (AnV) determined by conventional spectrophotometer method. The very high correlations between the formation of aldehydes and TPCs found in this study makes 1H NMR a potential tool to predict the maximum number of times that oil can be re-used during frying.
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页码：1420 / 1426
页数：6
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