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

文献类型： 外文期刊

第一作者： Jiang, Xiaofei

作者： Jiang, Xiaofei;Wang, Qiang;Zhang, Zhiheng;Jiang, Xiaofei;Huang, Rufeng;Wu, Shimin;Jiang, Xiaofei;Wu, Shimin;Wang, Qiang;Zhang, Zhiheng

作者机构：

关键词： Aldehydes; Deep frying; H-1 NMR; Oil deterioration; Total polar compounds

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）

ISSN： 2193-4126

年卷期： 2018 年 12 卷 2 期

页码：

收录情况： SCI

摘要： H-1 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 H-1 NMR and the total polar compounds (TPCs) determined by conventional silica gel column method. Strong correlations were found between H-1 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 H-1 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 H-1 NMR a potential tool to predict the maximum number of times that oil can be re-used during frying.

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