文章基本信息

标题：Study on Relationship between Polar Compounds and LF-NMR Properties in Fried Camellia Seed Oil
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作者：Jinying Wang ; Chaosheng Liu ; Dale Sun 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2018
卷号：6
期号：7
页码：433-438
DOI：10.12691/jfnr-6-7-2
出版社：Science and Education Publishing
摘要：The correlation between classic column chromatography and LF-NMR to determine the total polar compounds were investigated in this study. Results revealed that the content of polar compounds in fried camellia seed oil were keeping elevated during deep frying and reach to reject point up to 24 h, the content level were 27.21%. The significant correlation was existed between TPC and S21, LF-NMR could replace the classic column chromatography as the rapid detection way to determine the TPC in fried oils.
关键词：fried camellia seed oil; LF-NMR; polar compounds