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Shi, R., Wang, X., Liu, B.L., Lu, H.Y. and Zhao, T.T., “Relationship between Analytical Indicators of Soybean Oil and LF-NMR Characteristics During Frying Process,” Journal of Instrumental Analysis, 32(6). 653-660. 2013.

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Article

Study on Relationship between Polar Compounds and LF-NMR Properties in Fried Camellia Seed Oil

1State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, P R China

2College of Agriculture and Animal Husbandry, Qinghai University, Xining, P R China


Journal of Food and Nutrition Research. 2018, Vol. 6 No. 7, 433-438
DOI: 10.12691/jfnr-6-7-2
Copyright © 2018 Science and Education Publishing

Cite this paper:
Jinying Wang, Chaosheng Liu, Dale Sun. Study on Relationship between Polar Compounds and LF-NMR Properties in Fried Camellia Seed Oil. Journal of Food and Nutrition Research. 2018; 6(7):433-438. doi: 10.12691/jfnr-6-7-2.

Correspondence to: Jinying  Wang, State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, P R China. Email: wangjinying0128@126.com

Abstract

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.

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