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

Jinying Wang^{1, 2,} , Chaosheng Liu² and Dale Sun²

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

Cite this paper:
Jinying Wang, Chaosheng Liu and 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

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.

Keywords:
fried camellia seed oil LF-NMR polar compounds

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