个人信息
教师姓名：王硕
教师英文名称：Shuo Wang
教师拼音名称：Wang Shuo
出生日期：1990-07-19
电子邮箱：
入职时间：2020-04-08
所在单位：食品科学与工程学院
职务：食品科学与工程学院科研办公室副主任
学历：博士研究生毕业
办公地点：笃行楼S521
性别：男
学位：博士学位
职称：中级
在职信息：在岗
毕业院校：日本秋田县立大学
硕士生导师
-
所属院系： 食品科学与工程学院
其他联系方式
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论文成果
Decomposition of tocopherols homologues and their effects on the decomposition of unsaturated fatty acids in 10 commercial oils during deep frying.
发布时间：2021-07-27 点击次数：
影响因子：1.248
DOI码：10.1080/00032719.2020.1727493
发表刊物：Analytical Letters
关键字：Commercial edible oil, decomposition, tocopherol homolog, unsaturated fatty acid
摘要：The decomposition of tocopherol homologs and their influences upon the decomposition of unsaturated fatty acids were explored by studying the reduction in tocopherol homologs and fatty acid contents in 10 commercial edible oils during deep frying at 180 °C. The results showed that the decomposition of total tocopherols was faster than for the total unsaturated fatty acid (TUFA). With the decomposition of TUFA, the decomposition rates of tocopherol homologs were in the order γ-tocopherol > α-tocopherol > δ-tocopherol in 10 oils, regardless of the initial content and composition of tocopherol and fatty acids. It was also found that higher oil unsaturation led to slower tocopherol decomposition during frying, with more tocopherol remaining after the procedure. The result of multiple regression analysis (ΔTUFAt = 0.049 Δαt + 0.044 Δγt + 0.052 Δδt + 0.733) revealed that the effects of tocopherol homologs on the decomposition of unsaturated fatty acid in 10 oils during frying were in the same order, that is, γ-tocopherol > α-tocopherol > δ-tocopherol.
合写作者：王硕
第一作者：Xiaofang Liu
论文类型：SCI
通讯作者：Han Zhang
论文编号：2021072704
卷号：53
期号：12
页面范围：1982-1991
ISSN号：0003-2719
是否译文：否
发表时间：2020-02-17
