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
Analysis of the dynamic decomposition of unsaturated fatty acids and tocopherols in commercial oils during deep frying
发布时间：2021-07-27 点击次数：
影响因子：1.248
DOI码：10.1080/00032719.2019.1590378
发表刊物：Analytical Letters
关键字：Commercial edible oil, decomposition, dynamic index, polyunsaturated fatty acids (PUFAs), principal component analysis (PCA), total tocopherol (TToc), total unsaturated fatty acids (TUFAs)
摘要：The decomposition of unsaturated fatty acids and tocopherols in 10 commercial edible oils during deep frying was investigated. The dominant tocopherol in oils rich in polyunsaturated fatty acids (PUFAs) was γ-tocopherol, except for natural perilla oil (δ-tocopherol dominant), and the main tocopherol in oleic acid-rich oils was α-tocopherol. The PUFA-rich oils had higher tocopherol contents than the oleic acid-rich oils. Both the reduction rate of total unsaturated fatty acid (TUFA) and total tocopherol (TToc) were linear with frying time (t). The decomposition rate of TToc is faster than that of TUFA since the slope values obtained from fitting equations (Y = k t) kTToc (1.520–14.483) were obviously larger than for kTUFA (0.155–0.270). By establishing a dynamic decomposition index, unsaturated fatty acids and tocopherol in oils showed dynamic decomposition over multiple frying cycles. The obtained results showed that decomposition characteristics of oils are related to their fatty acid compositions.
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：2021072702
卷号：52
期号：12
页面范围：1991-2005
ISSN号：0003-2719
是否译文：否
发表时间：2019-03-21
