High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating-Reference-Cited by-同舟云学术

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High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating

Published:2016-11 Issue:11 Volume:17 Page:882-891
ISSN:1673-1581
Container-title:Journal of Zhejiang University-SCIENCE B
language:en
Short-container-title:J. Zhejiang Univ. Sci. B

Author:

Feng Hong-xia,Sam Rokayya,Jiang Lian-zhou,Li Yang,Cao Wen-ming

Funder

National Natural Science Foundation of China

Northeast Agricultural University Innovation Foundation for Postgraduate of Heilongjiang Province

National High-Tech R & D Program (863) of China

Publisher

Zhejiang University Press

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Veterinary,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

http://link.springer.com/content/pdf/10.1631/jzus.B1600173.pdf

Reference32 articles.

1. Arroyo, R., Cuesta, C., Garrido-Polonio, C., et al., 1992. Highperformance size-exclusion chromatographic studies on polar components formed in sunflower oil used for frying. J. Am. Oil Chem. Soc., 69(6):557–563. http://dx.doi.org/10.1007/BF02636108

2. Barrera-Arellano, D., Ruiz-Méndez, V., Velasco, J., et al., 2002. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content. J. Sci. Food Agric., 82(14):1696–1702. http://dx.doi.org/10.1002/jsfa.1245

3. Caldwell, J.D., Cooke, B.S., Greer, M.K., 2011. High performance liquid chromatography-size exclusion chromatography for rapid analysis of total polar compounds in used frying oils. J. Am. Oil Chem. Soc., 88(11):1669–1674. http://dx.doi.org/10.1007/s11746-011-1845-5

4. Cao, W.M., Zhang, K.Y., Xue, B., et al., 2013. Determination of oxidized triacylglycerol polymers by preparative flash chromatography and high-performance size-exclusion chromatography. Asian J. Chem., 25(16):9189–9194. http://dx.doi.org/10.14233/ajchem.2013.15139

5. Caponio, F., Gomes, T., Pasqualone, A., et al., 2007. Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits. Food Chem., 102(1):232–236. http://dx.doi.org/10.1016/j.foodchem.2006.04.047

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