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| Contents and components of vitamin E in different edible vegetable oils |
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| DOI： |
| KeyWord:edible vegetable oil vitamin E tocopherol tocotrienol |
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| Abstract: |
| The determination of contents and components of vitamin E in 138 edible vegetable oil samples from 9 varieties was conducted in order to analyze and study the distribution of components and contents of vitamin E in different edible vegetable oils. The results showed that the contents ranges of vitamin E in 101 first-grade vegetable oils of 9 varieties were 5.9-1 246.6 mg/kg，with the average value of 652.4 mg/kg. The average content of vitamin E in soybean oil was the highest，followed by cottonseed oil，corn oil，sunflower seed oil，rapeseed oil，rice bran oil，peanut oil，sesame oil and oil-tea camellia seed oil. Additionally，a significant difference in the components of vitamin E occurred in different oil samples. Rice bran oil contained eight kinds of vitamin E and the average content of tocotrienols accounted for 44.2% of the average content of vitamin E. Corn oil contained three types of tocopherols and two types of tocotrienols. Cottonseed oil contained three types of tocopherols and one type of tocotrienol. However，the average content of tocotrienol in these two varieties of vegetable oils accounted for 5.8% and 2.8% of the average content of vitamin E，respectively. Soybean oil，rapeseed oil，sunflower seed oil and peanut oil contained α-，γ-and δ-tocopherol. Oil-tea camellia seed oil contained α-and γ-tocopherol and sesame oil only contained γ-tocopherol. All of these varieties of vegetable oils contained α-and γ-tocopherol except sesame oil. Meanwhile，sunflower seed oil had the highest content of α-tocopherol and soybean oil had the highest content of γ-tocopherol. The contents of vitamin E in the same variety of vegetable oil of different grades appeared differences. The content of vitamin E decreased with the refining degree of vegetable oil. However，the contents of vitamin E in some second-grade rapeseed oil samples were lower than those in first-grade rapeseed oil. This phenomenon was related to the source of the collected oil samples. The vitamin E content in different varieties and different grades of edible vegetable oils showed obvious differences due to the different kinds of oilseeds and the different refining processes of oils. |
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