Influence of heating and long-period storage on content of short chain fatty acids in vegetable oil by saponification-freezing-extraction method
  
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KeyWord:short chain fatty acid  quality evaluation on vegetable oil  gas chromatography  heating  long-period storage
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LI Mengjiao, LIU Di, MA Haiyan, GAO Jinglin, HAN Rui, WANG Siqi, L Tao, JIANG Ye  
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Abstract:
      In order to study the influence of heating and long-period storage on the content of short chain fatty acids in vegetable oils, the interferents in oils such as senior fatty acids were removed by saponification-freezing-extraction method, and the content of short chain fatty acids in vegetable oils which were heated or long-period stored were analyzed by gas chromatography (GC-FID).The results showed that there were three kinds of short chain fatty acids detected in heated and long-period storage vegetable oils, including hexanoic acid, heptanoic acid and octanoic acid, but they were not detected in normal vegetable oil. With heating temperature rising and storage time prolonging, the content of short chain fatty acids increased, so the existance of short chain fatty acids could be used to characterize oxidation deterioration of vegetable oil. In addition, these short chain fatty acids could not be removed by repetitive heating and water washing, so they were expected to be used as the auxiliary index of quality evaluation on vegetable oil.
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