| In order to investigate the changes of the quality of Xanthoceras sorbifolia Bunge. oil under high temperature heating conditions, Xanthoceras sorbifolia Bunge. oil was heated at 140, 160, 180, 200℃ and 220℃ for 5, 10, 15 min and 20 min, respectively，and the content changes of fatty acids and tocopherols in Xanthoceras sorbifolia Bunge. oil under different heating conditions were detected by GC-MS and HPLC, respectively. The results showed that the relative content of oleic acid in Xanthoceras sorbifolia Bunge. oil increased with the increase of heating temperature and the prolonging of heating time. When heated at 220℃ for 5 min, the relative content of oleic acid increased from 21.31% (without heating) to 26.78%, with an increase of 25.67%. The relative content of linoleic acid increased to different degrees with the increase of heating temperature. The relative content of neuronic acid decreased with the increase of heating temperature, and when heated at 140-220℃ for 5-20 min decreased by 1.62%-66.13% compared with that without heating. The relative contents of linoleic acid and neuronic acid fluctuated with the prolonging of heating time, without regularity. High temperature for long time heating could result in the loss of α- tocopherol and (β+γ)-tocopherol in Xanthoceras sorbifolia Bunge. oil, but δ-tocopherol content increased with prolonging of heating time.The final conclusion is that to fully absorb the neuronic acid from Xanthoceras sorbifolia Bunge. oil, the cooking conditions should be controlled at 140℃ for 5 min or less or without heating. |
