Determination of the essential nutrient profile of flaxseed cooking oil

亚麻籽油是众所周知的高含量的a-亚麻酸和酚类化合物，如木脂素。传统的亚麻籽油只用于沙拉调料，不适合油炸食品，因为它的烟点低。通过改进冷榨/过滤系统的提取工艺，最近获得了高烟点的高品质亚麻籽油。然而，对这种类型的亚麻籽食用油的基本营养特征的描述仍然有限。UBC食品科学项目与位于BG Health Group Inc.里士满的一家亚麻籽油公司的合作目标如下：1)用气相色谱-质谱仪(GC-MS)测定亚麻油的脂肪酸组成；2)用高效液相色谱(HPLC)分析亚麻油中木脂素的含量；3)用高效液相色谱分析(HPLC)测定亚麻油中生育酚的含量。亚麻籽食用油和几种有代表性的蔬菜食用油将用于这些营养成分的研究。通过优化和标准化的样品制备方案，基于色谱的分析有望准确地定量亚麻籽食用油中的脂肪酸、木脂素和生育酚的含量。还将比较亚麻籽食用油和其他商业蔬菜食用油在必需营养成分方面的差异。总而言之，这项研究旨在通过开发一种基于色谱的标准化方案来确定亚麻籽食用油的基本营养成分，从而使加拿大的亚麻籽油制造业受益。

Flaxseed oil is well known for its high content of a-linolenic acid and phenolic compounds such as lignans.The conventional flaxseed oil is only used on salad dressings and unsuitable for frying foods due to its lowsmoke point. By improving the extraction techniques using a cold-pressing/filtering system, a high quality offlaxseed oil with a high smoke point is recently achieved. However, the characterization of the essentialnutrient profile of this type of flaxseed cooking oil is still limited. The objectives of this collaboration betweenUBC Food Science Program and a flaxseed oil company located in Richmond, BG Health Group Inc. are asfollows: 1) to determine the fatty acid composition of flaxseed oil using gas chromatography-massspectrometry (GC-MS); 2) to determine the content of lignan in flaxseed oil using high performance liquidchromatographic (HPLC) analysis, 3) to determine the content of tocopherol in flaxseed oil using HPLCanalysis. Flaxseed cooking oil and several representative vegetable cooking oils will be used for the study ofthese nutrient profiles. With an optimized and standardized sample preparation protocol,chromatographic-based analysis is expected to accurately quantify the contents of fatty acids, lignan, andtocopherol in flaxseed cooking oil. The difference in the essential nutrient profile between flaxseed cooking oiland other commercial vegetable cooking oils will be compared as well. In sum, this study is positioned tobenefit the flaxseed oil manufacture industry in Canada by developing a standardized chromatographic-basedprotocol to determine the essential nutrient profile of flaxseed cooking oil.