A study of the minor components of fats and oils - analytical approaches to elucidate changes due to processing and agriculture

我的NSERC研究计划的总体目标是阐明由于农业实践、石油提取和精炼、食品加工或环境过程而导致的选定油脂中次要成分的变化。有一种趋势是改变天然脂类，以改变官能团，从而为丰富的油脂来源找到新的应用。这发生在农作物和家畜身上，因为育种和农业实践被用来传递令人满意的特征。随后的加工可能会故意改变脂肪分布(例如，通过加氢)，或者作为石油提取和精炼的副产品这样做。采收前和收获后的过程改变了总的脂类分布，不可避免地影响到微小的脂类成分，这可能是生物学上或功能上重要的。由于食品脂构成了有价值的全球产业的基础，人们对这些大宗商品的大宗构成已经有了很多了解。相比之下，目前关于脂类微量成分的知识并不总是与现代分析化学的可达到的极限相匹配。

The overall objective of my NSERC research program is to elucidate changes in the profiles of the minor components of selected oils and fats that occur as a result of agricultural practices, oil extraction and refining, food processing or environmental processes. There is a trend to alter natural lipid profiles in order to modify functionality and hence find new applications for abundant sources of oils and fats. This occurs in crops and livestock as a result of breeding and agricultural practices used to impart desirable traits. Subsequent processing may either deliberately alter lipid profiles (e.g. by hydrogenation) or do so as a by-product of oil extraction and refining. Pre- and post-harvest processes that alter overall lipid profiles inevitably affect minor lipid components, which may be biologically or functionally significant. Since food lipids form the basis of valuable global industries, much has been learned about the bulk composition of these commodities. In contrast, present knowledge of the trace components of lipids does not always match the achievable limits of modern analytical chemistry.