Determination of the essential nutrient profile of flaxseed cooking oil

亚麻籽油以其高含量的α-亚麻酸和酚类化合物如木脂素而闻名。传统的亚麻籽油仅用于沙拉酱，由于其低烟点而不适合油炸食品。通过改进冷榨过滤工艺，获得了高烟点、高质量的亚麻籽油。然而，这种类型的亚麻籽食用油的essentialnutritional概况的表征仍然是有限的。UBC食品科学项目和位于里士满的亚麻籽油公司BG健康集团公司之间的合作目标是：如下：1）采用气相色谱-质谱联用（GC-MS）法测定亚麻籽油中脂肪酸组成; 2）采用高效液相色谱（HPLC）法测定亚麻籽油中木脂素的含量; 3）采用高效液相色谱法测定亚麻籽油中生育酚的含量。亚麻籽食用油和几种有代表性的植物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前处理方案，基于色谱的分析有望准确定量亚麻籽油中脂肪酸、木脂素和生育酚的含量。亚麻籽食用油和其他商业植物食用油之间的基本营养成分的差异也将进行比较。总之，本研究旨在通过开发一种标准化的基于色谱的方案来确定亚麻籽食用油的必需营养成分，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.