The interfacial tension is one of the most important fundamental properties and presents crucial impacts throughout vegetable oil production, application and digestion. In this study, composition of vegetable oil including tocopherols, phytosterols, phenolic compounds, phospholipids, fatty acid composition and other constituents were determined. Furthermore, interfacial tension and its relationship with vegetable oil compositions were analyzed. Distribution and profile of composition of vegetable oil were remarkably different. The interfacial tension results showed physical refined vegetable oil exhibited an obviously lower interfacial tension than chemical refined oil attributed to abundant minor compositions. Moreover, the correlation analysis results indicated that phenolic compounds demonstrated the greatest influence on interfacial tension of vegetable oil against water with r = − 0.671, p = 0.009, followed by free fatty acid value, linoleic acid of triglyceride and phospholipids with r = − 0.639, 0.626, − 0.576 and p = 0.014, 0.017 and 0.031, respectively. No significant correlation was found between interfacial tension and other minor compositions. These results contribute to regulating lipid metabolism and evaluating oil quality more scientifically.

中文翻译：

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不同植物油的组成和油水界面张力研究

界面张力是最重要的基本特性之一，在整个植物油的生产，应用和消化过程中都具有至关重要的影响。在这项研究中，确定了植物油的组成，包括生育酚，植物甾醇，酚类化合物，磷脂，脂肪酸组成和其他成分。此外，分析了界面张力及其与植物油成分的关系。植物油的组成和分布有明显不同。界面张力结果表明，物理精制植物油比化学精制油具有明显更低的界面张力，这归因于少量的成分。此外，r  = − 0.671，p  = 0.009，然后是游离脂肪酸值，甘油三酸酯的亚油酸和磷脂，r  = − 0.639、0.626，− 0.576和p  = 0.014、0.017和0.031。在界面张力和其他微量成分之间未发现显着相关性。这些结果有助于调节脂质代谢和更科学地评估油质。