Table 3.

Distribution of polar components in camellia seed oil during heating

Heating time (h)	Absolute content (%)*
	TGO	TGD	ox-TGM	DAG	FFA
0	0.25±0.03f	0.83±0.06f	0.96±0.08f	2.20±0.16c	0.17±0.03b
2	0.72±0.10e	1.83±0.14e	2.03±0.18e	3.02±0.24ab	0.24±0.05ab
4	1.42±0.13d	3.07±0.29d	3.36±0.35d	3.43±0.32a	0.27±0.06a
6	2.32±0.19c	4.60±0.36c	4.93±0.40c	2.31±0.34c	0.25±0.06ab
8	3.72±0.21b	6.67±0.35b	6.86±0.40b	2.55±0.32bc	0.23±0.06ab
10	5.33±0.22a	8.69±0.33a	8.63±0.36a	2.32±0.26c	0.16±0.04b

^*All data are absolute contents in CSO (w/w), and are expressed as mean±standard deviation of triplicate determinations; values in the same column bearing different letters are significantly different (P<0.05). For abbreviation see Table 2