摘要
针对游离脂肪酸(FFA)对裂殖弧菌DHA油脂的氧化稳定性进行了研究。通过向纯化后的DHA油脂中加入短、中、长3种不同碳链的FFA,采用Schaal烘箱法加速氧化,以过氧化值POV(一级氧化指标)和硫代巴比妥酸反应物TBRAS(二级氧化指标)表征油脂氧化情况。结果表明:加入FFA后DHA油脂的氧化稳定性降低,由此得出游离脂肪酸对DHA油脂氧化有促进作用;经加入烷烃作对照,初步证实了FFA的促氧化作用与其羧基有关。
The effect of free fatty acid（FFA） on the oxidative stability of DHA oil produced by Schizochytrium sp. Was studied. The oxidation of purified DHA oils added with three kinds of FFA were monitored by measuring peroxide value （POV, index of primary oxidation products） and thiobarbituric acid reactive substances（TBARS, index of secondary oxidation products） under Sehaal oven test condition. Results showed that the oxidative stability of purified DHA oils was decreased by adding FFA. With the control of alkane, the pro - oxidant effect of FFA due to its carboxyl groups was initially confirmed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第11期30-33,共4页
Food and Fermentation Industries
基金
国家自然科学基金重点项目(No.20936002)
国家重点基础研究发展计划(973计划)(Nos.2007CB707805
2009CB724700)
江苏省六大人才高峰项目(2008)
江苏省高校科研成果产业化推进项目(2009)
