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大豆油不同氧化模式下的氧化三酰甘油变化的研究

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摘要 ox-TG是三酰甘油氧化形成的至少含一个氧合基团(oxygenated function)的三酰甘油单体,是油脂氧化初期的主要产物。对大豆油在室温、Schaal氧化和煎炸高温等不同氧化模式条件下的oxTG及其聚合物采用HPSEC方法检测,并与PV等传统指标的比较研究。结果表明:不同氧化模式下ox-TG的变化呈现不同的规律,Y=0.079X+1.406(R2=0.991,n=13),Y是诱导期ox-TG浓度,X是诱导期内时间。室温储藏条件下的大豆油氧化,ox-TG可以准确表征诱导期氧化程度,TGP的快速增长伴随内源性VE的耗尽,可作为室温自动氧化诱导期结束的标志。65℃Schaal氧化中ox-TG未呈现明显的诱导期,180℃高温氧化中ox-TG先增后平。ox-TG在反映氧化程度方面,与PV相比更具优势。
作者 孙禧华 王鑫 曹文明 金青哲
机构地区 江南大学食品学院 上海市粮食科学研究所
出处 《农业机械》 2013年第18期38-41,共4页 Farm Machinery
基金 国家十二五科技支撑项目(2012BAK08B03)
关键词 大豆油 氧化 氧化三酰甘油 变化
分类号 TS221 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献32

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农业机械
2013年 第18期

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