反式脂肪酸生成机理的研究

Mechanism of Formation of Trans- Fatty Acids

反式脂肪酸的危害越来越被人们所熟知。反式脂肪酸的形成机理也各不相同。食品中的反式脂肪酸主要来自于反刍动物代谢过程中生成与食品加工过程中形成的反式结构的脂肪酸。反刍动物体内的反式脂肪酸是由氢化细菌-丁酸弧菌酶促氢化作用下形成。植物油氢化工艺中,在金属催化剂参与下产生反式异构体。在高温烹调条件下,发现反式脂肪酸含量不断增加,通过量子化学密度泛函理论推导(能量计算)与试验验证相结合,发现在150°或更高的温度下油酸发生异构化生成反式油酸。

The hazards of trans -fatty acids are well known by people increasingly. The formation mechanisms of trans - fatty acids are different in various food processes. Trans - fatty acid in food are produced by ruminant me- tabolism and food processing. The trans - fatty acids in the body of ruminant are formed under the action of hydrogen- ating bacteria - Butyrivibrio. The trans - fatty acids isomer during the hydrogenation process of vegetable oil is formed in line with the contribution of metal catalysts. On the condition of high temperature cooking, the level of trans - fatty acids could be found to increase through a combined theoretical derivation of quantum chemistry in Density Functional Theory （DFF）. With the experimental verification, some studies have found that the oleic acid can isomerize into trans -fatty oleic acid at 150 ℃ or a higher temperature.