基于拉曼光谱分析配送食物中的脂质氧化

Study on Lipid Oxidation in Food Distribution Based on Raman Spectroscopy

针对以往长距离配送过程中食物易氧化变质等问题,对变质原因进行分析,采用改变pH值、运输温度、摇晃速度及时间方法解决长距离配送中油脂易氧化变质问题。本文采用间接碘量法测定不同pH值、配送温度、晃动速度以及运输时间下油脂的过氧化值。基于拉曼光谱分析藻油、棕榈仁油和橄榄油氧化过程。实验结果表明,当pH值达到10时,食物油脂的过氧化值仅为3 meq/kg。长距离配送温度超过40℃,摇晃速度3周/s,食物油脂的过氧化值超过10 meq/kg。食物油脂的过氧化值仅在4 d时达到最大15 meq/kg。食物油脂氧化过程中,拉曼峰强先升高再降低,说明食物油脂分子基团在一定程度上产生变化,发生变质,说明长距离配送食物应该在pH值较大、温度偏低、运输时间较短、减少摇晃等条件下进行,为防止食物变质提供可靠分析依据。

In order to investigate lipid oxidation in the long-distance distribution, the reasons for lipid oxidation were analyzed. The pH, transport temperature, shaking speed and time were detected. In this work, indirect iodine method was used to determine lipid oxidation at different pH values, distribution temperature, shaking speed and transportation time. The lipid oxidation process of alga oil, palm kernel oil and olive oil was analyzed based on Raman spectrum. The results showed that when the pH reached 10, the oxidation value of food lipid was only 3 meq/kg. The long-distance distribution temperature exceeded 40℃, the shaking speed was 3 circles/s, and the oxidation value of food fats exceeded 10 meq/kg. The oxidation value of food fats reached a maximum of 15 meq/kg after 4 days. In the process of lipid oxidation, the peak of Raman first increased and then decreased, indicating that the lipid molecular groups changed to a certain extent and deteriorated. It is stated that food should be distributed over long distances under the conditions of high pH, low temperature, short transportation time, and reduced shaking. This could provide a reliable analysis basis for preventing food deterioration.