摘要
运用高效液相色谱(HPLC)法测定棕榈油热加工(180℃)过程中挥发性醛类羰基化合物含量与组成的变化。利用氢谱核磁(1H NMR)、电子自旋共振(ESR)和差示扫描量热仪(DSC)法分析棕榈油热加工(180℃)过程中的结构变化以及热氧化稳定性。结果表明:随着加热时间的延长,棕榈油中五种挥发性醛类羰基化合物总量随加热时间的延长呈先增多后减少的趋势;随着加热时间的延长, 1H NMR试验表明亚油酸含量明显减少, DSC试验表明棕榈油具有良好的氧化稳定性。
The high performance liquid chromatography(HPLC) method were used to determine the changes of five volatile aldehyde carbonyl compounds content and composition in the heat processing(180 ℃) of palm oil. The structural changes and thermal oxidation stability of palm oil during heat processing(180 ℃) were analyzed by hydrogen spectroscopy(1 H NMR) and differential scanning calorimetry(DSC). The results showed that the total amount of five kinds of volatile aldehydes increased with the increase of heating time. With the heating time prolonged, 1 H NMR experiments showed that linoleic acid content was significantly reduced. At the same time, DSC experiments showed that the palm oil had good oxidation stability.
作者
匡婷
姬彦羽
姚梦莹
云永欢
张伟敏
KUANG Ting;JI Yanyu;YAO Mengying;YUN Yonghuan;ZHANG Weimin(College of Food Science and Technology,Hainan University,Haikou 570228;Engineering Research Center of Utilization of Tropical Polysaccharide Resources,Ministry of Education,Haikou 570228)
出处
《食品工业》
CAS
北大核心
2019年第11期186-191,共6页
The Food Industry
基金
国家自然科学基金项目(31660495)
海南省自然科学基金项目(20153076,314378)
关键词
棕榈油
氧化稳定性
醛
差示扫
palm oil
oxidative stability
aldehydes
DSC
