加热条件下大豆油中TBHQ的挥发、转化规律及其对大豆油品质的影响

Volatilization and Transformation Rules of TBHQ and Its Effect on the Quality of Soybean Oil under Heating Condition

以大豆油为加热介质,采用烘箱法研究不同加热温度条件下叔丁基对苯二酚(tertiary butylhydroquinone,TBHQ)的损耗规律、损耗途径及对大豆油品质的影响,并对其在加热条件下的挥发和转化产物进行了详尽的研究。结果表明:较低加热温度条件下TBHQ的抗氧效果较好,高温条件下其抗氧化性能明显减弱;TBHQ的损耗随着加热温度的升高而增加;高温加热条件下大豆油中的TBHQ主要以挥发形式损耗,同时会有少量TBHQ转化为叔丁基对苯二醌(2-tert-butyl-1,4-benzoquinone,TQ)和其他物质,其中,主要转化产物是TQ;另外,挥发物中伴随有少量的TQ等转化产物和分解产物。

The volatilization and transformation patterns and loss pathways of tertiary butylhydroquinone(TBHQ) in soybean oil and its effect on the quality of soybean oil were studied by oven heating method. In addition,its volatilization and transformation products in soybean oil were studied in details at high temperature. The results showed that at low temperature,TBHQ had better antioxidant properties,while its antioxidant potency was significantly weakened at high temperature. As the heating temperature rose,TBHQ loss significantly increased. Volatilization was the major pathway for TBHQ loss in the soybean oil at high temperatures; meanwhile a small portion of TBHQ was transformed to 2-tertbutyl-1,4-benzoquinone(TQ) and other substances,and the major transformation product of TBHQ was TQ; Moreover,the volatilization products contained a small amount of transformation products such as TQ and decomposition products.