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Updated: Jul 15, 2025

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密度函数理论研究油酸热氧化成挥发性化合物的密度函数理论研究
Lin Xiao1,2, Shang Wang3, Yi Wang3
1School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Food chemistry: X
|October 2, 2023
概括
油酸氧化产生了关键的食物风味化合物. 密度函数理论揭示了过氧化基机制是热氧化的主要途径,其次是过氧化和基机制.
科学领域:
- 食品化学 食品化学
- 物理化学 物理化学
- 计算化学的计算化学
背景情况:
- 油酸氧化是有助于食品风味的挥发性化合物的重要来源.
- 了解氧化机制对于控制风味的发展和防止异味至关重要.
研究的目的:
- 为了识别在油酸氧化过程中产生的挥发性化合物.
- 用计算方法阐明底层的氧化机制.
主要方法:
- 通过热溶解冷捕捉和气色谱-质谱法 (GC-MS) 进行挥发性分析.
- 密度函数理论 (DFT) 计算来分析反应路径和中间体.
主要成果:
- 确定了43种挥发性化合物,包括化物,,醇, furan,酸,和.
- 绘制了30种不同的反应途径:过氧化物 (ROOH),基 (RO•) 和过氧化基 (ROO•).
- 确定反应优先级:过氧基机制 > 过氧基机制 > 基机制.
结论:
- 分支化学反应在油酸氧化途径中是关键的.
- 过氧基机制主导了油酸的热氧化过程.
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