三糖醇和维生素E混合物的固体液体平衡
Sabrina S Andrade1, Ramon S B Ferreira1, Fabiane O Farias2
1Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil.
Food research international (Ottawa, Ont.)
|October 7, 2023
概括
研究维生素E ((±) -α-托科菲醇) 与三糖醇 (TAG) 的相态度,揭示了强烈的分子相互作用. 这种理解可以改善维生素E.
科学领域:
- 食品科学与技术 食品科学与技术
- 脂质化学 脂质化学
- 营养科学 营养科学
背景情况:
- 三糖醇 (TAG) 是油脂和脂肪的关键成分,决定了食品和药品的物理性质.
- 少数化合物如维生素E ((±) -α-托科菲罗尔) 可以与TAG相互作用,改变物理化学性质和营养功能.
- 了解这些相互作用对于优化食品配方,储存和消化至关重要.
研究的目的:
- 为了确定固体液体平衡 (SLE) 和TAG (三胺,三胺,三胺) 和 (±) -α-托科菲醇的二元混合物的相位图.
- 为了阐明由于TAG和 (±) -α-托科菲罗尔之间的相互作用而发生的物理化学变化.
- 评估固体溶液形成的潜力及其对食品系统的影响.
主要方法:
- 不同扫描热量计 (DSC)
- 显微镜的使用方法
- 在X射线衍射 (XRD) 中.
- 热力学建模 (Margules,UNIFAC,COSMO-SAC) 是一个主要的方法.
主要成果:
- 系统表现出类似单体的行为,TAG化温度在添加 (±) -α-托科菲罗尔后显著下降.
- 通过热力学建模 (偏差<2%) 证实了TAG和±-α-托科菲罗尔之间的高亲和力和吸引力.
- 通过显微镜和XRD观察到固体溶液形成的证据.
结论:
- 观察到的相互作用和潜在的固体溶液形成可以防止基于脂质的食品系统中的相分离.
- 这些发现表明,食品配方中 (±) -α-托科菲罗尔的稳定性有所改善,抗氧化功效可能有所提高.
- 这项研究为设计功能性食品和制药脂质系统提供了宝贵的见解.
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