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在加热过程中在三糖醇标准中形成环氧脂肪酸的形成

Kazuya Nishimura¹, Xiannan Huang¹, Aya Yoshinaga-Kiriake^2,3

¹Department of Food Science and Technology, Tokyo University of Marine Science and Technology.

Journal of oleo science

|May 1, 2024

概括

热油如三素 (OOO) 和三素 (LLL) 形成环氧脂肪酸,在OOO中形成的含量更高. 抗氧化剂,如α-托科菲罗尔,可以减少这种形成.

科学领域:

食品化学食品化学
脂质氧化作用脂质氧化作用
有机化学有机化学

背景情况:

加热食用油可以导致潜在有害化合物的形成.
环氧脂肪酸是不和脂肪酸在热处理过程中形成的氧化产物.
了解形成途径和影响环氧脂肪酸生产的因素对于食品安全和质量至关重要.

研究的目的:

为了研究在热应力下在三素 (OOO) 和三素 (LLL) 中形成环氧脂肪酸.
量化加热时间和油类型对环氧脂肪酸含量的影响.
评价抗氧化剂,特别是α-托科菲罗尔对抑制环氧脂肪酸形成的影响.

主要方法:

三素 (OOO) 和三素 (LLL) 进行了受控加热实验.
分析了环氧脂肪酸 (环氧八甲酸和环氧八甲酸) 的形成.
为了评估抗氧化作用,进行了带有或没有添加α-托科菲罗尔的实验.

主要成果:

在加热的OOO和LLL中检测到环氧脂肪酸,具体类型与每个油的脂肪酸成分相对应.
环氧脂肪酸含量随着加热时间的延长而增加.
超环氧脂肪酸的形成量大于cis异构体,OOO与LLL相比显示出更高的环氧脂肪酸形成.
存在α-托科菲罗尔显著抑制了环氧脂肪酸的形成.

结论:

对OO和LLL等不和甘油三酸的热处理产生了环氧脂肪酸.
加热时间,油成分 (不和度) 和抗氧化剂的存在影响了环氧脂肪酸形成的程度.
抗氧化剂,如α-托科法醇,有效地减轻了油加热过程中这些化合物的形成.

关键词:

环氧脂肪酸是一种脂肪酸.气相色谱是一种气相色谱.氧化过程中的氧化.三甲基甘油三甲基甘油三甲基甘油

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