完整的甘油三植物油的过氧化和抗氧化保护的绝对动力学
Yafang Guo1, Albert Pina1, Simone Gabbanini2
1University of Bologna, Department of Chemistry "G. Ciamician", Via P. Gobetti 85, 40129 Bologna, Italy.
Food chemistry
|May 7, 2024
概括
这项研究研究了甘油油的过氧化动力学,发现与分离脂肪酸相比存在显著差异. 结合会影响抗氧化剂的有效性,一些甲基醇具有增强的保护作用.
科学领域:
- 脂质化学 脂质化学
- 氧化动力学 氧化动力学
- 食品科学 食品科学 食品科学
背景情况:
- 三甘油油容易过氧化,影响其质量和稳定性.
- 了解过氧化动力学对于预测油的保质期和开发有效的抗氧化剂至关重要.
- 脂肪酸成分显著影响脂质氧化率.
研究的目的:
- 为了确定各种基于甘油的油的绝对过氧化动力学.
- 为了比较油的过氧化行为与分离的脂肪酸.
- 研究键和特定抗氧化剂在油脂保护中的作用.
主要方法:
- 监测氧气吸收以测量过氧化率.
- 气色谱-质谱 (GC-MS) 用于脂肪酸残留分析.
- 里埃变换红外光谱 (FT-IR) 用于评估键的基本性.
主要成果:
- 各种油的传播常数 (kp) 差异很大,葡萄和油的价值较高.
- 建立了一个与基和双基甲基基团的氧化性相关的经验方程.
- 油的过氧化动力学与分离的脂肪酸明显不同.
- 量化了结合 (βH2值),解释了一般的抗氧化剂保护.
- catechol抗氧化剂 (quercetin,咖啡酸乙烯) 的有效性比预测高出2-4倍.
结论:
- 三糖油的过氧化动力学与分离的脂肪酸不同.
- 结合对油的稳定性和抗氧化活性起着重要作用.
- 特定的化合物,如甲基醇,可能采用超出简单的H结合的机制来保护抗氧化剂.
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