脂结构对模拟系统中挥发性有机化合物生成的影响
Xueli Chen1, Cong Li1, Jinsong Zhao1
1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, China.
Food research international (Ottawa, Ont.)
|November 30, 2024
概括
酸脂的氧化,如酸丁胆 (PC) 和酸丁乙醇胺 (PE) 产生化物和. 多不和脂肪酸更容易氧化,PC (16:0-18:2) 呈现出最高的挥发性有机化合物生成率.
科学领域:
- 利皮多米克 (Lipidomics) 是一种消化剂.
- 氧化化学 有氧化化学
- 分析化学 分析化学
背景情况:
- 脂 (PLs),包括脂胆 (PC) 和脂乙醇胺 (PE),是重要的生物分子.
- 了解它们的氧化产品对于食品科学,营养和健康至关重要.
- 脂肪酸成分和头组显著影响了PL的氧化稳定性.
研究的目的:
- 用气色谱-质谱法 (GC-MS) 比较PC和PE的氧化产物.
- 为了研究脂肪酸变异和头组如何影响氧化过程中挥发性有机化合物 (VOC) 的产生.
- 检查氧化温度和时间对VOC产生的影响.
主要方法:
- 使用GC-MS.使用PE (16:0-18:2),PC (16:0-18:2) 和PC (16:0-18:1) 的氧化产物的分析.
- 识别和量化产生的挥发性有机化合物 (VOCs).
- 热重力测量分析以评估氧化过程中的质量损失.
主要成果:
- 在三种脂中确定了42种挥发性有机化合物,主要是化物和化物.
- 随着氧化温度和时间的增加,VOC含量增加,在175°C达到60分钟的峰值.
- PC (16:0-18:2) 产生了最高的VOC总量,并表现出最大的质量损失,表明对氧化敏感性更高.
结论:
- 多不和脂肪酸更容易受到氧化和降解.
- 与PE相比,PC中的胆头组可能导致氧化稳定性较低.
- 氧化条件 (温度,时间) 显著影响产生的VOC的类型和数量.
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