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对体重增加方法的新见解,用于监测和评估脂质过氧化

Haniye Pashaei¹, Reza Farhoosh¹

¹Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad P.O. Box 917751163, Iran.

Foods (Basel, Switzerland)

|February 26, 2025

概括

这项研究研究了植物油过氧化,揭示了一些参数根据氧化开始对油进行排名,而其他参数,如基于重量的参数r_nw,更好地预测整体脂质氧化物形成和聚合趋势.

科学领域:

食品化学食品化学
氧化动力学氧化动力学
脂质过氧化脂质过氧化

背景情况:

植物油容易过氧化,这种过程会影响其质量和安全性.
了解油过氧化的动力学对于食品保存和产品开发至关重要.
不同的植物油表现出不同的化学成分,影响其氧化稳定性.

研究的目的:

在植物油过氧化过程中同时研究过氧化值和体重增加的动力学.
计算和比较卡诺拉,玉米和花生油的启动和传播氧化性参数.
分析基于重量的参数对油的氧化稳定性排名的影响.

主要方法:

在过氧化过程中同时对过氧化物值和体重增加进行动态分析.
计算初始氧化性 (O_i) 和传播速率 (r_n) 的参数.
确定基于重量的参数 (O_iw和r_nw) 以进行比较分析.

主要成果:

开始氧化率 (O_i) 排名卡诺拉油,玉米油和花生油分别为412,160和36.1.
基于重量的O_iw参数反映了O_i排名:甘露油 (103,000%),玉米 (51,000%) 和花生 (8000%).
然而,r_nw参数显示了相反的趋势:焦油 (0.0680小时-1),玉米 (0.1198小时-1),花生 (0.1875小时-1).

结论:

参数r_n反映了一般的脂质氧化物形成和分解.
基于重量的参数r_nw提供了更准确的油脂氧化物形成和聚合的趋势的表示.
不同的动力参数为植物油的氧化稳定性提供了不同的见解.

关键词:

运动学的动力学.脂质氧化物和脂质氧化物过氧化的过氧化.过氧化物价值过氧化物价值体重增加体重增加

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