在模拟胃消化条件下使用的油油中脱聚和氧化事件
Gloria Márquez-Ruiz1, María Victoria Ruiz-Méndez2, Francisca Holgado1
1Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
Foods (Basel, Switzerland)
|April 15, 2025
概括
油炸油在模拟的胃条件下经历了显著的脱聚合和结构变化. 这些发现突显了摄入油炸油中改性化合物的潜在健康影响.
科学领域:
- 食品化学 食品化学
- 营养科学 营养科学
- 分析化学 分析化学
背景情况:
- 油炸油在摄入后的化学变化仍然在很大程度上是未知的.
- 了解这些变化对于评估食油安全性至关重要.
研究的目的:
- 在模拟的胃条件下研究油炸油化合物的脱聚合和氧化.
- 量化在体外消化过程中使用的向日油中发生的化学转化.
主要方法:
- 在pH 1.2下体外消化使用的向日油.
- 使用染色学分析三糖醇 (TAG),氧化TAG单体 (oxTAGM),TAG二极体 (TAGD) 和高分子 (TAGO).
- 经过转化后通过气液色谱对环氧,氧和酸脂肪的量化.
主要成果:
- 在模拟的胃条件下观察到油化合物的显著脱聚合 (高达70%).
- 在消化后检测到高水平的未氧化TAG和氧脂肪酸甲基.
- 在胃消化过程中,炸油成分的结构发生了实质性的修改.
结论:
- 胃消化诱导了油中发现的化合物的显著化学变化.
- 新型化合物的形成需要进一步研究它们对健康的影响.
- 这项研究提供了关于油成分在消化系统中的命运的定量数据.
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