姜相宇.基于1 H NMR分析不同储存条件下大豆油的氧化稳定性[J].中国油脂,2020,45(11):99~103.[JIANG Xiangyu.Analysis of oxidation stability of soybean oil stored under different conditions based on 1H NMR[J].China Oils and Fats,2020,45(11):99~103.]
基于1 H NMR分析不同储存条件下大豆油的氧化稳定性
Analysis of oxidation stability of soybean oil stored under different conditions based on 1H NMR
  
DOI:10.12166/j.zgyz.1003-7969/2020.11.020
中文关键词:  1H NMR;大豆油;包装材料;抗氧化剂;氧化稳定性
英文关键词:1H NMR; soybean oil; packaging material; antioxidant; oxidation stability
基金项目:北京市科技计划
作者单位
姜相宇 .国贸食品科技(北京)有限公司,北京 102209 
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中文摘要:
      为探讨大豆油在不同包装材料以及有无抗氧化剂条件下的氧化稳定性,基于1H NMR分别对大豆油自动氧化过程中的一级氧化产物和二级氧化产物峰信号进行量化分析。以墨绿磨砂瓶、白色磨砂瓶、透明玻璃瓶包装的大豆油以及透明玻璃瓶包装的含TBHQ的大豆油作为试验对象,将4组油样置于充足日光灯光照的40 ℃烘箱中进行恒温氧化,定期取样进行1H NMR分析。结果表明:采用1H NMR可有效鉴别出大豆油中5种氧化产物,分别为一级氧化产物Z,E型和E,E型共轭烯烃类氢过氧化物,以及二级氧化产物正构醛、E,E-共轭二烯醛和E-共轭烯醛;利用1H NMR可有效监控氧化产物含量,经单因素ANOVA统计分析,抗氧化剂TBHQ(0.05 g/kg)对大豆油储存初期(70 d内)的一级氧化过程有显著的延缓作用(p<0.05),墨绿磨砂瓶包装(避光)对大豆油的二级氧化过程有显著的延缓作用(p<0.05)。
英文摘要:
      In order to investigate the oxidation stability of soybean oil stored under different packaging materials and the presence or absence of antioxidants, the peak signals of the primary oxidation products and secondary oxidation products in auto-oxidation process of soybean oil were quantitatively analyzed based on 1H NMR method. Soybean oils packaged in dark green frosted bottle, white frosted bottle, transparent glass bottle, and soybean oil containing THBQ packaged in transparent glass bottle were used as experimental objects, and they were placed in a 40 ℃ oven with sufficient fluorescent light to perform constant temperature oxidation, and sampling analysis was performed regularly. The results showed that 1H NMR method could effectively identify five kinds of oxidation products in soybean oil, which were the primary oxidation products of Z, E type and E, E type conjugated olefin hydroperoxide, and the secondary oxidation products of N-aldehyde, E, E-conjugated dienal and E-conjugated alkenal; 1H NMR method could effectively monitor the content of oxidation products. After single-factor ANOVA statistical analysis, the antioxidant TBHQ (0.05 g/kg) had a significant delay effect on the primary oxidation process of soybean oil in the early stage (within 70 d)(p<0.05), and the dark green frosted bottle packaging (protected from light) had a significant delay effect on the secondary oxidation process of soybean oil(p<0.05).
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