刘其耸.电子自旋共振技术分析植物油氧化[J].中国油脂,2020,45(11):109~112.[LIU Qisong.Analysis of vegetable oil oxidation by electron spin resonance[J].China Oils and Fats,2020,45(11):109~112.]
电子自旋共振技术分析植物油氧化
Analysis of vegetable oil oxidation by electron spin resonance
  
DOI:10.12166/j.zgyz.1003-7969/2020.11.022
中文关键词:  电子自旋共振;氧化;自由基;植物油
英文关键词:ESR; oxidation; free radical; vegetable oil
基金项目:国家自然科学基金(31871840)
作者单位
刘其耸 烟台新时代健康产业有限公司,山东 烟台 264006 
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中文摘要:
      采用电子自旋共振(ESR)从微观角度分析了棕榈油、菜籽油、葵花籽油、亚麻籽油4种植物油在120、150、180 ℃加热氧化时的自由基变化,并对自由基信号强度与过氧化值的相关性进行了研究。结果表明:同一温度下加热0~36 h,自由基信号强度随着加热时间的延长而增加,表明氧化程度与自由基加合物的量成正相关;同时,自由基信号强度与过氧化值的相关性较强(P<0.05)。ESR方法可表征植物油的热氧化程度。
英文摘要:
      The electron spin resonance (ESR) was used to measure the changes of free radicals of four vegetable oils including palm oil, rapeseed oil, sunflower seed oil and flaxseed oil heated at 120, 150 ℃ and 180 ℃, respectively. The correlation between the signal intensity of free radical and peroxide value was studied. The results showed that signal intensities of free radical increased with the heating time prolonging from 0 h to 36 h at the same temperature, indicating that the oxidation degree was positively correlated with the amount of free radical adducts. At the same time, there was a strong correlation between the signal intensity of free radicals and peroxide value(P<0.05). The ESR method could be applied to evaluate the degree of thermal oxidation of vegetable oils.
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