| 李鹏娟
LEEWanjun
TANChinping 李颖
汪勇.水溶性抗氧化剂迷迭香酸在大豆油中溶解特性研究[J].中国油脂,2020,45(5):36~41.[LI Pengjuan
LEE Wanjun
TAN Chinping
LI Ying
WANG Yong.Soluble property of water-soluble antioxidant rosmarinic acid in soybean oil[J].China Oils and Fats,2020,45(5):36~41.] |
| 水溶性抗氧化剂迷迭香酸在大豆油中溶解特性研究 |
| Soluble property of water-soluble antioxidant rosmarinic acid in soybean oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.008 |
| 中文关键词: 迷迭香酸 油脂氧化 溶解度模型 热力学特性 |
| 英文关键词:rosmarinic acid lipid oxidation solubility model thermodynamic property |
| 基金项目:国家重点研发计划项目（2017YFD0400202）；国家自然科学基金项目（31701633）； 广东省“扬帆计划”引进创新创业团队项目（2016YT03H132） |
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| 中文摘要: |
| 水溶性抗氧化剂迷迭香酸在油脂煎炸过程中具有优良的抗氧化效果，但其在油脂中的溶解特性却鲜有研究。研究了20、25、30、35、40、45 ℃下，迷迭香酸在大豆油中的溶解度，利用Apelblat模型和阿伦尼乌斯方程对其溶解过程进行拟合，并分析其溶解过程中的热力学特性。结果表明：在测定的温度范围内，温度越高迷迭香酸的溶解度越高。通过Apelblat模型和阿伦尼乌斯方程计算得到的溶解度理论值与实验得到的实际值具有良好的一致性。基于此对其热力学特性进行分析发现，在测定的温度范围内，迷迭香酸在大豆油中的溶解是非自发吸热且熵值增加的过程。该溶解特性研究为迷迭香酸乃至其他水溶性抗氧化剂在油脂抗氧化应用方面奠定了理论基础。 |
| 英文摘要: |
| Rosmarinic acid as a water-soluble antioxidant has been proved its desirable antioxidant activity in frying oils. However, its solubility in oils has been rarely studied. The solubility of rosmarinic acid in soybean oil was measured at 20, 25, 30, 35, 40, 45 ℃. Apelblat model and Arrhenius equation were used to fit the dissolution and the thermodynamic property was analyzed. The results showed that the solubility of rosmarinic acid in soybean oil increased with the increase of temperature. The theoretical values of solubility calculated by Apelblat model and Arrhenius equation were in good agreement with the actual value obtained by experiments. The thermodynamic property based on the solubility modelling data at the range of the measured temperature indicated that the dissolution of rosmarinic acid in soybean oils was a non-spontaneous and endothermic process with an increased entropy. The solubility study pave the way to the application of water-soluble antioxidant, like rosmarinic acid, in oils against lipid oxidation. |
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