| 窦伟国，姚双燕，汤桂云，张沁强，刘伟，陈竞男.大豆甾醇酯的物理性质及其对鱼油氧化稳定性的影响[J].中国油脂,2024,49(11):.[DOU Weiguo, YAO Shuangyan, TANG Guiyun,
ZHANG Qinqiang, LIU Wei, CHEN Jingnan.Physical properties of soybean sterol esters and their effect on the oxidation stability of fish oil[J].China Oils and Fats,2024,49(11):.] |
| 大豆甾醇酯的物理性质及其对鱼油氧化稳定性的影响 |
| Physical properties of soybean sterol esters and their effect on the oxidation stability of fish oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230085 |
| 中文关键词: 大豆甾醇 大豆甾醇酯 物理性质 抗氧化 鱼油 |
| 英文关键词:soybean sterol soybean sterol esters physical property antioxidation fish oil |
| 基金项目:国家自然科学基金项目(31801501) |
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| 中文摘要: |
| 旨在为大豆甾醇酯（SSEs）的合理高效利用提供理论依据，以大豆甾醇（SS）和脂肪酸为原料，采用酶法制备了大豆甾醇油酸酯（SSO）、大豆甾醇亚油酸酯（SSL）和大豆甾醇共轭亚油酸酯（SSC），采用化学法制备了大豆甾醇棕榈酸酯（SSP）和大豆甾醇硬脂酸酯（SSS），分析了5种SSEs的脂溶性、熔融结晶特性及热稳定性，并探究了不同添加量SSEs对鱼油氧化稳定性的影响。结果表明：SSO、SSL和SSC的脂溶性远高于SS，而SSP和SSS的脂溶性相较于SS并无明显改善；差示扫描量热与热重分析表明SS与不饱和脂肪酸的酯化反应比饱和脂肪酸能更有效地降低SS的熔点和结晶点，其热稳定性顺序为大豆甾醇饱和脂肪酸酯>大豆甾醇不饱和脂肪酸酯>SS。SSEs添加量为0.1%和1%时，5种SSEs对鱼油均具有较好的抗氧化性。综上，不饱和大豆甾醇酯相较于SS具有良好的脂溶性，在油脂的抗氧化方面具有良好的应用前景。 |
| 英文摘要: |
| Aiming to provide a theoretical basis for the rational and efficient use of soybean sterol esters (SSEs), soybean sterol oleate (SSO), soybean sterol linoleate (SSL) and soybean sterol conjugated linoleate (SSC) were prepared by enzymatic method, and soybean sterol palmitate (SSP) and soybean sterol stearate (SSS) were prepared by chemical method, using soybean sterol (SS) and fatty acids as raw materials. The lipid solubility, melting and crystallization properties and thermal stability of the five SSEs were analyzed and the effects of SSEs on the oxidation stability of fish oil were investigated. The results showed that the solubility of SSO, SSL and SSC in soybean oil was much higher than that of SS, while the solubility of SSP and SSS in soybean oil was not significantly improved compared with that of SS. Differential scanning calorimetry and thermogravimetric analysis showed that the esterification reaction between SS and unsaturated fatty acids was more effective than that between SS and saturated fatty acids in lowering the melting point and crystallization point of SS, and the order of their thermal stabilities were saturated fatty acid esters of soybean sterol > unsaturated fatty acid esters of soybean sterol > SS. The five SSEs showed good antioxidant properties in fish oil when the SSEs were added at 0.1% and 1%. In conclusion, unsaturated fatty acid esters of soybean sterol have good lipid solubility compared with SS, and have good application prospects in antioxidant of oils. |
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