通过紫外可见光谱法和化学计量学对热食用油进行评估。

Thermal edible oil evaluation by UV-Vis spectroscopy and chemometrics.

作者信息

Gonçalves Rhayanna P, Março Paulo H, Valderrama Patrícia

机构信息

Technological University Federal of Paraná (UTFPR), P.O. Box 271, 87301-006 Campo Mourão, PR, Brazil.

出版信息

Food Chem. 2014 Nov 15;163:83-6. doi: 10.1016/j.foodchem.2014.04.109. Epub 2014 May 9.

DOI:10.1016/j.foodchem.2014.04.109

PMID:24912699

Abstract

Edible oils such as colza, corn, sunflower, soybean and olive were analysed by UV-Vis spectroscopy and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS). When vegetable oils were heated at high temperatures (frying), oxidation products were formed which were harmful to human health in addition to degrading the antioxidants present, and this study aimed to evaluate tocopherol (one antioxidant present in oils) and the behaviour of oxidation products in edible oils. The MCR-ALS results showed that the degradation started at 110°C and 85°C, respectively, for sunflower and colza oils, while tocopherol concentration decreased and oxidation products increased starting at 70°C in olive oil. In soybean and corn oils, tocopherol concentration started to decrease and oxidation products increased at 50°C. The results suggested that sunflower, colza and olive oils offered more resistance to increasing temperatures, while soybean and corn oils were less resistant.

摘要

通过紫外可见光谱法和交替最小二乘法多变量曲线分辨法（MCR-ALS）对菜籽油、玉米油、葵花籽油、大豆油和橄榄油等食用油进行了分析。当植物油在高温下（油炸）加热时，除了会消耗其中的抗氧化剂外，还会形成对人体健康有害的氧化产物，本研究旨在评估生育酚（油中存在的一种抗氧化剂）以及食用油中氧化产物的行为。MCR-ALS结果表明，葵花籽油和菜籽油分别在110°C和85°C开始降解，而橄榄油在70°C时生育酚浓度开始下降，氧化产物开始增加。在大豆油和玉米油中，生育酚浓度在50°C时开始下降，氧化产物开始增加。结果表明，葵花籽油、菜籽油和橄榄油对温度升高的耐受性更强，而大豆油和玉米油的耐受性较差。