Qi Jin F, Wang Xiang Y, Shin Jung-Ah, Lee Young-Hwa, Jang Young-Seok, Lee Jeung Hee, Hong Soon-Taek, Lee Ki-Teak
Dept. of Food Science and Technology, Chungnam Natl. Univ, 99 Daehak-ro, Yuseong-gu, Daejeon, 305-764, South Korea.
J Food Sci. 2015 Mar;80(3):C510-4. doi: 10.1111/1750-3841.12792. Epub 2015 Feb 10.
To compare the oxidative stability between diacylglycerol (DAG) oil and conventional triacylglycerol (TAG) oil (that is, soybean oil), the prepared stripped diacylglycerol oil (SDO) and soybean oil (SSBO) were stored at 60 °C in the dark for 144 h. During storage peroxide values (POVs), contents of aldehydes, unsaturated fatty acids were measured to evaluate the oxidative stabilities of the 2 oils. The results showed the content of C18:2, C18:3, and total unsaturated fatty acid decreased faster in DAG oil than in soybean oil, whereas the decreased rate of C18:1 was similar in 2 oils. Also, both rate constants (K1 and K2) obtained from POV (K1 ) and total aldehydes (K2 ) indicated that DAG oil (K1 = 3.22 mmol/mol FA h(-1) , K2 = 0.023 h(-1)) was oxidized more rapidly than soybean oil (K1 = 2.56 mmol/mol FA h(-1) , K2 = 0.021 h(-1)), which was mainly due to the difference of acylglycerol composition of the 2 oils along with higher C18:3 (9.6%) in SDO than SSBO (5.7%). It is concluded that DAG was more easily oxidized than soybean oil at 60 °C in the dark for 144 h.
为比较二酰基甘油（DAG）油与传统三酰基甘油（TAG）油（即大豆油）之间的氧化稳定性，将制备好的脱除二酰基甘油油（SDO）和大豆油（SSBO）在60℃黑暗条件下储存144小时。在储存过程中，测定过氧化物值（POV）、醛类含量和不饱和脂肪酸含量，以评估这两种油的氧化稳定性。结果表明，DAG油中C18:2、C18:3和总不饱和脂肪酸含量的下降速度比大豆油更快，而C18:1的下降速度在两种油中相似。此外，从POV（K1）和总醛类（K2）获得的两个速率常数均表明，DAG油（K1 = 3.22 mmol/mol FA h-1，K2 = 0.023 h-1）比大豆油（K1 = 2.56 mmol/mol FA h-1，K2 = 0.021 h-1）氧化得更快，这主要是由于两种油的酰基甘油组成不同，以及SDO中C18:3（9.6%）含量高于SSBO（5.7%）。得出结论：在60℃黑暗条件下储存144小时，DAG比大豆油更容易氧化。
