差示扫描量热法研究-评估植物油组成对氧化的影响。

Differential scanning calorimetry study--assessing the influence of composition of vegetable oils on oxidation.

机构信息

College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China.

出版信息

Food Chem. 2016 Mar 1;194:601-7. doi: 10.1016/j.foodchem.2015.07.148. Epub 2015 Aug 6.

DOI:10.1016/j.foodchem.2015.07.148

PMID:26471598

Abstract

The thermal oxidation of eight different vegetable oils was studied using differential scanning calorimetry (DSC) under non-isothermal conditions at five different heating rates (5, 7.5, 10, 12.5, and 15°C/min), in a temperature range of 100-400°C. For all oils, the activation energy (Ea) values at Tp were smaller than that at Ts and Ton. Among all the oils, refined palm oil (RPO) exhibited the highest Ea values, 126.06kJ/mol at Ts, 134.7kJ/mol at Ton, and 91.88kJ/mol at Tp. The Ea and reaction rate constant (k) values at Ts, Ton, and Tp were further correlated with oil compositions (fatty acids and triacylglycerols) using Pearson correlation analysis. The rate constant (k) and Ea of all oils exhibited varying correlations with FAs and TAGs, indicating that the thermal oxidation behaviors were affected by oil compositions.

摘要

采用差示扫描量热法（DSC）在非等温条件下，以 5、7.5、10、12.5 和 15°C/min 五种不同的升温速率，在 100-400°C 的温度范围内研究了八种不同植物油的热氧化。对于所有油，Tp 处的活化能 (Ea) 值均小于 Ts 和 Ton 处的值。在所有油中，精制棕榈油 (RPO) 的 Ea 值最高，在 Ts 时为 126.06kJ/mol，在 Ton 时为 134.7kJ/mol，在 Tp 时为 91.88kJ/mol。使用 Pearson 相关分析进一步将 Ts、Ton 和 Tp 处的 Ea 和反应速率常数 (k) 值与油的组成（脂肪酸和三酰基甘油）相关联。所有油的速率常数 (k) 和 Ea 与 FAs 和 TAGs 呈不同的相关性，表明热氧化行为受油组成的影响。