用 Rancimat 研究富含欧米伽脂肪酸的葵花籽油和芝麻油混合物的脂质氧化动力学。
Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat.
机构信息
Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India.
Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India.
出版信息
Food Chem. 2019 Jan 30;272:471-477. doi: 10.1016/j.foodchem.2018.08.072. Epub 2018 Aug 18.
Blended sunflower (SO) (50-80%) and sesame oils (SEO) (20-50%) were evaluated for thermo-oxidative stability (induction period, IP), oxidation kinetics (rate constant, k), synergy and shelf-life (25 °C) (IP) using Rancimat (100, 110, 120, and 130 °C). The Arrhenius equation (ln k vs. 1/T) and activated complex theory (ln k/T vs. 1/T) were used to estimate activation energies, activation enthalpies and entropies, which varied from 92.05 to 99.17 kJ/mol, 88.83 to 95.94 kJ/mol, -35.58 to -4.81 J/mol K, respectively (R > 0.90, p < 0.05). Oil blend (OB) with 1:1 SO to SEO exhibited greatest synergy (115%), highest IP (100 °C) (13.2 vs. 6.1 h) and most extended IP (193 vs. 110 days) with a nutritionally stable composition of ω-fatty acids (ω9, 34.5 vs. 28.7%; ω6, 49 vs. 52%) compared with SO. Better retention of lignans (6205 vs. 3951 mg/kg) and tocopherols (332 vs. 189 mg/kg) were also noted in OB compared with SO alone.
将混合葵花籽油（SO）（50-80%）和芝麻油（SEO）（20-50%）在 100、110、120 和 130°C 的 Rancimat 中评估其热氧化稳定性（诱导期，IP）、氧化动力学（速率常数，k）、协同作用和保质期（25°C）（IP）。使用阿仑尼乌斯方程（ln k 对 1/T）和活化复合物理论（ln k/T 对 1/T）来估算活化能、活化焓和熵，其范围分别为 92.05-99.17 kJ/mol、88.83-95.94 kJ/mol、-35.58-4.81 J/mol K（R > 0.90，p < 0.05）。SO 和 SEO 比例为 1:1 的油混合物（OB）表现出最大的协同作用（115%）、最高的 IP（100°C）（13.2 小时比 6.1 小时）和最长的 IP（193 天比 110 天），其 ω-脂肪酸（ω9，34.5%比 28.7%；ω6，49%比 52%）的营养组成稳定。与 SO 相比，OB 中木脂素（6205 毫克/千克比 3951 毫克/千克）和生育酚（332 毫克/千克比 189 毫克/千克）的保留率也更高。
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