College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Food Chem. 2020 Aug 15;321:126603. doi: 10.1016/j.foodchem.2020.126603. Epub 2020 Mar 11.
The formation of 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in vegetable oils and model oil systems were quantitatively assessed by RP-HPLC. Regardless of heating temperature, HHE was only detected in rapeseed and linseed oil, while HNE was detected in all tested oils. Intrinsic tocopherols suppressed HHE/HNE formation, but with similar inhibition rates (10.49-16.04%). Linear correlations were observed between HHE/HNE contents and corresponding n-3/6 fatty acid content in oils (R = 0.989/0.971). Model oil system revealed that HHE/HNE formation was closely related to methyl linolenate (MLN) and methyl linoleate (ML) contents. Low levels of ML (<0.5%) and MLN (<1.0%) did not lead to HHE/HNE formation. Therefore, HHE/HNE was classified as the characteristic aldehydes of n-3 and n-6 type oils, respectively. Heat map evaluation and regression analysis indicated HHE could predict the n-3 type oils oxidation, while HNE was a good indicator to estimate the oxidative deterioration of n-6 and n-9 type oils.
通过反相高效液相色谱法（RP-HPLC）定量评估了 4-羟基-2-己烯醛（HHE）和 4-羟基-2-壬烯醛（HNE）在植物油和模型油系统中的形成。无论加热温度如何，只有在菜籽油和亚麻籽油中检测到 HHE，而在所有测试的油中都检测到 HNE。内源性生育酚抑制了 HHE/HNE 的形成，但抑制率相似（10.49-16.04%）。在油中，HHE/HNE 含量与相应的 n-3/6 脂肪酸含量之间存在线性相关性（R = 0.989/0.971）。模型油系统表明，HHE/HNE 的形成与亚麻木脂素（MLN）和亚油酸甲酯（ML）的含量密切相关。ML（<0.5%）和 MLN（<1.0%）的低水平不会导致 HHE/HNE 的形成。因此，HHE/HNE 分别被归类为 n-3 和 n-6 型油的特征醛。热图评估和回归分析表明，HHE 可以预测 n-3 型油的氧化，而 HNE 是估计 n-6 和 n-9 型油氧化劣化的良好指标。
