State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
Food Res Int. 2020 Oct;136:109314. doi: 10.1016/j.foodres.2020.109314. Epub 2020 May 18.
Theoretical and empirical models about the coexistence of formation and decomposition of hydroperoxide during lipid oxidation under Rancimat conditions were established, verified and compared in this research. Theoretical models were proposed based on the simplified three steps of free radical chain reactions by solving kinetic differential equations, giving both formation and decomposition equations. Empirical models were modified from former phenomenological equations by eliminating the parameter of inflection time. Two groups of equations were both well verified by 93 sets of experimental data with adj-R of 0.9585-0.9967 and 0.9431-0.9977. Theoretical models were only suitable for the accumulation period of hydroperoxide, while empirical models were able to describe the whole process but give the inappropriate formation and decomposition equations. The further applications of models in quantitatively defining oxidation stages (lag, exponential and stationary phases) and re-evaluating the total oxidation value (TOTOX' = 2.27*PV + AnV) were also introduced.
本研究建立、验证并比较了在 Rancimat 条件下脂类氧化过程中氢过氧化物生成和分解共存的理论和经验模型。理论模型基于自由基链式反应的简化三个步骤,通过求解动力学微分方程,给出了生成和分解方程。经验模型通过消除拐点时间参数,从先前的唯象方程中进行修正。两组方程均通过 93 组实验数据得到了很好的验证,调整后的相关系数为 0.9585-0.9967 和 0.9431-0.9977。理论模型仅适用于氢过氧化物的积累期,而经验模型能够描述整个过程,但给出了不适当的生成和分解方程。还介绍了模型在定量定义氧化阶段(诱导期、指数期和稳定期)和重新评估总氧化值(TOTOX' = 2.27*PV + AnV)方面的进一步应用。