油脂中丙二醛反应动力学模型的建立旨在模拟脂质氧化过程中丙二醛的实际形成。

Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation.

机构信息

NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.

Center for Environmental and Energy Research (CEER), Engineering of Materials via Catalysis and Characterization, Ghent University Global Campus, 119-5 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840 South Korea; Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.

出版信息

Food Res Int. 2021 Feb;140:110063. doi: 10.1016/j.foodres.2020.110063. Epub 2021 Jan 12.

DOI:10.1016/j.foodres.2020.110063

PMID:33648286

Abstract

The reactivity of malondialdehyde in saturated glycerol triheptanoate oil was studied over a wide temperature range (298.15-453.15 K). With respect to the non-ideal character of a lipid medium, a kinetic model was proposed that described the experimental malondialdehyde data by a reversible hydrolytic cleavage and an irreversible aldol self-condensation reaction. Significant parameter estimates were obtained by using a global one-step non-linear regression procedure. The aldol self-condensation of malondialdehyde showed to be the main degradation route of malondialdehyde in oils. Simulation of the malondialdehyde formation during lipid oxidation of sunflower oil demonstrated that, depending on the heating time, the experimentally obtained malondialdehyde concentrations can substantially underestimate the ongoing lipid oxidation.

摘要

研究了丙三醇三庚酸酯油中丙二醛在很宽的温度范围内（298.15-453.15 K）的反应活性。考虑到脂质介质的非理想特性，提出了一个动力学模型，该模型通过可逆的水解裂解和不可逆的羟醛自缩合反应来描述实验中的丙二醛数据。通过使用全局一步非线性回归程序，获得了显著的参数估计值。丙二醛的羟醛自缩合被证明是油中丙二醛的主要降解途径。对葵花籽油脂质氧化过程中丙二醛形成的模拟表明，根据加热时间的不同，实验获得的丙二醛浓度可能大大低估了正在进行的脂质氧化。