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不同品种亚麻籽油（L.）的综合热特性。

Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil ( L.).

机构信息

Department of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-637 Poznań, Poland.

Department of Pathophysiology, Faculty of Medicine, Medical University of Lublin, ul. Jaczewskiego 8b, 20-090 Lublin, Poland.

出版信息

Molecules. 2021 Mar 31;26(7):1958. doi: 10.3390/molecules26071958.

DOI:10.3390/molecules26071958
PMID:33807192
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8036527/
Abstract

The aim of this study was to describe the thermal properties of selected cultivars of flaxseed oil by the use of the differential scanning calorimetry (DSC) technique. The crystallization and melting profiles were analyzed depending on different scanning rates (1, 2, 5 °C/min) as well as oxidative induction time (OIT) isothermally at 120 °C and 140 °C, and oxidation onset temperatures (Ton) at 2 and 5 °C/min were measured. The crystallization was manifested as a single peak, differing for a cooling rate of 1 and 2 °C/min. The melting curves were more complex with differences among the cultivars for a heating rate of 1 and 2 °C/min, while for 5 °C/min, the profiles did not differ, which could be utilized in analytics for profiling in order to assess the authenticity of the flaxseed oil. Moreover, it was observed that flaxseed oil was highly susceptible to thermal oxidation, and its stability decreased with increasing temperature and decreasing heating rate. Significant negative linear correlations were found between unsaturated fatty acid content (C18:2, C18:3 n-3) and DSC parameters (OIT, Ton). Principal component analysis (PCA) also established a strong correlation between total oxidation value (TOTOX), peroxide value (PV) and all DSC parameters of thermo-oxidative stability.

摘要

本研究旨在通过差示扫描量热法（DSC）技术描述几种亚麻籽油的热特性。根据不同的扫描速率（1、2、5°C/min）以及在 120°C 和 140°C 下的等温氧化诱导时间（OIT）和 2°C/min 和 5°C/min 下的氧化起始温度（Ton）分析了结晶和熔融曲线。结晶表现为一个单峰，对于 1°C/min 和 2°C/min 的冷却速率而言存在差异。对于加热速率为 1°C/min 和 2°C/min，熔融曲线更为复杂，不同品种之间存在差异，而对于 5°C/min，图谱没有差异，这可以用于分析以评估亚麻籽油的真实性。此外，观察到亚麻籽油极易发生热氧化，其稳定性随温度升高和加热速率降低而降低。不饱和脂肪酸含量（C18:2、C18:3 n-3）与 DSC 参数（OIT、Ton）之间存在显著的负线性相关关系。主成分分析（PCA）也证实了总氧化值（TOTOX）、过氧化物值（PV）与热氧化稳定性的所有 DSC 参数之间存在很强的相关性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/1da24e68c068/molecules-26-01958-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/bca425eab648/molecules-26-01958-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/5cef65e0f921/molecules-26-01958-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/d49e47717b10/molecules-26-01958-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/222b61148deb/molecules-26-01958-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/dbd1dab50c50/molecules-26-01958-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/9abb3d45d7d3/molecules-26-01958-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/cb8c3987fa62/molecules-26-01958-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/cd4b5d135ca8/molecules-26-01958-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/3a795cfee3b1/molecules-26-01958-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/1da24e68c068/molecules-26-01958-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/bca425eab648/molecules-26-01958-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/5cef65e0f921/molecules-26-01958-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/d49e47717b10/molecules-26-01958-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/222b61148deb/molecules-26-01958-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/dbd1dab50c50/molecules-26-01958-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/9abb3d45d7d3/molecules-26-01958-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/cb8c3987fa62/molecules-26-01958-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/cd4b5d135ca8/molecules-26-01958-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/3a795cfee3b1/molecules-26-01958-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/793a/8036527/1da24e68c068/molecules-26-01958-g010.jpg

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