摘要
为了研究食用油在常温条件下氧化动力学规律,选取菜籽油、花生油、大豆油、亚麻籽油为研究材料,利用傅里叶红外光谱(FTIR)技术对其在常温氧化动力学进行研究。结果表明:在常温条件下,菜籽油、大豆油和亚麻籽油的氢过氧化物特征吸收峰变化符合0级反应动力模型;4种食用油对应氢过氧化物、游离脂肪酸、反式双键、顺式双键和碳链骨架的特征吸收峰变化均符合1级反应动力学模型;亚麻籽油和菜籽油的氢过氧化物特征吸收峰变化符合2级反应动力模型;花生油的氢过氧化物、游离脂肪酸、反式双键及顺式双键的特征吸收峰变化符合2级反应动力模型;4种食用油碳链骨架振动官能团在721cm-1特征峰变化均符合0级、1级和2级反应动力学模型,模型拟合效果较好。表明利用FTIR光谱构建食用油常温氧化动力学模型是可行的。
In order to better study the kinetics of oxidation of edible oils at ambient temperature,rapeseed oil,peanut oil,soybean oil,and linseed oil were used as materials based on Fourier transform infrared spectroscopy(FTIR).The results showed that under the normal temperature condition,the change of hydrogen peroxide characteristic absorption peak of rapeseed oil,soybean oil and linseed oil accords with the zero level reaction dynamic model;the absorption peak of hydroperoxides,free fatty acids(C=O),trans double bonds,cis double bonds,and carbon chain skeleton of four edible oil are consistent with the primary level reaction kinetics model;the change of the absorption peak of hydroperoxide in linseed oil and rapeseed oil accords with the secondary level reaction dynamic model;the change of the absorption peak of hydroperoxide,free fatty acids(C=O),trans double bonds,and cis double bonds in peanut oil accords with the secondary level reaction dynamic model;the changes of characteristic peaks of four edible oil(rapeseed oil,peanut oil,soybean oil,and linseed oil)carbon chain backbone vibration functional groups in accordance with the zero,primary and secondary level reaction kinetic models,and the model fitting effect was better.It also shows that the FTIR technology can be used to develop an oxidative kinetic model of edible oil at room temperature by FTIR spectroscopy.
作者
李孟俊
寇宇星
陈佳
李琪
呼延宗尧
于修烛
栾广忠
LI Mengjun;KOU Yuxing;CHEN Jia;LI Qi;HUYAN Zongyao;YU Xiuzhu;LUAN Guangzhong(College of Food Science and Engineering,Northwest A&F University, Yangling Shaanxi 712100,China)
出处
《西北农业学报》
CAS
CSCD
北大核心
2018年第12期1835-1843,共9页
Acta Agriculturae Boreali-occidentalis Sinica
基金
国家自然科学基金(31671819)~~
关键词
食用油
常温氧化
FTIR
氧化动力模型
Edible oils
Ambient temperature oxidation
FTIR
Oxidation kinetic model
