在线红外检测脂肪控制氧化过程中饱和醛类物质的含量变化  

Online IR Analysis of Content Change of Saturated Fatty Aldehydes in Fat during Controlled Oxidation Process

作　　者：靳林溪[1] 谢建春[1] 孙宝国[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100048

出　　处：《食品科学》2011年第12期224-227,共4页Food Science

基　　金：北京市教委科技发展计划重点及北京市自然科学基金联合资助项目(KZ20101001011);"十一五"国家科技支撑计划项目(2007BAK36B05)

摘　　要：以辛醛为标准物,选择1731cm-1为特征峰,实时在线检测猪脂、鸡脂、牛脂3种动物脂肪控制氧化过程中饱和脂肪醛类降解物的含量变化,结果表明,饱和脂肪醛类物质的含量变化趋势与测定的过氧化值、酸值的变化趋势相一致,检测出的饱和醛类物质含量与过氧化值、酸值两个指标具有相关性。采用在线红外方法检测,具有不用取样和样品处理、快速方便的优点。In this study,the content changes of saturated fatty aldehydes in lard,chicken fat and beef fat during the controlled oxidation process were first determined by online IR at the characteristic absorption wavelength of 1731 cm-1 using octanal as reference standard.The results indicated that the change trend of saturated fatty aldehydes during fat oxidation process was in agreement with that of determined peroxide value（P.V.） and acid value（A.V.）.The content of saturated fatty aldehydes was correlated with the values of P.V.and A.V.,respectively.Online IR is a convenient and rapid strategy due to avoidance of sampling and sample pretreatment.

关 键 词：在线红外 脂肪氧化 醛 酸值 过氧化值 

分 类 号：TS202.3[轻工技术与工程—食品科学]