加热条件下大豆油中BHA的损耗及其对大豆油品质影响  

Loss Rules of BHA and the Effect of BHA on the Quality of Soybean Oil Under Heating Condition

作　　者：谭丹丹[1] 毕艳兰[1] 杨国龙[1] 柴秀航 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国粮油学报》2015年第7期64-69,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31271883)

摘　　要：以不含外源性抗氧化剂大豆油为原料,采用烘箱法,结合HPLC和HPLC-MS,研究加热条件下丁基羟基茴香醚(BHA)的挥发、转化规律及其对大豆油品质的影响,并对其挥发和转化产物A进行分析研究。结果表明:不同加热温度下,BHA添加量(≥200 mg/kg)与其抗氧化效果呈正比;高温下BHA抗氧化效果明显减弱,与其会发生损耗有关。BHA损耗率随加热温度的升高和时间的延长而增加,而添加量对损耗率影响较弱;加热条件下大豆油中的BHA主要以挥发形式损耗,少量转化为其他产物:3,3'-二羟基-4,4'-二叔丁基-6,6'-二甲氧基联苯、2',6-二叔丁基-4',4-二甲氧基二苯醚和两者的部分同分异构体。因此,在加热条件下,BHA对大豆油具有一定的抗氧化性,同时也会发生挥发和转化损耗。Volatilization and transformation rules of butylated hydroxyanisole （BHA） in soybean oil and its effect on the quality of soybean oil were studied by oven method with HPLC and HPLC - MS. At the same time, its volatilization and transformation products in soybean oil were studied in details under high temperature condition. The results were as follows： under different heating temperatures, the addition of BHA （ ≤200 mg/kg） was proportional to the antioxidant properties. The antioxidant properties of BHA were significantly weakened under the high tempera- ture condition which was related to the loss of BHA was The loss of BHA was positively related to the heating tempera- ture and time, however, the additive amount hardly affect the loss. Volatilization was the major pathway for BHA loss in the soybean oil at high temperatures, meanwhile a small portion of BHA was transformed to other substances, such as ： 3,3 ＇- dihydroxy - 4,4＇- di - tert - butyl - 6,6＂- dimethoxy - biphenyl/2,6 - di - tert - butyl - 4 ＇, 4 - dimethoxy ether and their isomers. Under the heating condition, BHA has the antioxidant effects to the soybean oil. At the same time, it can volatilize and transform.

关 键 词：加热 丁基羟基茴香醚 损耗 挥发 转化 大豆油 

分 类 号：TS202.3[轻工技术与工程—食品科学]