电子自旋共振波谱法评价花生油氧化稳定性的可行性研究  

The feasibility study on oxidation stability of peanut oil by electron spin resonance spectroscopy

作　　者：李培[1,2] 刘海楠[2] 姜寿浩 郭亚方[2] 谢云飞[2] 姚卫蓉[2] 

机构地区：[1]苏州市产品质量监督检验所,江苏苏州215104 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2015年第24期120-123,127,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2014BAD04B03)

摘　　要：为探究花生油加速氧化过程中的自由基链式反应,利用电子自旋共振波谱法(ESR)研究花生油的加速氧化过程,结果发现加速氧化过程中产生大量的烷基自由基(R·)以及少量的烷氧基(RO·)和过氧化自由基(ROO·)。对ESR法与Rancimat法(经典油脂氧化稳定性测定方法)进行比较研究,分别利用这两种方法测定添加不同抗氧化剂花生油的氧化稳定性,发现ESR法的滞后时间(Lagtime)和Rancimat法的诱导时间(IP)结果一致,即加入0.02%TBHQ和0.01%柠檬酸(CA)的花生油中自由基生成量最少,滞后时间最长,且诱导时间最长。此外,滞后时间与诱导时间之间具有良好的线性关系,回归方程为[Lagtime]=79.724[IP]-165.630(R2=0.9688)。综上所述,ESR法可预测Rancimat法的结果,也可作为一种评价花生油氧化稳定性的方法。In order to study free radical chain reaction of peanut oil during accelerated oxidation,the oxidation process of peanut oil was investigated by electron paramagnetic resonance spectroscopy（ESR）. The results demonstrated that large amounts of alkyl radicals（R·） as well as a small number of alkoxy radicals（RO·） and peroxide radicals（ROO·） were produced in peanut oil during accelerated oxidation process. A comparative study was conducted to determine the oxidation stability of peanut oil with different antioxidant by two different instruments：ESR and Rancimat（a classic method for determination oxidation stability of oil）. The results showed that the lagtime of ESR was consistent with the IP of Rancimat,that is,peanut oil which was added 0.02%TBHQ and 0.01%citric acid had the smallest yield of free radicals,the longest lagtime and IP. Moreover,there existed an excellent linear relationship between lagtime and IP,and the regression equation was [Lagtime]=79.724[IP]-165.630（R2=0.9688）. From the above,ESR was an useful method for prediction of Rancimat and also could be used as a method for evaluating the oxidation stability of peanut oil.

关 键 词：电子自旋共振波谱法 花生油 氧化稳定性 自由基 RANCIMAT 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]