3种油脂抗氧化剂的低场核磁共振弛豫特性变化规律的主成分分析  

Principal component analysis on the LF-NMR relaxation properties of three kinds of oil antioxidants

作　　者：陈利华[1] 王欣[1] 朱文冉 毛锐[1] 

机构地区：[1]上海理工大学食品质量与安全研究所,上海200093

出　　处：《食品与发酵工业》2016年第5期91-96,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(NSFC31201365)

摘　　要：研究了3种不同浓度的油脂抗氧化剂:植物甾醇酯(PSE)、VE、特丁基对苯二酚(TBHQ)的乙醇或三油酸甘油酯体系的低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)弛豫特性,并对结果进行了主成分分析。结果表明:乙醇体系中,当PSE或VE体积分数达2%,TBHQ体积分数达4%时,多组分弛豫图谱中出现新的弛豫峰T21峰,且随PSE、VE、TBHQ浓度的增大,峰面积比例S21增大,S22相对减小;此外,随VE、TBHQ浓度的增加,T21增大,T22减小;但PSE浓度对体系的T21、T22的影响较小;在三油酸甘油酯体系中,当PSE、VE、TBHQ体积分数分别达到3%、3%、7%时,多组分弛豫图谱中出现新的弛豫峰,且随PSE、VE、TBHQ浓度的增加,T22、T23相对减小,而T21基本不变;S21相对增大,S22、S23变化不显著。经主成分分析(principal components analysis,PCA)后,可在PCA得分图上明显区分乙醇和三油酸甘油酯体系,且各抗氧化剂-浓度梯度呈规律性分布,表明PCA分析有利于对油脂抗氧化剂的LF-NMR弛豫特性变化规律的提炼及体系间整体差异的反映。The LF-NMR relaxation properties of three kinds of oil antioxidant PSE,VE,TBHQ-ethanol or triolein systems） were studied and analyzed by Principal Component Analysis（ PCA）. The results indicated that,in the ethanol system,a new peak（ T21） would appeared on the multi-component relaxation map when the volume concentration of PSE,VE,TBHQ reached 2%,2% and 4% respectively. And as the concentration of VEand TBHQ increased,T21 increased while T22 decreased. But T21 and T22of PSE-ethanol system changed indistinctively. In the triolein system,the new relaxation peak didn＇t appear until the volume concentration of PSE,VE,TBHQ reached 3%,3% and7% individually. And as the concentration increased,T22 and T23values decreased while S21 increased. There were no obvious changes in T21,S22 and S23. Different antioxidant systems could be classified clearly based on their principal component scores,and within each system,sample distributed regularly according to its concentration. The results demonstrated that LF-NMR relaxation properties of different oil antioxidants could be exhibited,and the overall difference between each system could be reflected clearly with the help of PCA analysis.

关 键 词：低场核磁共振(LF-NMR) 抗氧化剂 弛豫特性 主成分分析 

分 类 号：TS202.3[轻工技术与工程—食品科学] O657.2[轻工技术与工程—食品科学与工程]