薯蓣皂素在食用油脂中有机凝胶性能和氧化特性研究  

Organogel Properties and Oxidation Characteristics of Diosgenin in Edible Oil

作　　者：郑丽婷[1] 傅红[1] 肖紫芬 叶秀云[1,2] 

机构地区：[1]福州大学生物科学与工程学院,福州350108 [2]福州大学酶工程研究所,福州350108

出　　处：《中国粮油学报》2016年第6期103-107,111,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31271882/C200201);福建省自然科学基金(2013J01131)

摘　　要：研究了薯蓣皂素在油相中的有机凝胶性能及其氧化特性。质构分析表明薯蓣皂素在浓度低至3%时即可在油相中形成有机凝胶,硬度相当于三硬脂酸甘油酯的1.6倍左右。偏光显微镜观察出油相中的薯蓣皂素可自组装成簇状晶体网络结构。红外光谱图显示,样品在未完全融化时,羟基伸缩振动特征峰从3452.44 cm^(-1)红移到3 395.23 cm^(-1),谱带变宽,显示形成分子间氢键;完全融化时,羟基伸缩振动特征峰发生蓝移,并在1 720.99 cm^(-1)波数处出现新的官能团酮基,显示氢键效应减弱。快速液相色谱串联四极杆飞行时间质谱法证明了其融化样品中有环己烯酮和环己酮结构的氧化产物出现,影响到原薯蓣皂素分子间形成的氢键。随着融化时间的延长,质构分析表明薯蓣皂素油相样品的硬度下降。The organogel properties and oxidation characteristics of diosgenin in the oil phase are investigated. Texture analysis （TA） shows that diosgenin can form organogel at concentrations as low as 3% wt/wt, and the hard- ness provided by diosgenin is equivalently 1.6 times as that of tristearin. The diosgenin in the oil phase presents a new kind of self - assembly crystal structure in turfed shape, which was observed by polarized light microscopy. The hydroxyl bond is broaden and red - shifts from 3 452.44 cm- t to 3 395.23 cm - 1 when the diosgenin is not completely melt, which indicates the formation of intermolecular hydrogen bonds. While the diosgenin is completely melt, the stretching vibration of hydroxyl groups result in blue - shift, and keto group appears at 1 720.99 em-1, indicating hydrogen bond effect is weakened Rapid liquid chromatography quadrupole time of flight mass spectrometry （ LC - QTOF- MS） verifies that oxidation products generate cyclohexenone and cyclohexanone structure, which affects in- termolecular hydrogen bonds. With the extension of the melting time, texture analysis shows that the hardness of dios- genin in the oil phase is reduced.

关 键 词：薯蓣皂素 液晶网络 酮基 红外光谱 液质联用 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]