橄榄油Rancimat加速氧化过程中生育酚含量的衰减变化规律研究  

Degradation behavior of tocopherol content during Rancimat accelerated oxidation of olive oil

作　　者：石晶[1] 顾强[1] 袁大炜[1] 乙小娟[1] 王哲[1] 

机构地区：[1]张家港出入境检验检疫局检验检疫综合技术中心,江苏张家港215600

出　　处：《中国油脂》2016年第8期41-44,共4页China Oils and Fats

基　　金：江苏出入境检验检疫局资助项目(2013KJ38);江苏省自然科学基金资助项目(BK20130381);张家港市科技计划项目(ZKS1506)

摘　　要：通过Rancimat油脂氧化稳定性测定仪加速橄榄油样品的氧化,使用高效液相色谱仪监测各种生育酚含量,研究橄榄油氧化过程中α-、β-、γ-生育酚含量的衰减变化规律。结果表明:温度对生育酚含量的衰减速率起到决定性影响,随着温度不断升高,各生育酚含量的衰减速率急剧加快;并且发现β-、γ-生育酚的稳定性受α-生育酚含量的影响,当橄榄油中α-生育酚含量较高时,β-、γ-生育酚含量衰减非常缓慢,说明两者稳定性较好;当橄榄油中α-生育酚含量衰减接近0时,γ-生育酚与β-生育酚含量迅速衰减为0,说明此时两者的稳定性急剧下降。The oxidation of olive oil samples was accelerated by Rancimat oil oxidation stability tester and various of tocopherol contents were determined by HPLC. The degradation behaviors of α-、β-、γ- tocopherols during oxidation of olive oil were studied. The results showed that temperature played a decis- ive influence on the degradation rate of tocopherol content. With temperature rising, the degradation rates of various of tocopherol contents increased dramatically. The stabilities ofβ - tocopherol and γ- tocoph erol were affected by the content of α - tocopherol. When the content of α - tocopherol in olive oil zero, the contents ofβ -tocopherol and γ -tocopherol decreased rapidly until zero, which indicated that the stabilities of the two components decreased dramatically with the absence of α - tocopherol.

关 键 词：橄榄油 氧化过程 生育酚 变化规律 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]