大豆调和油氧化酸败后的组分变化  

Components Change of Blended Soybean Oil After Oxidative Rancidity

作　　者：刘志明[1] 类彦波 孙清瑞[1] 赵建波 李秋兵 樊云雪 黄蕊蕊 LIU Zhiming;LEI Yanbo;SUN Qingrui;ZHAO Jianbo;LI Qiubing;FAN Yunxue;HUANG Ruirui(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;Daqing City Food and Drug Inspection and Testing Center,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]大庆市食品药品检验检测中心,黑龙江大庆163319

出　　处：《农产品加工》2019年第11期49-53,共5页Farm Products Processing

基　　金：黑龙江省自然科学基金(面上)项目(C2015045)

摘　　要：综合分析与判断大豆调和油氧化酸败后的组分变化。分别用GC,GC-MS和FTIR分析大豆调和油在长时间高氧环境下发生氧化酸败前后的脂肪酸组分及其他特征组分。结果表明,大豆调和油试样的饱和脂肪酸含量由26.09%增加至37.56%,不饱和脂肪酸含量由73.91%降至62.41%,油酸、亚油酸和γ-亚麻酸含量分别由25.28%降至20.86%,17.03%降至6.01%和27.85%降至25.35%,氧化酸败使试样官能团种类由8种增加至18种,产生了含酮、醛、酯羰基、羧基和羧羰基、醚基、酸酐基团、醇基的化合物。大豆调和油氧化酸败后组分发生很大变化,产生多种有害物质,品质劣化。只靠单一分析技术难以对其进行准确描述,用GC,GC-MS和FTIR耦合分析技术才能得出全面、客观认识。The components change of blended soybean oil was analyzed and determined synthetically after oxidative rancidity.The fatty acid components and other characteristic components of blended soybean oil were analyzed before and after oxidative rancidity by GC,GC-MS and FTIR respectively.The results showed that content of saturated fatty acid was increased from 26.09%to 37.56%,content of unsaturated fatty acid was decreased from 73.91%to 62.41%,the content of oleic acid,linolic acid and gamma linolenic acid were decreased from 25.28%to 20.86%,17.03%to 6.01%and 27.85%to 25.35%of blended soybean oil test sample respectively,oxidative rancidity made that types of test sample functional group was increased from 8 to 18,compounds containing ketone carbonyl,aldehyde carbonyl,ester carbonyl,carboxyl and carboxyl carbonyl,ether group,anhydride group and alcohol group were produced.The components of blended soybean oil was changed greatly after oxidation and rancidity,produced a variety of harmful substances and deteriorating quality.It was difficult to describe that accurately by single analysis,a comprehensive and objective understanding can be acquired by coupling analysis techniques of GC,GC-MS and FTIR.

关 键 词：大豆调和油 氧化酸败 组分变化 GC分析 GC-MG分析 FTIR分析 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]