特丁基对苯二酚在不同油脂贮存过程中转化产物的识别、分离与鉴定  

Identification and Separation of Transformed Products of tert-Butylhydroquinone Added in Different Oils and Fats during Storage

作　　者：徐梦琪 祝振杰 陈小军 李军[1] 毕艳兰[1,2] XU Mengqi;ZHU Zhenjie;CHEN Xiaojun;LI Jun;BI Yanlan(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462300,China;Henan Qi’e Grain and Oil Machinery Co.Ltd.,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中原食品实验室,河南漯河462300 [3]河南启亿粮油工程技术有限公司,河南郑州450001

出　　处：《食品科学》2024年第4期42-49,共8页Food Science

基　　金：国家自然科学基金面上项目(32172131)。

摘　　要：以猪油、大豆油和棕榈油为实验原料,模拟贮存过程,分析不同种类油脂贮存过程中特丁基对苯二酚(tert-butylhydroquinone,TBHQ)转化情况。结果表明:随着贮存时间的延长,油样中TBHQ的剩余量及转化的叔丁基对苯醌(2-tert-butyl-1,4-benzoquinone,TBBQ)量之和小于TBHQ原始添加量,并在不同油样甲醇提取液的气相色谱图中均发现除TBHQ和TBBQ之外相同的色谱峰。采用液相色谱分别分离纯化出未知色谱峰,并采用超高效液相色谱-四极杆-飞行时间质谱、核磁共振仪、紫外光谱仪和傅里叶变换红外光谱仪对未知化合物结构进行鉴定与表征,结果证明TBHQ在不同油脂中的转化产物相同,除TBBQ外均含有另一转化产物2-(2-甲基烯丙基)氢醌。The transformation of tert-butylhydroquinone(TBHQ)added in lard,soybean and palm oil was investigated during storage.The results showed that when the storage time was extended,the sum of the remaining amount of TBHQ and the production of 2-tert-butyl-1,4-benzoquinone(TBBQ)in oil samples was less than the initial amount of TBHQ added.The same chromatographic peaks except for TBHQ and TBBQ were found in the gas chromatograms of the methanol extracts from different oil samples.The unknown chromatographic peaks were isolated and purified by preparative liquid chromatography(Prep-LC),and their structures were identified and characterized by ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry(UPLC-Q-TOF-MS),nuclear magnetic resonance(NMR),ultraviolet(UV)spectroscopy,and Fourier transform infrared(FTIR)spectroscopy.These results showed that the conversion products of added TBHQ were the same in different oils and fats,including TBBQ and 2-methylallyl-hydroquinone(MAHQ).

关 键 词：特丁基对苯二酚 叔丁基对苯醌 2-(2-甲基烯丙基)氢醌 分离纯化 结构鉴定 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]