加速氧化条件下芝麻油脂氧化程度的研究  

The Oxidation Degree of Sesame Oil Oxidation Under Accelerated Oxidation

作　　者：慕妮 樊青青 任翊 王恺 范博望 Mu Ni;Fan Qing-qing;Ren Yi;Wang Kai;Fan Bo-wang(Nantong Food and Drug Inspection Center,Nantong,Jiangsu 226000,China)

机构地区：[1]南通市食品药品监督检验中心,江苏南通226000

出　　处：《福建分析测试》2024年第6期6-10,共5页Fujian Analysis & Testing

基　　金：江苏省南通市社会民生科技计划项目(指导性)(MSZ2022179)。

摘　　要：目的:研究芝麻油在180℃加速氧化过程中氧化程度的变化情况。方法:不同加热时间的芝麻油的酸价、过氧化值、p-茴香胺值、共轭二烯值、总氧化值及脂肪酸组成的变化情况进行测定。结果:随着加热时间增加,酸价逐渐升高,12 h后酸价达到1.95 mg/g;过氧化值在整个试验过程呈持续上升趋势,12 h后达到1.92 g/100 g,与总氧化值的上升趋势相似;p-茴香胺值在8h内呈现先上升后下降的趋势,8h后快速上升,最终达到87.02%;共轭二烯值在6h达到最小值,随后缓慢上升;脂肪酸组成未呈现明显的变化,饱和脂肪酸含量呈现先降低后升高的趋势,而不饱和脂肪酸含量变化趋势则与之相反,其中作为多不饱和脂肪酸的亚油酸变化程度最大。结论:芝麻油油脂在180℃加速氧化过程中持续发生水解酸败和氧化酸败。Objective:To study the change of oxidation degree of sesame oil at 180℃.Methods:The change of acid price,peroxide value,p-anisamine value,conjugated diene value,total oxidation value and fatty acid composition of sesame oil at different heating time was determined.Results:With the increasing heating time,acid valence was slowly increased,after 12 h,the acid price reached 1.95 mg/g.Peroxidation values showed a continuous upward trend throughout the trial process,to reach 1.92 g/100 g after 12 h,similar to the upward trend of the total oxidation value.The p-anisomide values increased first and then decreased within 8 h,rapid rise after 8 h,and it finally reached 87.02%.The conjugated diene values reached a minimum at 6 h,then rising slowly.Fatty acid composition did not show significant changes.Saturated fatty acid content showed a trend to decrease first and then increase,while the content of unsaturated fatty acids was the opposite trend,and linoleic acid,as a polyunsaturated fatty acid,changed the most widely.Conclusion:Hydrolytic oxidation and oxidation in sesame oil occurred continuously in the accelerated oxidation process of 180℃.

关 键 词：芝麻油 加速氧化 氧化指标 脂肪酸 

分 类 号：O657.63[理学—分析化学] O657.32[理学—化学]