亚麻籽油热加工过程中α-亚麻酸的异构化研究  

Investigation into Isomerization Reaction of α-Linolenic Acids in Linseed Oils During Thermal Processing

作　　者：孔梦茹 杜艳丽 陈小蝶 蔡瑞鑫 谢建华[1] 申明月[1] Kong Mengru;Du Yanli;Chen Xiaodie;Cai Ruixin;Xie Jianhua;Shen Mingyue(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室,南昌330047

出　　处：《中国粮油学报》2025年第2期135-145,共11页Journal of the Chinese Cereals and Oils Association

摘　　要：亚麻籽油在热加工过程中不饱和脂肪酸异构化形成反式脂肪酸(Trans-fatty acids,TFAs)以及TFAs的生物效应被广泛关注,因此在热加工过程中控制TFAs的形成对提升亚麻籽油食用安全性具有重要意义。本实验构建亚麻籽油甘油三酯热加工体系,通过测定氧化指标和反式亚麻酸(TALAs)含量探讨温度,空气,N_(2)及TBHQ对TALAs生成的影响。结果表明,温度越高、时间越长,TALAs的种类越多、含量越高;在空气存在的加热条件下,TALAs的含量和种类均显著增多。相关性分析表明,C18∶3 TFAs与酸价及次级氧化产物(特别是反式-2-壬烯醛)呈正相关,即氧化反应诱导亚麻酸异构化反应的发生;在N_(2)存在的加热条件下,α-亚麻酸的氧化和反式异构化之间存在相对竞争的关系;抗氧化剂(TBHQ)的存在则同时抑制了氧化及异构化反应。综上所述,调控加热温度和时间以及添加抗氧化剂能够抑制热加工中TALAs的形成,这为实际生产过程中调控富含不饱和脂肪酸的亚麻籽油中反式脂肪酸的生成提供理论基础和科学依据。The isomerization of unsaturated fatty acids(UFAs)to form trans-fatty acids(TFAs)and biological effects of TFAs during thermal processing of linseed oils has been widely concerned.Therefore,it is of great significance to effectively control the formation of TFAs for improving edible safety of linseed oils during thermal processing.A system of linseed oil triglyceride was constructed in this experiment,and the effects of temperature,air,N_(2) and TBHQ on the formation of TALAs were investigated through the determination of quality indexes and trans linolenic acids(TALAs)contents.Results indicated that higher contents of TALAs were formed with higher temperature and longer heating time;the content and the composition of TALAs were significantly increased under the heating conditions with air.Correlation analysis showed that C18∶3 TFAs were positively correlated with acid value and secondary oxidation products(especially trans-2-nonenal),namely oxidation reaction induces the isomerization reaction generation ofα-linolenic acids;there was a relative competition between the oxidation and trans isomerization ofα-linolenic acids in the presence of N_(2);and both oxidation and isomerization reaction were effectively inhibited by antioxidant(TBHQ).In conclusion,regulating the heating temperature and time as well as adding antioxidants can inhibit the formation of TALAs during thermal processing,providing a theoretical basis and scientific evidence for the regulatory role of TFAs formation in linseed oils enriched with UFAs during actual production process.

关 键 词：亚麻籽油 反式亚麻酸(TALAs) 理化指标 热加工 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]