食用油中甾醇的高温氧化特性及稳定性研究-食品科学专业论文.docx

基质的链长的增加 及基质不饱 和程度的加 大，甾醇的氧化 程度增强，稳 定性下降。（5）将 5%的植物甾醇和植物甾醇 油酸酯 分别添加到 深海鱼油 调和油、玉 米油和菜籽油基质中，考察其在室温、36℃ 及 60℃储藏条件下的稳定性。结果 表明：富含甾醇的 玉米油、 深 海鱼油调和 油和菜籽油在储藏 的过程中总 甾醇量 随贮藏时间的延长 而缓慢降低 ，避光储存 时稳定性高，甾醇 及甾醇酯组 间差异 均无统计学意义（p0.05）。关 键词 ：植物甾醇；甾醇氧化物；固相萃 取；气质联用； 高温Study on the oxidizing characteristics of sterol at high temperature and the stability of sterol in the edible oilABSTRACTAs a new functional food additive, phytosterol has the function of reducing the levels of cholesterol and prevent ing cardiovascular disease, become one of the hot spots and beenwidelyconcernedand appliedduringrecent years. Natural plant sterols are safe but they are easilyoxidized at high temperature to generate phytosterol oxidation products (POPs) which are considered as toxic . In thisstudy, phytosterol was firstlymodified to its esterification form and then added to lipid matrix.The influencing factors of sterol oxidation reaction under high temperature were investigated following.On this basis of thesterol oxidesare separated, purified and detected,the storage stability of phytosterols in different lipid matrix are discussed.（1）Using the plant sterols and oleic acid as raw materials, esterific ing plantsterols and oleic acid by chemical methods . Esterification was investigated as indicators in the orthogonal experiments, method of synthesizing phytosterols oletate by direct esterification of phytosterols and oleic acid was researched. The optimal conditions obtained were as follows: sodium bisulfate wasused ascatalyst( 2% molar of phytosterols), reaction temperature was 135 ℃, molar ratioof oleic acid to phytosterols was 1.3:1 and reaction time was 7h. Under the best reaction conditions, the average yield of esterification reached 85.07% by the three parallel tests, the purity of product was 95.24% by further purification. The phytosterol esters catalyzed in the optimum condition were confirmed by gas chromatography-mass spectrometry (GC-MS), and thin-layer chromatography (TLC)an