脂肪酸比例与油脂氧化的相关性分析中国粮油学报.docVIP

PAGE 13 PAGE 13 5种不同植物油脂氧化程度与脂肪酸比例变化的相关性研究 丁 俭 齐宝坤 王立敏 王中江 隋晓楠* 李杨 江连洲 杨淇文 （东北农业大学食品学院， 哈尔滨 150030） 摘 要： 本研究选取椰子油、大豆油、玉米油、葵花籽油、菜籽油5种植物油脂为研究对象，在180℃加热氧化的过程中，测定不同油脂中脂肪酸比例变化规律，与共轭二烯值（CDV）、p-茴香胺值（p-AV）和己醛含量进行相关性分析。结果表明：加热相同时间油脂的氧化程度与脂肪酸组成有显著性差异，含多不饱和脂肪酸油脂的氧化敏感性较高；对油脂共轭二烯值（CDV）、p-茴香胺值（p-AV)和己醛含量与脂肪酸比例之间相关性分析可知椰子油的SFA/UFA比例与CDV、p-AV和己醛含量相关性R值在0.9以上；大豆油、玉米油C18/C18:1，C18:1/C18:2脂肪酸比例与CDV、p-AV和己醛含量之间相关性R值在0.8以上，葵花籽油的C16/C18:2，C18/C18:2与CDV、p-AV和己醛含量之间的相关性在0.85以上，而菜籽油的脂肪酸比例C16/C18:1，C18/C18:1，C18:1/C18:2，SFA/UFA与CDV、p-AV和己醛含量之间的相关性R值都 ≥0.8。通过研究油脂中脂肪酸比例与油脂氧化指标的相关性分析，表明利用不同特征脂肪酸比例参数可以表征不同植物油脂的氧化程度，为油脂氧化研究提供理论基础。 关键词：油脂氧化 脂肪酸比例 共轭二烯值 p-茴香胺值 己醛含量 相关性 Correlation of the Degree of Five Kinds of Different Vegetable Oil Oxidation to Proportions Change of Fatty Acid Ding Jian Qi Baokun Wang Limin Wang Zhongjiang Sui xiaonan* Li yang Jiang Lianzhou yang Qiwen (College of Food Science, Northeast Agricultural University, Harbin 150030) Abstract In this study, coconut oil, soybean oil, corn oil, sunflower oil and rapeseed oil were selected. In the 180℃ thermal oxidation processing, the variation of fatty acid ratio regular were determined, and analyzed the correlation between fatty acid ratio and conjugated diene value (CDV), p- anisidine value (p-AV) and hexanal. The results showed that : At the same heating time, there was a significant difference of oil oxidation degree and fatty acid composition. The large number of polyunsaturated fatty acids had a higher oxidation-sensitive. Studied the correlation between fatty acid ratio and conjugated diene value (CDV), p- anisidine value (p-AV) and hexanal, These confirmed that: the correlation coefficent R of coconut oil between SFA / UFA and CDV, p-AV and hexanal was above 0.9; The R value of soybean oil, corn oil between C18 / C18: 1, C18 : 1 / C18: 2 and CDV, p-AV and hexanal was above 0.8; Sunflower oil between C16 / C18: 2, C18 / C18: 2 and CDV, p-AV was above 0.85, while the correlation coefficent R of ra