加热过程中三酰甘油标准物质中环氧脂肪酸的形成

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2024-05-01 DOI:10.5650/jos.ess23200

Kazuya Nishimura, Xiannan Huang, Aya Yoshinaga-Kiriake, Yuna Yahata, Seiya Tanaka, Naohiro Gotoh, Kazuaki Yoshinaga

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引用次数: 0

摘要

使用三油菜素（OOO）和三林烯（LLL）对加热过程中环氧脂肪酸的形成进行了估计。在加热的 OOO 中发现了环氧十八烷酸，而在加热的 LLL 中发现了环氧十八烯酸。环氧脂肪酸的含量随着加热时间的延长而增加，形成的反式环氧脂肪酸明显多于顺式环氧脂肪酸。OOO 和 LLL 之间的比较表明，OOO 中环氧脂肪酸的生成量高于 LLL。在有α-生育酚存在的情况下进行的加热试验表明，抗氧化剂可抑制环氧脂肪酸的形成。

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Formation of Epoxy Fatty Acids in Triacylglycerol Standards during Heating

Epoxy fatty acid formation during heating was estimated using triolein (OOO) and trilinolein (LLL). Epoxy octadecanoic acids were found in heated OOO, while epoxy octadecenoic acids were found in heated LLL. The content of epoxy fatty acids increased with heating time, and trans-epoxy fatty acids were formed significantly more than cis-epoxy fatty acids. A comparison between OOO and LLL indicated that epoxy fatty acid formation was higher in the OOO than that in the LLL. Heating tests in the presence of α- tocopherol suggested that the formation of epoxy fatty acids could be suppressed by antioxidants.

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.