Differential scanning calorimetry study鈥擜ssessing the influence of composition of vegetable oils on oxidation
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- 作者：Baokun Qi1 ; Qiaozhi Zhang1 ; Xiaonan Sui ; Zhongjiang Wang ; Yang Li ; liyanghuangyu@163.com" class="auth_mail" title="E-mail the corresponding author ; Lianzhou Jiang ; jlzname@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Differential scanning calorimetry ; Vegetable oil ; Fatty acid ; Triacylglycerol ; Lipid oxidation ; Kinetic analysis
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：601-607
- 全文大小：1419 K
文摘
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Thermal oxidation of eight different vegetable oils were studied.
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The Ts , Ton, and Tp were obtained for each oil from DSC spectrograms.
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Oxidation kinetic parameters were calculated for each oil at Ts, Ton, and Tp.
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Correlations between oil compositions (FAs and TAGs) and Ea and k were analyzed.
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Thermal oxidation attributes of oils were largely affected by their compositions.