没食子酸酯类抗氧化剂对不同植物油氧化稳定性能影响的研究
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摘要
没食子酸酯类抗氧化剂是优化植物油脂氧化稳定性能主要添加剂,本论文制备了7种不同酯基结构的没食子酸酯类抗氧化剂并进行了红外光谱表征,分别研究了此7种抗氧化剂对21种植物油脂和地沟油的抗氧化效果。研究结果表明,21种植物油脂和地沟油的氧化稳定性能不同,且差别较大,其中蓖麻子油的氧化稳定性能最好,诱导期时间达到39.19h,最差的是牡丹籽油,诱导期时间为1.03 h,两者相差达到38倍。7种不同酯基没食子酸酯类抗氧化剂对21种植物油脂和地沟油的抗氧化效果十分明显,其中酯基不同的没食子酸酯类抗氧化剂对植物油脂的抗氧化效果不同,且差别较大,其中没食子酸丙酯(PG)对植物油脂的抗氧化效果最好。同一种没食子酸酯类抗氧化剂对不同植物油脂的抗氧化效果有所不同,差别也较大,如没食子酸甲酯(MT)使亚麻籽油抗氧化效果提高了8.23倍,而使蓖麻子油的抗氧化效果提高了1.5倍。支链酯基的没食子酸酯类抗氧化剂与直链酯基的没食子酸酯类抗氧化剂对植物油脂的抗氧化效果相差不大。
Gallate ester antioxidant is the main additives to optimizing the oxidative stability of vegetable oils. In this article, seven different ester-based gallate ester antioxidants were prepared and characterized by infrared spectroscopy, and the antioxidant effects to these seven antioxidants on 21 vegetable oils and waste oils was studied. The results show that those 21 vegetable oils and waste oils have different oxidative stability and the difference was significant, which castor oil has the best oxidation stability, the induction period reached 39. 19 h, peony seed oil induction period was 1.03 h,so it's oxidation stability was worst among them. Moreover, the difference between them was 38 times. The antioxidant effects of 7 different ester group gallate ester antioxidants on 21 vegetable oils and waste oils are obvious, we find that the antioxidant effect are different on vegetable oils because of gallate ester antioxidants with different ester groups with different ester groups on vegetable oils and there are big differences, among them, propyl gallate(PG) has the best antioxidant effect on vegetable oils. The same gallate ester antioxidants have large different antioxidant effects on different vegetable oils, such as methyl gallate(MT) increasing the antioxidant effect of linseed oil by 8.23 times and increasing the antioxidant effect of castor oil by 1.5 times. Antioxidant effect of vegetable oils of gallate ester antioxidant with branched ester group or that of linear ester group presented very small difference.
Gallate ester antioxidant is the main additives to optimizing the oxidative stability of vegetable oils. In this article, seven different ester-based gallate ester antioxidants were prepared and characterized by infrared spectroscopy, and the antioxidant effects to these seven antioxidants on 21 vegetable oils and waste oils was studied. The results show that those 21 vegetable oils and waste oils have different oxidative stability and the difference was significant, which castor oil has the best oxidation stability, the induction period reached 39. 19 h, peony seed oil induction period was 1.03 h,so it's oxidation stability was worst among them. Moreover, the difference between them was 38 times. The antioxidant effects of 7 different ester group gallate ester antioxidants on 21 vegetable oils and waste oils are obvious, we find that the antioxidant effect are different on vegetable oils because of gallate ester antioxidants with different ester groups with different ester groups on vegetable oils and there are big differences, among them, propyl gallate(PG) has the best antioxidant effect on vegetable oils. The same gallate ester antioxidants have large different antioxidant effects on different vegetable oils, such as methyl gallate(MT) increasing the antioxidant effect of linseed oil by 8.23 times and increasing the antioxidant effect of castor oil by 1.5 times. Antioxidant effect of vegetable oils of gallate ester antioxidant with branched ester group or that of linear ester group presented very small difference.
引文
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[11]李春焕,王晓琴,曾秋梅等.植物油脂氧化过程及机理、检测技术以及影响因素研究进展[J].食品与发酵工业,2016,42(9):276-284LI C H,WANG X Q, ZENG Q M, et al. Research progress in oxidation process and mechanism of vegetable oils,detection technology and influencing factors[J]. Food and Fermentation Industries,2016,42(9):276-284
[12]WANG X Q,LIANG X Q,ZHAO J,et al. Cul tivar characterization of tea seed oils by their active components and antioxidant capacity[J]. Journal of American Oil Chemists Society,2014,91(4):629-639
[13]WANG J K,SHAHIDI F.Acidolysis of p-Coumaric acid with omega-3 oils and antioxidant activity of phenolipidproducts in vitro and biological model systems[J].Journal of Agricultuural and Food Chemistry,2014,62(2):454-461
[14]李法社,杜威,包桂蓉等.地沟油生物柴油氧化稳定性能的改进研究[J].昆明理工大学学报(自然科学版),2014,39(2):12-19LI F S, DU W, BAO G R, et al. Improvement of Oxidation Stability of Biodiesel in Waste Oil[J].Journal of Kunming University of Science and Technology(Natural Science),2014,39(2):12-19
[15]苏成帅,李法社,杨学毅等.10种抗氧化剂在生物柴油中的抗氧化和油溶性能研究[J].中国粮油学报,2015,30(5):53-57SU C S, LIF S, YANG X Y, et al. Antioxidation and oil solubility of 10 antioxidants in biodiesel[J].Journal of the Chinese Cereals and Oils Association, 2015, 30(5):53-57.
[2]周文化,郑仕宏,蒋爱民等.植物油脂脂肪酸组成及位置分布研究进展[J].粮食与油脂,2011,24(3):4-6ZHOU W H, ZHENG S H, JIANG A M, et al. Research progress on fatty acid composition and position distribution of vegetable oils[J]. Grain and Oil, 2011, 24(3):4-6
[3]袁超,包杰,朱天仪.核桃油的理化性质及氧化稳定性研究[J].粮食与油脂,2018,31(6):27-30YUAN C, Bao J, Zhu T Y. Study on Physical and Chemical Properties and Oxidation Stability of Walnut Oil[J]. Grain and Oil, 2018, 31(6):27-30
[4]杨春英,刘学铭,陈智毅等.15种食用植物油脂肪酸的气相色谱-质谱分析[J].食品科学,2013,34(6):211-214YANGC Y,LIU X M,CHEN Z Y,et al. Gas ChromatographyMass Spectrometry Analysis of Fatty Acids in 15 Edible Vegetable Oils[J]. FOOD SCIENCE, 2013, 34(6):211-214
[5]梅文泉,王禄祥,方海仙等.8种云南植物油脂肪酸的气相色谱-质谱测定[J].分析试验室,2016,35(12):1432-1437MEI W Q,WANG L X, FANG H X, et al. Determination of Fatty Acids in Eight Kinds of Yunnan Vegetable Oils by Gas Chromatography-Mass Spectrometry[J]. Laboratory of Analysis, 2016, 35(12):1432-1437
[6]Rezanka, Tomas Irena Kolouchova, Linda Nedbalova, et al.Enantiomeric separation of triacylglycerols containing very long chain fatty acids[J]. Journal of Chromatography A,2018(1557):9-19
[7]李娜.不同抗氧化剂对油脂抗氧化性能的影响研究[J].安徽农学通报,2018(11):21-26LI N. Study on the Effect of Different Antioxidants on Antioxidant Performance of Oils[J]. Anhui Agricultural Science Bulletin, 2018(11):21-26
[8]周建平,郭华.几种抗氧化剂的溶解特性及其在大豆油中的应用[J].湖南农业大学学报,1999,25(3):208-212ZHOU J P, GUO H. Solubility characteristics of several antioxidants and their application in soybean oil[J]. Journal of Hunan Agricultural University, 1999,25(3):208-212
[9]Joven J, Micol V. Carreteroa S, et al.Polyphenols and the modulation of gene expression pathways:Can we eat our way out of the danger of chronic disease[J].Critical reviews in Food Science and Nutrition,2014,54(8):985~1001
[10]念合新,陈国需,王泽爱等.蓖麻油在润滑领域中的应用[J].合成润滑材料,2011,38(1):32-34NIAN H X, CHEN G X, WANG Z A,et al. Application of castor oil in the field of lubrication[J].合成润滑材料,2011,38(1):32-34
[11]李春焕,王晓琴,曾秋梅等.植物油脂氧化过程及机理、检测技术以及影响因素研究进展[J].食品与发酵工业,2016,42(9):276-284LI C H,WANG X Q, ZENG Q M, et al. Research progress in oxidation process and mechanism of vegetable oils,detection technology and influencing factors[J]. Food and Fermentation Industries,2016,42(9):276-284
[12]WANG X Q,LIANG X Q,ZHAO J,et al. Cul tivar characterization of tea seed oils by their active components and antioxidant capacity[J]. Journal of American Oil Chemists Society,2014,91(4):629-639
[13]WANG J K,SHAHIDI F.Acidolysis of p-Coumaric acid with omega-3 oils and antioxidant activity of phenolipidproducts in vitro and biological model systems[J].Journal of Agricultuural and Food Chemistry,2014,62(2):454-461
[14]李法社,杜威,包桂蓉等.地沟油生物柴油氧化稳定性能的改进研究[J].昆明理工大学学报(自然科学版),2014,39(2):12-19LI F S, DU W, BAO G R, et al. Improvement of Oxidation Stability of Biodiesel in Waste Oil[J].Journal of Kunming University of Science and Technology(Natural Science),2014,39(2):12-19
[15]苏成帅,李法社,杨学毅等.10种抗氧化剂在生物柴油中的抗氧化和油溶性能研究[J].中国粮油学报,2015,30(5):53-57SU C S, LIF S, YANG X Y, et al. Antioxidation and oil solubility of 10 antioxidants in biodiesel[J].Journal of the Chinese Cereals and Oils Association, 2015, 30(5):53-57.