加热条件下大豆油中TBHQ的挥发、转化规律及其对大豆油品质的影响
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摘要
以大豆油为加热介质,采用烘箱法研究不同加热温度条件下叔丁基对苯二酚(tertiary butylhydroquinone,TBHQ)的损耗规律、损耗途径及对大豆油品质的影响,并对其在加热条件下的挥发和转化产物进行了详尽的研究。结果表明:较低加热温度条件下TBHQ的抗氧效果较好,高温条件下其抗氧化性能明显减弱;TBHQ的损耗随着加热温度的升高而增加;高温加热条件下大豆油中的TBHQ主要以挥发形式损耗,同时会有少量TBHQ转化为叔丁基对苯二醌(2-tert-butyl-1,4-benzoquinone,TQ)和其他物质,其中,主要转化产物是TQ;另外,挥发物中伴随有少量的TQ等转化产物和分解产物。
The volatilization and transformation patterns and loss pathways of tertiary butylhydroquinone(TBHQ) in soybean oil and its effect on the quality of soybean oil were studied by oven heating method. In addition,its volatilization and transformation products in soybean oil were studied in details at high temperature. The results showed that at low temperature,TBHQ had better antioxidant properties,while its antioxidant potency was significantly weakened at high temperature. As the heating temperature rose,TBHQ loss significantly increased. Volatilization was the major pathway for TBHQ loss in the soybean oil at high temperatures; meanwhile a small portion of TBHQ was transformed to 2-tertbutyl-1,4-benzoquinone(TQ) and other substances,and the major transformation product of TBHQ was TQ; Moreover,the volatilization products contained a small amount of transformation products such as TQ and decomposition products.
The volatilization and transformation patterns and loss pathways of tertiary butylhydroquinone(TBHQ) in soybean oil and its effect on the quality of soybean oil were studied by oven heating method. In addition,its volatilization and transformation products in soybean oil were studied in details at high temperature. The results showed that at low temperature,TBHQ had better antioxidant properties,while its antioxidant potency was significantly weakened at high temperature. As the heating temperature rose,TBHQ loss significantly increased. Volatilization was the major pathway for TBHQ loss in the soybean oil at high temperatures; meanwhile a small portion of TBHQ was transformed to 2-tertbutyl-1,4-benzoquinone(TQ) and other substances,and the major transformation product of TBHQ was TQ; Moreover,the volatilization products contained a small amount of transformation products such as TQ and decomposition products.
引文
[1]毕艳兰.油脂化学[M].北京:化学工业出版社,2005:60-93.
[2]ELDIN A K.Effect of fatty acids and tocopheraos on the oxidative stability of vegetable oils[J].European Journal of Lipid Science and Technology,2006,108(12):1051-1061.
[3]CHUNG Y K,YOUSEF A E.Inactivation of barotolerant strains of listeria monocytogenes and Escherichia coli O157:H7 byultra high pressure and tert-butylhydroquinone combination[J].The Journal of Microbiology,2008,46(3):289-294.
[4]粱莹,崔炳群.TBHQ在富油食品中的应用现状和前景[J].食品工业科技,2008,28(12):228-229.
[5]KAITARANTA J K.Control of lipid oxidation in fish oil with various antioxidative compounds[J].Journal of the American Oil Chemists’Society,1992,69(8):810-813.
[6]RUGER C W,KLINKER E J,HAMMOND E G.Abilities of some antioxidants to stabilize soybean oil in industrial use conditions[J].Journal of the American Oil Chemists’Society,2002,79(7):733-736.
[7]MERRILL L I,PIKE O A,OGDEN L V,et al.Oxidative stability of conventional and high-oleic vegetable oils with added antioxidants[J].Journal of the American Oil Chemists’Society,2008,85(8):771-776.
[8]毕艳兰,王宏雁,郭诤.TBHQ及其合成过程中衍生物在常温和高温下抗氧化活性的研究[J].中国粮油学报,2005,20(2):64-66.
[9]HAMAMA A A,NAWAR W W.Thermal decomposition of some phenolic antioxidants[J].Journal of Agricultural and Food Chemistry,1991,39(6):1063-1069.
[10]BUCK D F.Antioxidants in soya oil[J].Journal of the American Oil Chemists’Society,1981,58(3):275-278.
[11]ASAP T,AUGUSTIN M A.Effect of TBHQ on quality characteristics of RBD olein during frying[J].Journal of the American Oil Chemists’Society,1986,63(9):1169-1172.
[12]LIN F S,WARNER C R,FAZIO T.Alteration of phenolic antioxidants in heated vegetable oil[J].Journal of the American Oil Chemists’Society,1981,58(7):789-792.
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[16]WANASUNDARA U N,SHAHIDI F.Storage stability of microencapsulated seal blubber oil[J].Journal of Food Lipids,1995,2(2):73-86.
[17]杜淑霞,刘庆峰,陈弘,等.反相高效液相色谱法分离和测定氢醌,叔丁基氢醌,2,5-二叔丁基氢醌[J].食品研究与开发,2001,22(B12):59-61.
[18]AOCS:Official Methods and Recommended Practices of the American Oil Chemists’Society[S].5nd ed.Champaign,Illinois,AOCS Press,1997,Method Ce:6-86.
[19]唐瑞明,龙伶俐,薛雅琳,等.GB 1535—2003大豆油[S].北京:中国标准出版社,2003.
[20]HUI Y H.贝雷:油脂化学与工艺学[M].徐生庚,裘爱泳,译.5版.北京:中国轻工业出版社,2001:285-384;514-607.
[21]许荣华,闫喜霜,姜慧,等.餐饮业煎炸油质量快速检测方法探讨[J].食品科学,2008,29(8):652-654.
[22]DOBARGANES M C.Formation and analysis of high molecularweight compounds in frying fats and oils[J].OCL-Oleagineux Corps Gras Lipids,1998,5(1):41-47.
[23]KANAVOURAS A,COUTELIERIS F A.Shelf-life predictions for packaged olive oil based on simulations[J].Food Chemistry,2006,96(1):48-55.
[24]RHO K L,SEIB P A,CHUNG O K,et al.Retardation of rancidity in deep-fried instant noodles(ramyon)[J].Journal of the American Oil Chemists’Society,1986,63(2):251-256.
[25]van de VOORT F R,ISMAIL A A,SEDMAN J,et al.Monitoring the oxidation of edible oils by fourier transform infrared spectroscopy[J].Journal of the American Oil Chemists’Society,1994,71(3):243-253.
[2]ELDIN A K.Effect of fatty acids and tocopheraos on the oxidative stability of vegetable oils[J].European Journal of Lipid Science and Technology,2006,108(12):1051-1061.
[3]CHUNG Y K,YOUSEF A E.Inactivation of barotolerant strains of listeria monocytogenes and Escherichia coli O157:H7 byultra high pressure and tert-butylhydroquinone combination[J].The Journal of Microbiology,2008,46(3):289-294.
[4]粱莹,崔炳群.TBHQ在富油食品中的应用现状和前景[J].食品工业科技,2008,28(12):228-229.
[5]KAITARANTA J K.Control of lipid oxidation in fish oil with various antioxidative compounds[J].Journal of the American Oil Chemists’Society,1992,69(8):810-813.
[6]RUGER C W,KLINKER E J,HAMMOND E G.Abilities of some antioxidants to stabilize soybean oil in industrial use conditions[J].Journal of the American Oil Chemists’Society,2002,79(7):733-736.
[7]MERRILL L I,PIKE O A,OGDEN L V,et al.Oxidative stability of conventional and high-oleic vegetable oils with added antioxidants[J].Journal of the American Oil Chemists’Society,2008,85(8):771-776.
[8]毕艳兰,王宏雁,郭诤.TBHQ及其合成过程中衍生物在常温和高温下抗氧化活性的研究[J].中国粮油学报,2005,20(2):64-66.
[9]HAMAMA A A,NAWAR W W.Thermal decomposition of some phenolic antioxidants[J].Journal of Agricultural and Food Chemistry,1991,39(6):1063-1069.
[10]BUCK D F.Antioxidants in soya oil[J].Journal of the American Oil Chemists’Society,1981,58(3):275-278.
[11]ASAP T,AUGUSTIN M A.Effect of TBHQ on quality characteristics of RBD olein during frying[J].Journal of the American Oil Chemists’Society,1986,63(9):1169-1172.
[12]LIN F S,WARNER C R,FAZIO T.Alteration of phenolic antioxidants in heated vegetable oil[J].Journal of the American Oil Chemists’Society,1981,58(7):789-792.
[13]上海市卫生防疫站,天津市卫生防疫站,安徽省卫生防疫站,等.GB/T 5009.37—2003食用植物油卫生标准的分析方法[S].北京:中国标准出版社,2003.
[14]AOCS:Official methods and recommended practices of the american oil chemists’society[S].4nd ed.Champaign:AOCS Press,1993,Method Cd:8-53.
[15]栾霞,薛雅琳,姜荷,等.GB/T 24304—2009动植物油脂茴香胺值的测定[S].北京:中国标准出版社,2003.
[16]WANASUNDARA U N,SHAHIDI F.Storage stability of microencapsulated seal blubber oil[J].Journal of Food Lipids,1995,2(2):73-86.
[17]杜淑霞,刘庆峰,陈弘,等.反相高效液相色谱法分离和测定氢醌,叔丁基氢醌,2,5-二叔丁基氢醌[J].食品研究与开发,2001,22(B12):59-61.
[18]AOCS:Official Methods and Recommended Practices of the American Oil Chemists’Society[S].5nd ed.Champaign,Illinois,AOCS Press,1997,Method Ce:6-86.
[19]唐瑞明,龙伶俐,薛雅琳,等.GB 1535—2003大豆油[S].北京:中国标准出版社,2003.
[20]HUI Y H.贝雷:油脂化学与工艺学[M].徐生庚,裘爱泳,译.5版.北京:中国轻工业出版社,2001:285-384;514-607.
[21]许荣华,闫喜霜,姜慧,等.餐饮业煎炸油质量快速检测方法探讨[J].食品科学,2008,29(8):652-654.
[22]DOBARGANES M C.Formation and analysis of high molecularweight compounds in frying fats and oils[J].OCL-Oleagineux Corps Gras Lipids,1998,5(1):41-47.
[23]KANAVOURAS A,COUTELIERIS F A.Shelf-life predictions for packaged olive oil based on simulations[J].Food Chemistry,2006,96(1):48-55.
[24]RHO K L,SEIB P A,CHUNG O K,et al.Retardation of rancidity in deep-fried instant noodles(ramyon)[J].Journal of the American Oil Chemists’Society,1986,63(2):251-256.
[25]van de VOORT F R,ISMAIL A A,SEDMAN J,et al.Monitoring the oxidation of edible oils by fourier transform infrared spectroscopy[J].Journal of the American Oil Chemists’Society,1994,71(3):243-253.