二亚油酸甘油酯对大豆油氧化稳定性的影响

doi:10.3864/j.issn.0578-1752.2014.12.014

摘要/Abstract

摘要： 【目的】油脂的氧化稳定性影响油脂的储藏品质。大豆油中多种微量成分对油脂的氧化稳定性产生影响，甘油二酯是其中之一。研究添加二亚油酸甘油酯（LL）对大豆油氧化稳定性的影响，以期开发新的大豆油抗氧化剂，稳定油品品质、延长货架期。【方法】以过层析柱脱除微量成分并加入3×10-5（w/w）叶绿素的大豆油（TSSO）和未经脱除处理的大豆油（NSSO）为试验对象，分别加入0.01%、0.05%、0.1%、0.5%、1.0%、2.0%（w/w）LL，搅拌均匀制成系列样品，在25℃、光照强度为1 700 lx的敞开环境下放置。在6周试验期内，以不添加LL的样品为对照，每间隔7d按GB/T5538-2005用碘量法测定样品的过氧化值（POV）、按GB/T21121-2007用Ominion公司OSI-24型油脂氧化稳定性测定仪测定样品的氧化稳定指数（OSI）、采用顶空-气质联用法用安捷伦7890A/5975C GC/MS型气质联用仪测定油脂中挥发性醛类物质的组成及相对含量、采用色谱法用安捷伦6890N型气相色谱仪测定样品的脂肪酸组成。每组样品各指标重复测定3次，用IBM SPASS19.0软件进行方差分析，用Duncan’s新复极差法进行多重比较。【结果】两组样品在6周试验期内：（1）POV值随储藏时间延长而增高，反映样品氧化程度增加；但POV增高幅度随LL添加量增多而有所缩减；（2）OSI随储藏时间延长而降低，反映样品的氧化稳定性变差；但OSI降低幅度随LL添加量的增加而减缓；在相同时间、相同LL添加水平下，NSSO组的OSI降低幅度小于TSSO组；（3）样品中的挥发性醛类物质相对百分含量随储藏时间延长而增加；相同储藏时间，添加LL的样品该物质含量低于对照，且随LL添加量的增加而降低；（4）不饱和脂肪酸与饱和脂肪酸的比值（U/S）随储藏时间延长而呈现降低趋势；相同储藏时间，添加LL的样品比对照U/S略增；随LL添加量增加，除亚油酸含量增加外，其他脂肪酸含量无显著性变化。【结论】在常温、光照条件下，添加LL可有效抑制大豆油氧化，且与NSSO组相比，对TSSO组的抗氧化效果更显著。

关键词: 二亚油酸甘油酯, 大豆油, 氧化稳定性, 过氧化值, 脂肪酸, 抗氧化

Abstract: 【Objective】 Oxidative stability of oil is directly related to oil storage quality. Diacylglycerol, one of the trace components in soybean oil, affects the oxidative stability of oil. This article aims to study the influence of dilinolen on the oxidation stability of soybean oil and develop a new soybean oil antioxidant that will stabilize the oil quality and extend its shelf life. 【Method】 Experiments were carried out using original soybean oil (NSSO) and trace components-stripped soybean oil (TSSO) which was passed through chromatographic column. Dilinolen (LL) at different proportions of 0, 0.01%, 0.05%, 0.1%, 0.5%, 1.0%, and 2.0% was added to the soybean oils. A 30 ppm Chlorophyll B was also added into TSSO (Chlorophyll B/TSSO, W/W) and the control group was the soybean oil without dilinolen. All the samples were thoroughly mixed and stored at 25 oC and 1 700 lx under the open condition. Quality indicators of soybean oil were measured every seven days in the 6 weeks trial period according to the following methods. Iodimetry (GB/T5538-2005) was employed to evaluate peroxide value (POV) of samples. An oil oxidative stability instrument (Ominion, OSI-24）was employed to evaluate the oxidative stability index (OSI) of soybean oil using the GB/T21121-2007 method. Head-space gas chromatography and mass spectrum (GC/MS) were used to determine the composition and relative content of volatile aldehydes in the oils. Fatty acid composition was measured by gas chromatography spectrum. All assays were conducted in triplicate and variance was analyzed by IBM SPASS19.0. The means were compared using Duncan’s multiple range test.【Result】The results obtained during the 6 weeks trial period are as follows: The longer the storage time, the higher the POV value, indicating the increased oxidation of the sample, while the increased magnitude of POV values decreased with increasing amount of dilinolen. The OSI decreased with prolonged storage, reflecting the poor oxidative stability of the oils; OSI values were mitigated with the increase of the amount of LL; The reduced amplitude of OSI of TSSO was lower than that of NSSO at the same amount of dilinolen and storage time. The relative contents of volatile aldehydes in the oils were increased with prolonged storage time. The content of volatile aldehydes in oils with dilinolen added were lower than that of the control, which decreased with the increase of the amount of dilinolen added. The ratio values of unsaturated fatty acids to saturated fatty acids (U/S) decreased as storage time increased. During the same storage cycle, the U/S of the oil samples containing dilinolen was higher than that of the control group. The higher the amount of dilinolen added, the higher the linoleic content, and there was no significant change in the content of other fatty acids. 【Conclusion】 Under room temperature and light conditions, it is effective to inhibit the oxidation of soybean oil with the addition of dilinolen. The effect of dilinolen on TSSO is also significantly better than on NSSO.

Key words: dilinolein , soybean oil , oxidative stability , peroxide value , fatty acids , antioxidant

鞠兴荣, 高晓红, 何荣, 郑毅, 袁建. 二亚油酸甘油酯对大豆油氧化稳定性的影响[J]. 中国农业科学, 2014, 47(12): 2417-2424.

JU Xing-Rong, GAO Xiao-Hong, HE Rong, ZHENG Yi, YUAN Jian. The Impact of Dilinolen on the Oxidative Stability of Soybean Oil[J]. Scientia Agricultura Sinica, 2014, 47(12): 2417-2424.

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