胡萝卜片真空油炸过程用油品质研究

主要探讨了真空油炸胡萝卜片后三种炸用油的稳定性，研究了三种炸用油的酸价、过氧化值、羰基价随油炸时间的变化规律，分析了它们之间的相关性。结果显示：与大豆色拉油相比，棕榈油和猪油有更高的油炸稳定性；三种油的酸价、过氧化值、羰基价与油炸时间存在着显著的相关性。     

Preparation of polyunsaturated phospholipids by lipase-catalyzed transesterification

Transesterifications were investigated to determine a means for preparing polyunsaturated phospholipids simply from soy phospholipid, sardine oil, and two kinds of microbial lipases originating fromCandida cylindracea andRhizopus delemar. The optimum reaction conditions forCandida cylindracea lipase were: 4 g of sardine oil, 10 mL of water, 0.7 g of lipase, 10 mL of hexane, 48 hr of reaction time at 37°C for 3 g of soy phospholipid, for which the transesterification ratio reached approximately 45%. Recovery of phospholipid was low, because hydrolysis also occurred under these reaction conditions. However, hydrolysis could be suppressed by using glycerine instead of water, and the recovery of phospholipid increased to 47%, although the transesterification ratio was reduced to 32%. Rhizopus delemar lipase has 1,3-specificity for triglycerides, and the transesterification ratio was approximately 37% in the 1-position of phospholipid. The resulting phospholipid was rich in polyunsaturated fatty acids and linoleic acid, while the total percentage of polyunsaturated fatty acids incorporated was 18.4%. Therefore, polyunsaturated phospholipids can be prepared easily by transesterification of soy phospholipid with fish oil by means of commercial lipases.     

Oxidative stability of hydrogenated menhaden oil shortening blends in cookies,crackers, and snacks

The oxidative stability of partially hydrogenated menhaden fish oil (PHMO) shortening/canola oil blends with added antioxidant tertiary butylhydroquinone (TBHQ) and various blended partially hydrogenated vegetable oil (PHVO) shortenings without antioxidant in aged cookies and crackers was analyzed by anisidine value (AV), peroxide value (PV), and Totox value. The results showed no significant differences (P<0.05) for PV, AV, or Totox value between the PHMO shortening containing TBHQ and the PHVO shortening in cookies, crackers, and deep-fried extruded snacks, except for the AV and Totox value of crackers.     

Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had better oxidative stability than a fermented milk product fortified with fish oil alone. Fortification of a fermented milk product with marine PL was performed by incorporating 1 % w/w lipids, either in the form of neat oil or in the form of a pre-emulsion. Lipid oxidation was investigated in the neat emulsions and fortified products by the measurements of primary, secondary volatile oxidation products and tocopherol content upon 32 days storage at 2 °C and 28 days storage at 5 °C, respectively. Analyses of particle size distribution, viscosity and microbial growth were also performed. In addition, sensory attributes such as sour, fishy and rancid flavor/odor were evaluated in fortified products by a trained panel. The results obtained showed that incorporation of a mixture of marine PL and fish oil into fermented milk products decreased the oxidative stability and sensory quality of fortified products. The pH-dependent behavior of iron seemed to be the main factor that influenced the lipid oxidation in the marine PL emulsion and fermented milk system. In addition, both oxidative stability and sensory acceptability of fortified products varied depending on the quality of the marine PL used for fortification.     

Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating

Effects of 0 to 1.0% levels of caprylic, capric, lauric, myristic, palmitic or stearic acid on the oxidative stability of purified soybean oil were investigated under microwave heating conditions. A prooxidative effect of the fatty acids introduced into the systems was established. The extent of this effect depended on the acyl chin and levels of added fatty acids. During microwave heating, the oxidative rate of purified soybean oil by the fatty acids was rapid compared to the addition of their corresponding hydrocarbons; the shorter the chainlength and the higher the levels of fatty acids, the more accelerated was the thermal oxidation in the oil. The results are explained on the basis of the catalytic effect of the carboxylic group on the formation of free radicals by the decomposition of hydroperoxides. Therefore, particular attention should be paid to the free fatty acid content, which affects the oxidative stability of purified soybean oil.     

Oxidative Stability of Commodity Fats and Oils: Modeling Based on Fatty Acid Composition

Although fatty acid (FA) composition is known to be of fundamental importance to oxidative stability in lipids, consistent quantifications of the magnitude of this association have proved elusive. The objective of this study was to quantify the relationship between FA composition and stability on a large scale within comparable lipid systems, with the numerical effects of individual outcome factors (e.g. output of a singular assay, oxidative products after a brief period of time, etc.) attenuated by incorporation into a comprehensive summation of stability. The stability of 50 plant‐based oils and fats was modeled according to FA composition, utilizing a quantification of stability that encompassed the complete oxidation curves of four distinct classical assays (two 1° and two 2° oxidation assessments) throughout 2 months of accelerated storage (60 °C). In our models, the concentrations of monounsaturated FA (MUFA), diunsaturated FA (DiUFA), and triunsaturated FA (TriUFA) together demonstrated a very strong correlation with our consolidated measure of stability (r² = 0.915; greater than observed with our assessments by individual assays). The resultant model also indicated the relative effect upon magnitude of oxidation of MUFA:DiUFA:TriUFA to be approximately 1:3:12—substantially greater than the 1:2:3 ratio of their relative unsaturation.     

Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow-Seeded <Emphasis Type="Italic">Brassica napus</Emphasis>

In this study, the effect of temperature (140, 160, 180 °C) and roasting time (5, 10, 15 min) on the bioactive compound content (canolol, tocopherol and plastochromanol‐8) of cold‐pressed oil from yellow‐seeded rapeseed lines of different colors was investigated. Roasting increased the peroxide value in the seed oils compared to the oils from the control samples. However, roasting did not affect the acid values of the oils, which were 1.15–1.47 and 1.30–1.40 mg KOH/g, for line PN1 03/1i/14 (yellow seeds) and line PN1 563/1i/14 (brown seeds), respectively. In this study, the seeds of line PN1 03/1i/14 were characterized by different changes in canolol content during roasting than the seeds of PN1 563/1i/14. There was a 90‐fold increase in canolol for the line PN1 03/1i/14 (768.26 µg/g) and a 46‐fold increase for the line PN1 563/1i/14 (576.43 µg/g). Changes in tocopherol and PC‐8 contents were also observed. There was an increase in the contents of γ‐T and PC‐8 in the oils obtained from the seeds roasted at 180 °C for 10 and 15 min. γ‐T content increased by 17–18% after 15 min of roasting, whereas the PC‐8 content increased twofold.     

Assessment of Interval PLS (iPLS) Calibration for the Determination of Peroxide Value in Edible Oils

Partial least squares (PLS) is a commonly used (and sometimes misused) chemometric technique for calibrating Fourier transform infrared spectroscopy, and allows the analysis of a variety of quality parameters associated with edible oils. Peroxide value (PV) is a typical parameter of interest; however, developing a robust, optimal, and reliable calibration method can be a daunting task. This paper examines and compares the use of interval PLS as a tool to develop a PLS PV calibration method for a single‐bounce attenuated total reflectance accessory relative to full spectrum PLS and experienced PLS, making use of correlation, variance, and pure component spectra. Using mixtures of fresh and oxidized oil covering a PV range of 1–20 meq/kg, backward interval PLS could systematically produce quality calibrations without the need to resort to experienced PLS. The experienced PLS requires a degree of spectral knowledge as well as diligent and tedious spectral examination, including largely unstructured iterative calibrations and cross‐validations to improve calibration performance. The backward interval PLS is also better than the full spectrum PLS in terms of model performance. In addition, the general model developed could account for the errors caused by oil types.     

Chemiluminescence as a method for oxidative rancidity assessment in autoxidized marine oils

Chemiluminescence based on light emission from excited oxygen species,e.g. singlet oxygen and triplet carbonyls, has been used to measure the oxidative rencidity of fish oils. The luminescence was recorded after sodium hypochlorite addition to the oils dissolved intert-butanol. In addition to high sensitivity and ability to detect small changes in rancidity, the method is fast and may be used as a supplement to the standard chemical methods for quality assessment and antioxidant evaluation. However, care has to be taken in interpretation of the chemiluminescence data of different fish oils, as the light emission depends on both the composition and the rancidity level of the oil. The autoxidized oils were also characterized by peroxide value, thiobarbituric acid value, anisidine value, Kreis rancidity index, iodine value, ultraviolet measurements, capillary gas chromatography, size-exclusion chromatography and sensoric evaluation.     

1H-NMR Characterization of Epoxides Derived from Polyunsaturated Fatty Acids

In recent years, ¹H NMR has been used to study epoxides in lipid oxidation and industrial processes, but the peak assignments reported for monoepoxides and diepoxides have been inconsistent. Lack of clear assignments for chemical shifts of epoxides derived from polyunsaturated fatty acids (PUFA) has also limited the use of ¹H NMR in detecting and quantifying these products during both oxidative degradation and industrial epoxidation. In this study, ¹H NMR was used to characterize the epoxides synthesized from trilinolein, trilinolenin, canola oil, and fish oils by reaction with formic acid and hydrogen peroxide. Assignments for epoxides derived from PUFA in canola oil and fish oil were between 2.90–3.23 ppm and 2.90–3.28 ppm, distinct from other chemical groups in these oils. Chemical shifts of epoxy groups moved downfield with an increasing number of epoxy groups in the fatty acid chain. Hence, peaks for diepoxides appeared at 3.00, 3.09, and 3.14 ppm and for triepoxides at 3.00, 3.16, and 3.21 ppm. Results also suggested that stereoisomers of diepoxides and triepoxides were formed during the epoxidation process under the conditions of this study. These new assignments for di‐ and tri‐epoxide stereoisomers were supported by GC–MS analysis of their methyl esters, H–H COSY experiments, and a re‐evaluation of several previous epoxide‐related studies.     

Improving the Oxidative Stability of Krill Oil-in-Water Emulsions

A positively charged protein (fish gelatin) or a negatively charged protein species (heat-treated milk protein–carbohydrate mixture) was added to a primary krill oil (KO) emulsion stabilized by the phospholipids inherent in KO, with the aim of improving the oxidative stability of KO-in-water emulsions at pH 8.0 (10 % KO). The positively charged fish gelatin deposited on the primary interface of the oil droplets in the primary KO-in-water emulsion improved the oxidative stability of the KO-in-water emulsion as evidenced by the higher eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) remaining and lower propanal produced after accelerated oxidation (40 °C, 25 days). The addition of the negatively charged heat-treated milk protein–carbohydrate mixture containing Maillard reaction products (MRP) to the bulk phase of the emulsion also enhanced the oxidative stability of the KO-in-water emulsion. The addition of MRP to the aqueous phase of phospholipids stabilized emulsion droplets offered more protection to EPA and DHA of the KO emulsions compared to the formation of an additional layer at the interface of the KO emulsion droplet. This suggests that interventions based on addition of antioxidant species to the formulation were more effective for arresting oxidation than increasing the thickness of the droplet interface. The addition of proteins into KO containing emulsion formulations is a promising strategy for protecting omega-3 marine phospholipids against oxidation.     

Determination of anisidine value in thermally oxidized palm olein by fourier transform infrared spectroscopy

Fourier transform infrared (FTIR) spectroscopy with transmission cell is described to predict anisidine value of palm olein. The calibration set was prepared by mixing the thermally oxidized palm olein and the unoxidized palm olein with certain ratios (w/w) covering a wide range of anisidine values. A partial least square (PLS) regression technique was employed to construct a calibration model. This model was further accomplished by a validation step. The standard error of prediction found was 0.51. The precision of this method was shown to be comparable to the accuracy of the American Oil Chemists’ Society method used for measurement of anisidine value, with coefficient of determination (R ²) of 0.99. The study showed that mid-band FTIR spectroscopy combined with a PLS calibration technique is a versatile, efficient, and accurate technique for the estimation of anisidine value of palm olein within about 2 min with less than 2 mL of sample.     

Crosslink mechanisms of high-solids alkyd resins in the presence of reactive diluents

The drying of alkyds was studied using NMR and mass spectrometry employing model compounds. Crosslinking occurs via oxidation of unsaturated fatty (linoleic) acids in the resin. Hydroperoxides formed as intermediates are degraded to alkoxy and peroxy radicals by cobalt catalyst. These radicals then recombine to form mainly ether and peroxy crosslinks. However, with conjugated fatty acids another mechanism prevails in which addition of radicals to the double bonds occurs. Despite the differences in mechanism the rates of both reactions were found to be similar. High-solids alkyd coatings may employ reactive diluents replacing traditional solvents (white spirit). The rate of incorporation of these reactive diluents into the actual paint film during drying can be followed with NMR. Allyl ether groups appear to react fastest whereas allyl esters show generally little reactivity. Using mass spectrometry it was found that incorporation involves recombination of radicals as well. However, reactive diluents with conjugated double bonds will be incorporated by radical addition.