| 共轭亚油酸酯类的氧化稳定性研究 |
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| 引用本文： | 刘美玉,任发政.共轭亚油酸酯类的氧化稳定性研究[J].食品科学,2006,27(3):37-40. |
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| 作者姓名： | 刘美玉 任发政 |
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| 作者单位： | 河北工程大学食品科学系； 中国农业大学食品科学与营养工程学院教育部、北京市功能乳品实验室 |
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| 摘 要： | 本文研究了共轭亚油酸乙酯和共轭亚油酸三甘酯的氧化稳定性,并与富含不饱和脂肪酸的红花籽油比较,探讨了变价金属离子和抗氧化剂对共轭亚油酸乙酯和共轭亚油酸三甘酯的氧化稳定性的影响。结果表明共轭亚油酸三甘酯的氧化稳定性优于共轭亚油酸乙酯的氧化稳定性;加入0.02%VE可明显提高它们的氧化稳定性,而0.02%三氯化铁则减弱了它们的氧化稳定性;VC在共轭亚油酸酯类的油状体系中对抗氧化剂维生素E没有增效作用。
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| 关 键 词： | 共轭亚油酸乙酯 共轭亚油酸三甘酯 氧化稳定性 自由基清除剂 |
| 文章编号： | 1002-6630（2006）03-0037-04 |
| 收稿时间： | 2005-10-30 |
| 修稿时间： | 2005-10-30 |
Study on the Oxidative Stability of Conjugated Linoleic Acid Esters |
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| LIU Mei-yu,REN Fa-zheng.Study on the Oxidative Stability of Conjugated Linoleic Acid Esters[J].Food Science,2006,27(3):37-40. |
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| Authors: | LIU Mei-yu REN Fa-zheng |
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| Affiliation: | 1.Department of Food Science, Hebei University of Engineering, Handan 056006, China;2.College of Food Science and Nutritional Engineering, China Agricultural University, Laboratory ofFunctional Dairy, Ministry of Education and Beijing City, Beijing 100083, China |
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| Abstract: | This paper studied the oxidative stability of Conjugated Linoleic Acid-Ethyl Ester (CLA-EE) and Conjugated LinoleicAcid Tyiglycerides(CLA-TG), and compared it with the safflower seed oil which was of rich unsaturated fatty acid. This paperalso studied the effects of transitional metallic ions and antioxidants on the oxidative stability of CLA-EE and CLA-TG. The resultsshowed that the oxidative stability of CLA-TG was higher than CLA-EE, their oxidative stability could be improved when theamount of vitamine E was added 0.02%. Nevertheless the addition of 0.02% FeCl3 could decrease their oxidative stability, whereasthe addition of vitamine C had no enhancement on the antioxidative effect of vitamine E in the oil system of Conjugated LinoleicAcid esters. |
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| Keywords: | CLA-EE CLA-TG oxidative stability free radical scavenger |
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