植物油中特丁基对苯二酚的保鲜效果

目的研究特丁基对苯二酚(tert-butyl hydroquinone,TBHQ)对植物油脂的抗保鲜效果及其降解产物的危害。方法对比分析添加和未添加TBHQ的油脂在存储过程中酸价、过氧化值的数值变化;模拟储存条件,检测储存不同时间段TBHQ及其衍生物的含量。结果添加和未添加TBHQ的油脂的酸价数值,随着时间延长,酸价数值共同呈上升趋势但幅度变化极小,过氧化值虽然数值共同呈上升趋势,但是前者数值明显低于后者数值;检测不同时间段TBHQ含量变化情况,发现其含量逐渐降低,出现4个未知吸收峰且其吸收强度逐渐增强。结论过氧化值的数值的变化可以量化TBHQ保鲜效果,而酸价则不可以;TBHQ有至少4种降解产物,其一确定为特丁基对苯二醌。

Preservation effects of tert-butyl hydroquinone in edible oils

Objective To study preservation effect and hazard of tert-butyl hydroquinone (TBHQ) in edible oils Method Comparative analysis was carried out with and without TBHQ in plant oils during storage, using acid value and peroxide value as the parameters. The content of TBHQ and its derivatives were detected in different time periods. Results The acid value of the samples were both increased in oils with and without TBHQ, but upward trend in the former was significantly lower than the latter. The content of TBHQ gradually reduced by detection of its content in different time periods, and 4 unknown absorption peaks appeared with their absorption intensity gradually increased. Conclusion The change of peroxide value but not acid value could be measured of TBHQ preservation effect. There were at least 4 kinds of degradation products of TBHQ and one of products was 2-tert-butyl-1,4-benzoquinon .