| 4种植物油热氧化同步荧光光谱分析 |
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| 引用本文： | 李泳霖,谷宇欣,宫婷,王子健,潘政道,于修烛.4种植物油热氧化同步荧光光谱分析[J].农产品加工．学刊,2020(3):50-54,59. |
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| 作者姓名： | 李泳霖 谷宇欣 宫婷 王子健 潘政道 于修烛 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院 |
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| 基金项目： | 2019年大学生创新创业训练计划省级项目（S201910712199） |
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| 摘 要： | 以亚麻籽油、大豆油、菜籽油与葵花籽油为原料,在不同温度条件下氧化并测定其不同时间的同步荧光光谱,分析同步荧光光谱及荧光物质变化情况。结果表明,4种植物油不同温度下的同步荧光光谱峰变化主要集中在300~415 nm内,且随着加热时间的延长存在波动现象;在50℃和150℃加热氧化条件下,300,330,375,415 nm这4个峰都存在明显的波动现象;二维相关分析表明,这4个峰的荧光强度变化速率不同,不同油变化差异较大;同种油在不同温度下,4个峰的波动情况、相互关系、变化速率均有明显差异。这些峰的变化与油脂氧化过程中荧光物质和油脂氧化程度的变化有关,可以利用同步荧光光谱的变化特性作为监控油脂氧化的依据。
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| 关 键 词： | 油脂 热氧化 同步荧光光谱 分析 |
Analysis on 4 Kinds of Vegetable Oils by Synchronous Fluorescence Spectroscopy During Thermal Oxidation |
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| LI Yonglin,GU Yuxin,GONG Ting,WANG Zijian,PAN Zhengdao,YU Xiuzhu.Analysis on 4 Kinds of Vegetable Oils by Synchronous Fluorescence Spectroscopy During Thermal Oxidation[J].Nongchanpin Jlagong.Xuekan,2020(3):50-54,59. |
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| Authors: | LI Yonglin GU Yuxin GONG Ting WANG Zijian PAN Zhengdao YU Xiuzhu |
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| Institution: | (College of Food Science and Engineering,Northwest A&F University,Yangling,Shaanxi 712100,China) |
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| Abstract: | Four edible oils(linseed oil,soybean oil,rapeseed oil and sunflower oil)were chosen to heat at two different temperatures and collect synchronous fluorescence spectra,then the change of spectra and fluorescence substances were analysed.The results showed that the fluorescence peaks range was from 300 nm to 415 nm with all 4 kinds of oils at two temperatures,the intensity of peaks fluctuated with the heating time,peaks of 300,330,375,415 nm had a significant fluctuation under 50℃ and 150℃,two-dimensional correlation analysis showed that there were different changing rate of these 4 peaks,and it had differences in different oils,the fluctuation,relationship between peaks,changing rate of 4 peaks of one kind of oil was different at two temperatures.These changes of peaks were related to changes of fluorescence substances and oxidation process,these characters of fluorescence spectroscopy of oils can be a basis of analysing oil oxidation. |
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| Keywords: | vegetable oils thermal oxidation synchronous fluorescence spectroscopy analysis |
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