拉曼光谱在跟踪坚果油脂氧化过程的应用研究
首发时间:2020-03-13
摘要:本文以8种坚果油脂作为研究对象,采用拉曼光谱技术表征油脂在烘箱(63±1℃)加速过程中的脂质氧化,并收集拉曼图谱并跟踪特征峰相对强度变化。结果表明:随着氧化时间的延长,拉曼峰强呈现降低趋势,尤其是1656 cm-1(C=C)变化最明显;同时,拉曼特征峰相对强度I970cm-1/I1442cm-1逐渐增加,I1655cm-1/I1745cm-1逐渐降低,说明反式结构在氧化过程中逐渐增多,顺式双键在氧化过程中发生损失;另外监测到过氧化值(PV)、茴香胺值(p-AV)、共轭二烯(CD)、羰基价(COV)这些氧化化学指标在加速氧化过程中呈现升高趋势,说明有氧化产物在不断生成;进一步Pearson相关性分析表明,拉曼光谱特征峰相对强度与化学氧化特征值存在显著相关性,相关系数r分别为0.749~0.990,-0.679 ~ -0.979 (p<0.01),说明拉曼光谱可以有效表征坚果油脂的氧化过程。
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Application of Raman spectroscopy in tracking oxidation of nut oils
Abstract:In this study, eight types of nut oil were used to study the lipid oxidation through the accelerated storage conditions in oven (63 ± 1 ℃), and the Raman spectroscopy technique was adopted to analyze the stored samples and then collected the change of relative intensity of the characteristic peaks in Raman spectrum. The results showed that with the extension of the oxidation time, the Raman peak intensity decreased, especially the 1656 cm-1 (C = C) change was most obvious; And , The relative intensity of the characteristic peak I970cm-1/I1438cm-1 was increased and I1656cm-1/I1746cm-1 was decreased, which indicates the lipid oxidation process, the increase of trans structure, and the decrease of cis double bond, respectively. In addition, the peroxide value (PV), p-anisidine value (p-AV), conjugated diolefins (CD) and carbonyl group value (COV) were detected to increase during the accelerated oxidation process, which indicated the generation of the lipid oxidation products. Furthermore,Pearson correlation analysis indicated that the relative intensity of the Raman characteristic peak is significantly related to the characteristic value of chemical oxidation, and the correlation coefficients were 0.749 ~ 0.990, -0.679 ~ -0.979 (P < 0.01) respectively.Our results clearly indicated that the Raman spectroscopy has a great potential in the determination of oxidation process of nut oils.
Keywords: Nut oil Oxidation chemistry index Raman spectroscopy
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