植物油氧化检测技术的研究进展

Research progress of vegetable oils oxidation detection technologies

中文关键词:  植物油  品质监控  油脂氧化  快速检测

英文关键词:vegetable oils  quality control  lipid oxidation  rapid detect

中文摘要:

      食用油是人类日常饮食中不可缺少的一部分, 其不仅提供能量和必需脂肪酸、赋予食品特殊风味和质构, 而且还可以促进脂溶性维生素的吸收和利用。但植物油中不饱和脂肪酸含量较高, 容易被氧化, 氧化会对油脂的营养、色泽、风味造成严重影响。因此, 如何准确高效表征植物油氧化问题一直是油脂领域研究的重点之一。目前针对植物油氧化程度的检测手段主要为化学法, 随着科学技术发展, 新型植物油氧化检测评价方法越来越多, 有必要开发一类可以快速、准确地检测油脂的氧化程度并对其进行评价的检测方法。鉴于此, 本文着重对光谱法、色谱质谱法、核磁共振法和基于机器技术等检测评价技术的原理与应用进行总结阐述, 以便为油脂的品质监控和安全检测提供理论指导和科学依据。

英文摘要:

      Vegetable oil is an indispensable part of human diet, it not only provides energy and essential fatty acids, endows food with special flavor and texture, but also promotes the absorption and utilization of fat soluble vitamins. However, the content of unsaturated fatty acids in vegetable oil is high and easy to be oxidized, which has a serious impact on the nutrition, color and flavor of oxidized oil. How to ccurate and efficient characterization of the oxidation of vegetable oils has always been one of the focuses of research in the field of oils and fats. At present, the traditional detection method for the oxidation degree of vegetable oil is chemical method. With the development of science and technology, there are more and more new types of vegetable oil oxidation detection and evaluation methods. It is necessary to develop a kind of detection method which can quickly and accurately detect and evaluate the oxidation degree of oil. In view of this, this paper focused on summarizing and expounding the principles and applications of detection and evaluation techniques such as spectroscopy, chromatography-mass spectrometry, nuclear magnetic resonance, and machine-based technology, in order to provide theoretical guidance and scientific basis for quality monitoring and safety testing of oils and fats.