葵花籽油热氧化过程的1h-nmr 指纹图谱与lf-nmr 弛豫特性研究.pdf

Modern Food Science and Technology 2014, Vol.30, No.8 （上海理工大学食品质量与安全研究所，上海 200093） 1 论文应用 H-NMR 研究了葵花籽油 65 贮藏过程中氧化产物（共轭烯、醛类、氧化物、芳香烃、游离酸相对含量）的 变化规律，并与低场核磁共振（LF-NMR ）弛豫特性中的S 1 21 的变化进行了相关性分析。H-NMR 结果表明，在 65 贮藏过程中，油 样的初级氧化产物随贮藏时间的延长呈先增加后减小的趋势，与氢过氧化物相比，氢过氧化物-共轭二烯优先降解；次级氧化产物及 水解产物如醛、环氧化物、游离脂肪酸等随贮藏时间呈良好指数关系（R20.96 ），芳香烃则随贮藏时间呈先增加后减小的趋势。而 LF-NMR 检测所得到的油样的 S 2 21 随贮藏时间延长呈良好的指数增加趋势（R =0.99 ）。相关性分析表明，氧化物、游离脂肪酸与 S21 的相关性最高，模型验证合理可靠。该结果可为研究 S21 特征峰的表征物质、提高 LF-NMR 油脂品质判别率提供研究参考及有益思路。 葵花籽油；贮藏；1H-NMR；氧化物；峰比例面积 S21 1673-9078(2014)8-43-50 1 H Nuclear Magnetic Resonance (NMR) Fingerprints and Low-Field- NMR Relaxation Properties of Sunflower Oil during Thermal Oxidation LU Hai-yan, WANG Xin, ZHAO Ting-ting, LIU Bao-lin (Institute of Food Safety and Quality, University of Shanghai for Science and Technology, Shanghai 200093, China) 1 1 Abstract: H nuclear magnetic resonance ( H-NMR) was used to study change patterns associated with relative content of oxidation products (conjugated olefins, aldehydes, oxides, aromatic hydrocarbons, and free fatty acids) produced by the process of thermal oxidation during storage of sunflower oil at 65 . Correlation analysis with S21 changes in low-field (LF)-NMR relaxation was conducted. The 1H-NMR results indicated that the amount of primary oxidation products increased initially and then decreased with time, where hydroperoxide- conjugated dienes were preferentially degraded as compared to hydrogen peroxides. The amount