FORMATION OF STIGMASTA-3,5-DIENE IN VEGETABLE-OILS
FORMATION OF STIGMASTA-3,5-DIENE IN VEGETABLE-OILS
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DOI：
10.1016/0308-8146(94)90173-2
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发表时间：
1994-01-01
期刊：
影响因子：
8.8
通讯作者：
AMELOTTI, G
中科院分区：
文献类型：
--
作者：
CERT, A;LANZON, A;AMELOTTI, G
研究了-谷甾醇在植物油中形成污名-3,5-二烯（STIG）的过程。在此之前，已开发并验证了测定STIG的分析方法。对于初榨橄榄油和粗植物油，通常的油生产过程（压力、离心和溶剂萃取）和长期储存都不会产生可测量的STIG，除了粗橄榄渣油，由于干燥过程中对固体残留物施加高温而产生少量STIG。研究了影响精炼过程的变量对STIG生成的影响。虽然只有在加热油后才会出现少量的STIG，但这种化合物主要是在漂白土处理过程中产生的。脱色温度和漂白土活性是STIG形成过程中最重要的变量。在正常条件下进行除臭后，精制橄榄油保留了可测量量的STIG。其他高-谷甾醇含量的植物油（如葵花籽油、菜籽油和大豆油）的精炼也产生了相当数量的STIG。这些结果支持基于STIG测定的方法检测初榨橄榄油和粗种子油中精制植物油的低百分比。
The formation of stigmasta-3,5-diene (STIG) in vegetable oils from beta-sitosterol was investigated. previously, analytical methods for STIG determination were developed and verified. For virgin olive oil and crude vegetable oils, the usual oil production processes (pressure, centrifuging and solvent extraction) and long term storage did not produce measurable amounts of STIG, except in the case of crude olive pomace oils where small quantities arose as a result of the high temperature applied to the solid residues during the drying operation. The influence on STIG generation of variables affecting the refining processes was studied. Although minor amounts of STIG appeared after only heating the oil, this compound was produced mainly during the bleaching earth treatment. The decoloration temperature and the bleaching earth activity were the most important variables involved in STIG formation. After deodorising, carried out under normal conditions, the refined olive oils retained measurable amounts of STIG. The refining of other vegetable oils with high beta-sitosterol content (such as sunflower, rapeseed and soya oils) also rendered considerable amounts of STIG. These results support the method based on STIG determination for detecting low percentages of refined vegetable oils in virgin olive oils and crude seed oils.