Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards.
Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards.
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DOI：
10.1016/j.foodchem.2014.11.015
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发表时间：
2015-05-01
期刊：
影响因子：
8.8
通讯作者：
Brenna, J. Thomas
中科院分区：
文献类型：
--
作者：
Gomez-Cortes, Pilar;Sacks, Gavin L.;Brenna, J. Thomas
关键词：
对加工过程中产生的食品挥发物的分析已被广泛报道，但研究之间的比较具有挑战性，部分原因是由于化学标准的可用性有限，大多数报告对大多数分析物本质上是半定量的。我们最近介绍了一种新的策略，用于创建准确定量食品化学分析的广谱同位素标准。本文应用该原理定量分析了7种热氧化食用油中的25种挥发物。经长时间氧化后，高n-3植物油（亚麻、鱼油、鳕肝）总挥发物为120 ~ 170 mg/kg，低n-3植物油总挥发物<50 mg/kg。对d5-乙基亚麻酸酯热降解的单独实验表明，非香气挥发物起源于整个n-3分子，而不仅仅是n-3末端。这些数据代表了首次使用广谱同位素标记标准定量表征相关食品加工诱导挥发物产生的报告，并验证了母体n-3脂肪酸中特定挥发物的来源。
Analysis of food volatiles generated by processing are widely reported but comparisons across studies is challenging in part because most reports are inherently semi-quantitative for most analytes due to limited availability of chemical standards. We recently introduced a novel strategy for creation of broad spectrum isotopic standards for accurate quantitative food chemical analysis. Here we apply the principle to quantification of 25 volatiles in seven thermally oxidized edible oils. After extended oxidation, total volatiles of high n-3 oils (flax, fish, cod liver) were 120-170 mg/kg while low n-3 vegetable oils were <50 mg/kg. Separate experiments on thermal degradation of d5-ethyl linolenate indicate that off-aroma volatiles originate throughout the n-3 molecule and not solely the n-3 terminal end. These data represent the first report using broad-spectrum isotopically labeled standards for quantitative characterization of processing-induced volatile generation across related foodstuffs, and verify the origin of specific volatiles from parent n-3 fatty acids.
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