RECENT ADVANCES IN LIPID OXIDATION
RECENT ADVANCES IN LIPID OXIDATION
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DOI：
10.1002/jsfa.2740540402
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发表时间：
1991-01-01
影响因子：
4.1
通讯作者：
FRANKEL, EN
中科院分区：
文献类型：
--
作者：
FRANKEL, EN
在亚麻酸甲酯自氧化的主要途径中，内部氢过氧化物的过氧基经历快速的1，3-环化形成氢过氧副氧化物。由于亚麻酸过氧化氢相对不稳定，自由基抗氧化剂在亚麻酸油中的效果比亚油酸油低得多。生育酚和类胡萝卜素能有效地抑制植物油的光敏氧化。丙二醛的直接气相色谱分析与TBA试验无关。模型荧光研究表明，丙二醛在与DNA的交联中可能不是那么重要。与氧化的亚油酸甲酯不同，氧化的三甘油酸不会形成二聚体。尽管三甘油酯在1(3)-甘油三酯和2-甘油三酯位置之间没有偏好性，但三甘油酯的n-3双键在1(3)-位置比在2-位置氧化得更多。合成甘油三酯氧化的相对速率依次为：LnLnL，LnLn，LLnL，LLLn(Ln=亚麻酸，L=亚油酸)。要估计挥发性氧化产物对风味的影响，必须考虑它们的相对阈值以及它们在特定脂肪中的相对浓度。
In a major pathway of the autoxidation of methyl linolenate, peroxyl radicals of the internal hydroperoxides undergo rapid 1,3-cyclisation to form hydroperoxyepidioxides. Because linolenate hydroperoxides are relatively unstable, free radical antioxidants are much less effective in linolenate oils than in linoleate oils. Tocopherols and carotenoids effectively inhibit photosensitised oxidation of vegetable oils. Direct gas chromatographic analyses of malonaldehyde do not correlate with the TBA test. Model fluorescence studies indicate that malonaldehyde may not be so important in crosslinking with DNA. In contrast to oxidised methyl linoleate, oxidised trilinolein does not form dimers. Although trilinolein oxidises with no preference between the 1(3)- and 2-triglyceride positions, the n-3 double bond of trilinolenin oxidises more in the 1(3)- than in the 2-position. Synthetic triglycerides oxidise in the following decreasing relative rates: LnLnL, LnLLn, LLnL, LLLn (Ln = linolenic and L = linoleic). To estimate the flavour impact of volatile oxidation products their relative threshold values must be considered together with their relative concentration in a given fat.