High temperature degradation of fatty acids: mechanistic studies of antioxidant and cyclization

脂肪酸的高温降解：抗氧化和环化的机理研究

• 批准号: 218070-2009
• 负责人: Angers, Paul
• 金额: $ 2.77万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=523848
• 关键词: temperature; degradation; fatty; acids; mechanistic

Canada is an important producer of fats and oils (Canola, soya, flax, lard, tallow) and a major user of fats and oils for industrial frying. In the present context of low saturates, zero trans and omega-3 nutrition, heating fats and oils results more than ever in thermolytic and oxydative processes leading to the formation of degradation products such as cyclic fatty acid monomers, oligomers (polymers), trans and oxygenated fatty acids, and in volatile breakdown molecules. While the products of degradation may transform healthy oils into products which are harmful to human health, the thermal stability of the oils is a growing economic preoccupation for the food industry. Thus our long term goal is to develop ways to control the modification of fats and oils at high temperatures (as in frying) through a better understanding of the mechanisms and kinetics of the chemical reactions leading to the decomposition of the lipid molecules, and also by which non-traditionnal lipidic antioxidants may act as protective agents for unsaturated fatty acids.

加拿大是油脂（油菜籽、大豆、亚麻、猪油、牛脂）的重要生产国，也是工业油炸用油脂的主要使用国。在低饱和、零反式和ω-3营养的本发明的背景下，加热脂肪和油比以往任何时候都更导致热解和氧化过程，导致形成降解产物，例如环状脂肪酸单体、低聚物（聚合物）、反式和氧化脂肪酸，以及挥发性分解分子。虽然降解产物可能将健康的油转化为对人类健康有害的产品，但油的热稳定性是食品工业日益关注的经济问题。因此，我们的长期目标是通过更好地了解导致脂质分子分解的化学反应的机制和动力学，以及非传统的方法来开发控制脂肪和油在高温（如油炸）下改性的方法。脂质抗氧化剂可以作为不饱和脂肪酸的保护剂。