山嵛酸酰胺与芥酸酰胺的氧化稳定性研究
目的 研究山嵛酸酰胺与芥酸酰胺的氧化稳定性。方法 应用油脂氧化稳定性仪研究山嵛酸酰胺与芥酸酰胺的氧化稳定时间, 并比较光照的影响; 通过红外光谱仪与差示扫描量热仪(differential scanning calorimetry, DSC)研究加速氧化前后红外光谱图与热分析图谱的差异性; 应用DSC研究芥酸酰胺在升温-降温-升温过程中的热特性以及山嵛酸酰胺升温过程中的热特性, 并研究光照对样品热特性的影响。结果 光照明显影响稳定时间, 对芥酸酰胺的影响则更为敏感; 加速氧化后出现羰基峰, 山嵛酸酰胺在3300 cm-1处峰形基本没有变化, 而芥酸酰胺由双峰变为单峰, 山嵛酸酰胺在700 cm-1左右峰的强度无明显变化, 而芥酸酰胺峰形明显增强; 光照使芥酸酰胺熔融温度与结晶温度发生改变, 山嵛酸酰胺除了熔融峰之外还有2个脂肪酸峰, 光照影响熔融峰峰形。另外在加速氧化后进行热特性测试时, 山嵛酸酰胺与芥酸酰胺熔融峰峰形正常, 但峰值温度略有变化。结论 山嵛酸酰胺与芥酸酰胺的油脂氧化稳定性, 可以应用油脂氧化稳定性仪、差示扫描量热仪及红外光谱仪进行评价。
Objective To investigate the oxidation stability of docosanamide and erucylamide. Methods Oxidation stability time of docosanamide and erucylamide as well as the influence of lighting were studied with Rancimat meter. The differences of infrared spectroscopy and thermal analysis of samples before and after accelerated oxidation with infra-red (IR) and differential scanning calorimetry (DSC) were discussed. The thermal characteristics of erucylamide in heating-cooling-heating procedure and of docosanamide in heating process as well as the effect of lighting were investigated. Results The stability time was obviously reduced after lighting and the effect of lighting on erucylamide was more sensitive. The carbonyl group appeared after accelerated oxidation and there was no change of the peak at 3300 cm-1 basically for docosanamide while for erucylamide the change from bimodal to single peak occurred. At 700 cm-1, the intensity of peak for docosanamide didn’t change apparently while for erucylamide the intensity was enhanced sharply. The melting and crystallization temperature of erucylamide changed owing to the lighting. While for docosanamide apart from the melting peak there were also two fatty acid peaks and the lighting affected the melting peak. In addition, the peak shapes of docosanamide and erucylamide were normal with a little change of peak temperature in the thermal analysis after accelerated oxidation. Conclusion The oil oxidation stability of docosanamide and erucylamide can be characterized with Rancimat meter, DSC and IR.
标题：山嵛酸酰胺与芥酸酰胺的氧化稳定性研究
英文标题：Oxidation stability of docosanamide and erucylamide
作者：
吴伟都 杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室
朱慧 杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室
李卫群 杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室
王雅琼 杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室
李言郡 杭州娃哈哈集团有限公司,浙江省食品生物工程重点实验室
中文关键词:山嵛酸酰胺,芥酸酰胺,氧化稳定性,
英文关键词:docosanamide,erucylamide,oxidation stability,
发表日期：2016-05-30
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