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投稿时间：2019-05-14
投稿时间：2019-05-14
中文摘要: 采用气相色谱-质谱法测定美藤果油和普洱茶籽油的主要脂肪酸组成，并利用热重分析法（thermogravimetric analysis，TGA）测定不同升温速率下两种植物油的起始氧化温度（Ton）和氧化峰值温度（Tp），并对两种植物油的动力学参数进行求解。结果表明：美藤果油和普洱茶籽油的不饱和脂肪酸含量分别为92.89%、79.08%；随着升温速率的增加，两种植物油的Ton和Tp均随之升高。由热重分析法计算出在Ton处的活化能分别为：美藤果油123.5 kJ/mol；普洱茶籽油125.7 kJ/mol。美藤果油在Tp处的活化能是150.9 kJ/mol，普洱茶籽油是127.6 kJ/mol。总体来看，两种植物油都具有很好的热稳定性。
Abstract:The main fatty acid composition of the sacha inchi oil and the Puer tea seed oil were analysed by gas chromatography-mass spectrometry （GC-MS）.The onset oxidation temperature （Ton）and peak oxidation temperature（Tp）of the two vegetable oils under different heating rates were determined by thermogravimetric analysis（TGA）and the kinetic parameters of the two vegetable oils were calculated.The results showed that the percentage of unsaturated fatty acid the sacha inchi oil and Puer tea seed oil were 92.89%，79.08%，respectively.Tonand Tpof two vegetable oils were increased with the increase of heating rate.The activation energy of sacha inchi oil and Puer tea seed oil for Tonor Tpcalculated by thermogravimetric analysis were 123.5，150.9，125.7 kJ/mol and 127.6 kJ/mol，respectively.In general，two vegetable oils had good thermal stability.
keywords: sacha inchi oil Puer tea seed oil composition of fatty acid thermogravimetric analysis oxidative kinetics
文章编号：202007004 中图分类号： 文献标志码：
基金项目:国家自然科学基金（21367025）；云南省科技计划项目（2017FD118）
| 作者 | 单位 |
| ZHANG Li，YANG Zhi，ZOU Wei，XIONG Hua-bin，GAO Yun-tao | 云南民族大学化学与环境学院，云南昆明650500；云南民族大学云南省跨境民族地区生物质资源清洁利用国际联合研究中心，云南昆明650500；云南民族大学生物基材料绿色制备技术国家地方联合工程研究中心，云南昆明650500 |
| Author Name | Affiliation |
| ZHANG Li，YANG Zhi，ZOU Wei，XIONG Hua-bin，GAO Yun-tao |
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