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维生素E对鸭油甘油二酯油热氧化稳定性的影响
曲金金1，李芳芳1，赵光焰2，王宝维1，张名爱1，姚现琦3，冯战胜4，张国华2 *，孙京新1 *
(1.青岛农业大学 食品科学与工程学院，山东 青岛 266200；2.青岛先优食品有限公司，山东 青岛264500；3.临沂金锣文瑞食品有限公司，山东 临沂 276036；4.樱源有限公司，山东 济宁 272108)
Effect of Vitamin E on Thermal Oxidative Stability of Duck Oil Diacylglycerol
QU Jinjin1，LI Fangfang1，ZHAO Guangyan2，WANG Baowei1，ZHANG Ming′ai1，YAO Xianqi3，FENG Zhansheng4，ZHANG Guohua2 *，SUN Jingxin1 *
(1. College of Food Science and Engineering，Qingdao Agricultural University，Qingdao 266200，Shandong，China； 2. Qingdao Xianyou Food Co.，Ltd.，Qingdao 264500，Shandong，China； 3. Linyi Jinluo Wenrui Food Co.，Ltd.，Linyi 276036，Shandong，China； 4. Yingyuan Foodstuff Co.，Ltd.，Jining 272108，Shandong，China)
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投稿时间：2025-09-26
中文摘要: 为改善鸭油甘油二酯油的热氧化稳定性，该文考察加速氧化过程中抗氧化剂维生素E（vitamin E，VE）对鸭油甘油二酯油的热氧化稳定性的影响。运用低场核磁共振（low-field nuclear magnetic resonance，LF-NMR）技术追踪T21弛豫时间偏移，定量表征氧化裂解产物的生成动态；通过拉曼光谱特征峰强度变化，证实VE可抑制顺式双键异构化。考察VE对不同浓度鸭油甘油二酯油的基本理化指标、脂肪酸组成的影响。结果表明：油脂中鸭油甘油二酯（duck oil diacylglycerol，DDAG）浓度越高，油脂越容易被氧化，添加0.3% VE能够提高鸭油甘油二酯油的热氧化稳定性，其中添加20% DDAG的热氧化稳定性较好。
Abstract:To improve the thermal oxidative stability of duck oil diacylglycerol （DDAG），the effects of antioxidant vitamin E （VE） on the thermal oxidative stability of DDAG during accelerated oxidation were investigated.Low-field nuclear magnetic resonance （LF-NMR） technology was employed to track T21 relaxation time shifts，quantitatively characterizing the generation dynamics of oxidative cleavage products. Intensity variation of characteristic Raman spectral peaks confirmed that VE inhibited cis-double bond isomerization. The impact of VE on the basic physicochemical properties and fatty acid composition of DDAG at different concentrations was also examined. Results demonstrated that higher DDAG concentrations in oils led to the oil being more easily oxidized. Adding 0.3% VE could enhance the thermal oxidative stability of DDAG，with 20% DDAG exhibiting better thermal oxidative stability.
文章编号：202607013 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| QU Jinjin | 1. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266200,Shandong,China； 2. Qingdao Xianyou Food Co.,Ltd.,Qingdao 264500,Shandong,China； 3. Linyi Jinluo Wenrui Food Co.,Ltd.,Linyi 276036,Shandong,China； 4. Yingyuan Foodstuff Co.,Ltd.,Jining 272108,Shandong,China |
| LI Fangfang | 1. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266200,Shandong,China； 2. Qingdao Xianyou Food Co.,Ltd.,Qingdao 264500,Shandong,China； 3. Linyi Jinluo Wenrui Food Co.,Ltd.,Linyi 276036,Shandong,China； 4. Yingyuan Foodstuff Co.,Ltd.,Jining 272108,Shandong,China |
| ZHAO Guangyan | 1. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266200,Shandong,China； 2. Qingdao Xianyou Food Co.,Ltd.,Qingdao 264500,Shandong,China； 3. Linyi Jinluo Wenrui Food Co.,Ltd.,Linyi 276036,Shandong,China； 4. Yingyuan Foodstuff Co.,Ltd.,Jining 272108,Shandong,China |
| WANG Baowei | 1. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266200,Shandong,China； 2. Qingdao Xianyou Food Co.,Ltd.,Qingdao 264500,Shandong,China； 3. Linyi Jinluo Wenrui Food Co.,Ltd.,Linyi 276036,Shandong,China； 4. Yingyuan Foodstuff Co.,Ltd.,Jining 272108,Shandong,China |
| ZHANG Ming′ai | 1. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266200,Shandong,China； 2. Qingdao Xianyou Food Co.,Ltd.,Qingdao 264500,Shandong,China； 3. Linyi Jinluo Wenrui Food Co.,Ltd.,Linyi 276036,Shandong,China； 4. Yingyuan Foodstuff Co.,Ltd.,Jining 272108,Shandong,China |
| YAO Xianqi | 1. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266200,Shandong,China； 2. Qingdao Xianyou Food Co.,Ltd.,Qingdao 264500,Shandong,China； 3. Linyi Jinluo Wenrui Food Co.,Ltd.,Linyi 276036,Shandong,China； 4. Yingyuan Foodstuff Co.,Ltd.,Jining 272108,Shandong,China |
| FENG Zhansheng | 1. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266200,Shandong,China； 2. Qingdao Xianyou Food Co.,Ltd.,Qingdao 264500,Shandong,China； 3. Linyi Jinluo Wenrui Food Co.,Ltd.,Linyi 276036,Shandong,China； 4. Yingyuan Foodstuff Co.,Ltd.,Jining 272108,Shandong,China |
| ZHANG Guohua | 1. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266200,Shandong,China； 2. Qingdao Xianyou Food Co.,Ltd.,Qingdao 264500,Shandong,China； 3. Linyi Jinluo Wenrui Food Co.,Ltd.,Linyi 276036,Shandong,China； 4. Yingyuan Foodstuff Co.,Ltd.,Jining 272108,Shandong,China |
| SUN Jingxin | 1. College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266200,Shandong,China； 2. Qingdao Xianyou Food Co.,Ltd.,Qingdao 264500,Shandong,China； 3. Linyi Jinluo Wenrui Food Co.,Ltd.,Linyi 276036,Shandong,China； 4. Yingyuan Foodstuff Co.,Ltd.,Jining 272108,Shandong,China |
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