植物油氧化酸敗分析方法   全文下載

Critical Evaluation of Methods for the Measurement of Oxidative Rancidity in Vegetable Oils

食用油在儲存和運輸過程中，容易氧化變質。分析其氧化狀態是確保油品品質的基礎。本篇綜論就重要性及實用性評估已發表之油品氧化分析方法，主要針對各種脂質氧化分析方法之化學性、物理性及層析方法進行討論。由於脂質氧化機制相當複雜，大部分方法只能確認初期氧化產物或是後期氧化產物。結果顯示，核磁共振光譜法，正相高效液相層析法和高效能分子篩層析法等較優異，因為能就產品不同階段的氧化程度，提供綜合訊息。

During storage and shipping, edible oils are susceptible to oxidative deterioration. To ensure high oil quality, it is essential to reliably analyze their oxidative status. The aim of this review was to critically evaluate published methods based on their value and applicability. This review focuses on major chemical, physical and chromatographic methods used for assessing the degree of lipid oxidation. Due to complexity of the mechanism of lipid oxidation, most of the methods determine either early or advanced oxidation products. Methods based on nuclear magnetic resonance spectroscopy, normal-phase high-performance liquid chromatography and high-performance size-exclusion chromatography are discussed as superior methods due to their capability of providing combined information about the extent of early and advanced oxidation stages.