Position: Home > Articles > The Relationship Between Physical-Chemical Oxidation Indicators and Sensory Attributes of Fish Oil
Food and Nutrition in China
2018
(07)
47-51
鱼油氧化稳定性研究—感官及理化参数评价
作 者：
田芳;徐昕;关岩
关键词：
鱼油氧化;感官评价;过氧化值;游离脂肪酸;加速储藏实验
摘 要：
目的:研究鱼油样品在储藏过程中氧化指标(游离脂肪酸含量、过氧化值、挥发性二级氧化产物含量)和感官属性之间的关系,以更好地监控鱼油的质量。方法:通过加速储藏实验,将2种鱼油样品(花生四烯酸、二十二碳六烯酸)于40℃避光储藏30d,每天监控检测其感官属性(香气)、游离脂肪酸含量、过氧化值及挥发性二级氧化产物(己醛及丙醛)的含量。以感官评价结果为判定依据,研究各理化指标与鱼油氧化程度的关系。结果:2种油脂样品中的游离脂肪酸含量在储藏过程中无明显变化,不是一个可以评价油脂货架期内氧化程度的有效指标。过氧化值的测定结果显示,此指标可以反映油脂初期氧化的趋势,但不能很好地反映油脂感官属性的变化。挥发性二级氧化产物的测定结果与油脂感官属性的变化显示了高度的一致性,能够很好地反映油脂氧化状态。结论:在不具备感官评价条件的情况下,建议同时监测鱼油中挥发性二级氧化产物(ω-6脂肪酸监测己醛;ω-3脂肪酸监测丙醛)及过氧化值的含量,以更全面有效地评价鱼油的氧化状态,更好地控制鱼油的质量。
译 名：
The Relationship Between Physical-Chemical Oxidation Indicators and Sensory Attributes of Fish Oil
作 者：
TIAN Fang;XU Xin;GUAN Yan;Abbott Nutrition R&D;
单 位：
TIAN Fang%XU Xin%GUAN Yan%Abbott Nutrition R&D
关键词：
fish oil oxidation;;sensory evaluation;;lipid hydroperoxide value;;free fatty acid;;accelerated storage study
摘 要：
Objective To study the relationship between sensory attributes and physical-chemical oxidation indicators of fish oil to better control the oil quality during shelf-life. Method A storage study was conducted in the lab on two fish oil samples( Arachidonic acid,ARA;Docosahexaenoic acid,DHA) under 40℃ for 30 days. The sensory attributes,free fatty acid( FFA) value,lipid hydroperoxide value,and secondary oxidation products were tested during the whole storage period to monitor the oxidation status of fish oils. Result The results showed that the FFA value did not have big change during the whole storage period,indicating that the FFA value could not effectively reflect the oxidation status of fish oils. The lipid hydroperoxide results were not well linked with the sensory results,even though they showed a trend of early stage oxidation. The secondary oxidation products( hexanal for ARA; propanal for DHA) results were well linked with the sensory results for the two fish oil samples,indicating they could be good indicators to reflect the oxidation status of fish oils. Conclusion For labs with no sensory testing capability,secondary oxidation products analysis( hexanal for ω-6 fatty acids; propanal for ω-3 fatty acids) should be applied together with lipid hydroperoxide testing to better monitor the oxidation status of fish oils,and then better control their quality.
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