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momo198548新蟲 (小有名氣)
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[求助]
幫翻譯幾段文獻(xiàn)，請不要在線翻譯，謝謝
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請不要在線翻譯，謝謝~ 1.Oxidative Stability Index The OSI of the vegetable oils, fish oil, oil blends, SLs with added tocopherols and their controls are given in Table 3. Coconut oil had the highest oxidative stability in comparison to the other oils. This is due to the high content of saturated fatty acids in coconut oil, leading to a high resistance to oxidation. On the other hand, fish oil had the lowest OSI value (0.2 h at 110 C), and therefore the lowest resistance to oxidative deterioration. The low OSI value of fish oil is attributed to its high-unsaturated fatty acids content, especially the LCPUFAs. Although safflower and soybean oils, which contain high amounts of monounsaturated fatty acids (MUFAs) had lower OSI values than coconut oil, they also had better oxidative stability than fish oil (Table 3). The enzymatic interesterification reaction appeared to increase the susceptibility of the SLs to oxidation, as the OSI values of S1 and SFO decreased significantly from that of B1 and BFO (Table 3). Factors such as loss of tocopherols and phospholipids during the short-path distillation process might be associated with the low stability of S1 and SFO samples. However, the addition of tocopherols as an antioxidant to the SLs positively affected their oxidative stability. The OSI values of SIV and SFOV were significantly higher than those of S1and SFO (Table 3). Although antioxidant addition increased the oxidative stability of the SLs (Table 3), the presence of LCPUFAs also had an impact on the OSI values of these SLs, irrespective of their tocopherol content. The results in Table 3 show that the OSI values of SIV and SFOV at 110 C are more comparable to those of B1 and BFO, unlike the values of S1 and SFO at the same OSI temperature. 2.P-Anisidine Value The p-anisidine assay is used to quantify the carbonyl compounds present in oils as a means to determine the past history of the oil . The vegetable oils had very low PAV(Fig. 2), unlike fish oil, which had an initial P-AV greater than 1.0/g, and about 95% increase in this index after 72 h oxidation at 60 C. The oil blends both showed a P-AV less than 0.2 after 72 h of oxidation (Fig. 2). The high P-AV of fish oils is attributed to a high rate of secondary oxidation products formation, unlike in the vegetable oils and oil blends. Tocopherol addition as an antioxidant had a positive effect on the P-AV of the SLs throughout the accelerated oxidation period. Comparison of S1V and SFOV to B1, BFO, S1, and SFO shows that the tocopherol-fortified oils had lower P-AV (Fig. 2). This is expected due to the low formation of hydroperoxides in these fortified SLs. Since the peroxides have to be present before subsequent breakdown to secondary oxidation products, it follows that low hydroperoxide formation increased the oxidative stability of these oils. The SLs with added tocopherols had P-AV that are comparable to their respective starting oil blends. S1 and SFO on the other hand, had P-AV at 24 h that are comparable to P-AV values of the oil blends at 72 h of accelerated oxidation (Fig. 2). Fish oil, S1 and SFO had higher P-AV than other samples, which suggests low oxidative stability of these oils with respect to the other oils. |
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叮當(dāng)貓也
銀蟲 (小有名氣)
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momo198548(金幣+80, 翻譯EPI+1): 非常感謝，很好很強(qiáng)大！ 2011-11-04 15:18:52
愛與雨下(金幣+5): 2011-11-05 07:54:05
sltmac(金幣+10): 2011-11-09 10:14:53
sltmac(金幣+10): 2011-11-09 10:14:57
sltmac: 歡迎常來 2011-11-09 10:15:01
momo198548(金幣+80, 翻譯EPI+1): 非常感謝，很好很強(qiáng)大！ 2011-11-04 15:18:52
愛與雨下(金幣+5): 2011-11-05 07:54:05
sltmac(金幣+10): 2011-11-09 10:14:53
sltmac(金幣+10): 2011-11-09 10:14:57
sltmac: 歡迎常來 2011-11-09 10:15:01
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1. 抗氧化穩(wěn)定指數(shù) 蔬菜油、魚油、油混合物、加入生育酚的SLs及其控制值見表3中的開放式系統(tǒng)互聯(lián)參考模型（OSI）。相比其他油，椰子油的抗氧穩(wěn)定性最高。椰子油中含有大量的飽和脂肪酸，因此有高抗氧化性。另外，魚油的OSI值最低（110C,0.2h），因此其抗氧化性最低。魚油的較低的OSI值要?dú)w因于它的不飽和脂肪酸含量高。雖然含有大量單一不飽和脂肪酸的紅花油和大豆油的OSI值比椰子油的OSI值低，但他們的氧化穩(wěn)定性仍然要高于魚油（見表3）。 值得注意的是，隨著OSI值從B1和BFO下降到S1和SFO，酶酯交換反應(yīng)好像增加了SLs對氧化的敏感性（見表3）。短程蒸餾過程中，生育酚和磷脂的損失可能與S1和SFO樣品的穩(wěn)定性低有關(guān)。然而，增加的生育酚作為SLs的抗氧化劑必定會影響其氧化穩(wěn)定性。SIV和SFOV的OSI值要遠(yuǎn)高于S1和SFO的OSI值（見表3）。雖然抗氧化劑添加劑增加了SLs的氧化穩(wěn)定性（見表3），即使不考慮生育酚的含量，不飽和脂肪酸的存在仍然對這些SLs的OSI值有重要影響。表3結(jié)果顯示，與相同溫度下，S1和SFO的OSI值相比，SIV和SFOV在110C下的OSI值與B1和BFO的OSI值更接近。 2. 對氨基苯甲醚值（PAV） 對氨基苯甲醚的含量作為檢測油的過去史的一種手段是用來定量現(xiàn)有油的羰基化合物的。不同于魚油，蔬菜油的PAV非常低（見圖表2），初始值大于1.0/g，在60℃氧化72小時(shí)后該值增加約95%。油混合物氧化72小時(shí)后PAV小于0.2（見圖表2）. 不同于蔬菜油和混合油，魚油的高PAV值是由于形成高比率的次級氧化產(chǎn)品，在整個(gè)加速氧化時(shí)期，生育酚添加劑作為一個(gè)抗氧化劑對SLs的PAV值產(chǎn)生積極地影響。比較S1V、SFOV、B1、BFO、S1、和SFO顯示加入生育酚的油PAV值更低（見圖表2）。這正如預(yù)期的是因?yàn)樵谶@些強(qiáng)化后的SLs中形成的氫過氧化物低的緣故。因?yàn)檫^氧化物必須在接下來的衰減產(chǎn)生的次級氧化產(chǎn)品之前出現(xiàn)，于是乎低氫過氧化物的形成增加了這些油的穩(wěn)定性。加入生育酚的SLs的PAV值與其各自起始油混合物的PAV值相當(dāng)。另一方面，S1和SFO在24小時(shí)的PAV值與混合油在72小時(shí)加速氧化后的PAV值相當(dāng)（見圖表2）。魚油、S1和SFO的PAV值高于其他樣品的PAV值，這說明相對于其他油，這些油的抗氧化性更低。 |
2樓2011-11-04 14:25:47
叮當(dāng)貓也
銀蟲 (小有名氣)
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3樓2011-11-04 14:26:58
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