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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Contribution of Phospholipid Pyrrolization to the Color Reversion Produced during Deodorization of Poorly Degummed Vegetable Oils
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Contribution of Phospholipid Pyrrolization to the Color Reversion Produced during Deodorization of Poorly Degummed Vegetable Oils

机译：磷脂热解对脱胶性差的植物油脱色过程中产生的变色的贡献

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摘要

The Ehrlich reaction was optimized to determine the formation of pyrrolized phospholipids in edible oils in an attempt to understand the color reversion produced during the deodorization of poorly degummed edible oils.The procedure consisted of the treatment of the oil with p-(dimethylamino)-benzaldehyde in tetrahydrofuran/2-propanol at a controlled acidity and temperature and the spectrophotometric determination of adducts produced.The extinction coefficient of Ehrlich adducts was calculated by using 1-[1-(2-hydroxyethyl)-1H-pyrrol-2-yl]propan-1-ol (1) as a standard and was 15 300 M~(-1) cm~(-1).The response was linear and reproducible within the range of 0.334-48.6muM of compound 1.When the assay was applied to a soybean oil treated with 100-1000 ppm of phosphatidylethanolamine and submitted to deodorization,the formation of pyrrolized phospholipids was observed at the same time that the disappearance of the phospholipid and the oil darkening were produced.The main changes were observed during the first steps of the deodorization process,when the oil was heated between 80 and 160degC.During the initial heating of the oil until achieving 200 °C,oil darkening,phosphatidylethanolamine disappearance,and pyrrolized phospholipid formation were correlated,therefore suggesting a contribution of phospholipid pyrrolization to the oil darkening produced.
机译：优化Ehrlich反应以确定食用油脂中吡咯化磷脂的形成，以了解脱胶不良的食用油脂除臭过程中产生的颜色反转。该过程包括用对-（二甲基氨基）-苯甲醛处理油脂在控制的酸度和温度下，在四氢呋喃/ 2-丙醇中溶解并分光光度法测定生成的加合物。使用1- [1-（1-（2-羟乙基）-1H-吡咯-2-基]丙烷计算出Ehrlich加合物的消光系数以-1-ol（1）为标准，为15300 M〜（-1）cm〜（-1），在化合物1的0.334-48.6μM范围内反应呈线性且可重现。在用100-1000 ppm的磷脂酰乙醇胺处理的大豆油中进行脱臭处理时，观察到形成了吡咯化的磷脂，同时磷脂消失且油变黑，主要变化是较明显的在除臭过程的第一步中，将油加热到80至160°C之间。在油的初始加热过程中，直至达到200°C，油变黑，磷脂酰乙醇胺消失和吡咯化的磷脂形成相关，因此表明有贡献磷脂吡咯化产生的油变黑。

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