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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Oxidative Stability at High Temperatures of Oieyol and Linoleoyl Residues in the Forms of Phosphatidylcholines and Triacylglycerols
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Oxidative Stability at High Temperatures of Oieyol and Linoleoyl Residues in the Forms of Phosphatidylcholines and Triacylglycerols

机译：磷脂酰胆碱和三酰甘油形式的油酚和亚油酰基残留物在高温下的氧化稳定性

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摘要

An investigation was carried out into the stability of fatty acyl groups to heat-induced oxidative changes as affected by their chemical environment. The behavior of oleic and linoleic acyl groups when esterified in triacylglycerols (TAGs) and phosphatidylcholines (PCs) was evaluated. The monitoring of the oxidative degradation using liquid chromatography-mass spectrometry (LC-MS) showed that fatty acyl groups are less likely to be oxidized when in the form of PCs than when in the form of TAGs. In addition, oxidation products from PCs were more stable than those from TAGs. This finding strengthens the idea that the choline group in PCs increases the stability of fatty acyl groups to oxidation in comparison to TAGs.
机译：对脂肪酰基对受化学环境影响的热诱导氧化变化的稳定性进行了研究。评估了在三酰甘油（TAGs）和磷脂酰胆碱（PCs）中酯化的油酸和亚油酸酰基的行为。使用液相色谱-质谱（LC-MS）监测氧化降解显示，当以PC形式存在时，脂肪酰基比以TAG形式存在时更不容易被氧化。另外，PC的氧化产物比TAG的氧化产物更稳定。这一发现加强了这样的想法，即与TAGs相比，PC中的胆碱基团增加了脂肪酰基对氧化的稳定性。

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