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Thermal rice oil degradation evaluated by UV–Vis-NIR and PARAFAC
Food Chemistry ( IF 8.8 ) Pub Date : 2018-03-15 , DOI: 10.1016/j.foodchem.2018.03.065
Larissa Naida Rosa , Aline Coqueiro , Paulo Henrique Março , Patrícia Valderrama

Thermal rice oil degradation was evaluated by UV–Vis and NIR in three-way arrays assembled with samples, different temperatures, and the absorbance at different wavelengths by applying PARAFAC chemometric method. The loadings matrix of the mode corresponding to the samples (scores) contains the information related to the samples. The loadings on the temperature mode resemble kinetics profiles. These profiles change with the nature of the component responsible for the factor and evolve with the heating temperature. The loadings on the spectral mode reveal the antioxidants γ-oryzanol and tocopherol, and oxidation products are the components responsible for the two factors. The results achieved showed that the antioxidants concentration decreases starting at 70 °C while oxidation products start to increase more pronounced after 90 °C. The proposed method is shown to be a simple and fast way to obtain information about the oxidative stability of rice oils.



中文翻译:

UV-Vis-NIR和PARAFAC评估的米油热降解

使用PARAFAC化学计量学方法,通过UV-Vis和NIR在三通阵列中对米粉热降解进行了评估,该阵列与样品,不同的温度以及在不同波长下的吸光度组装在一起。与样本(分数)相对应的模式的负荷矩阵包含与样本有关的信息。温度模式下的载荷类似于动力学曲线。这些分布随负责该因素的组件的性质而变化,并随加热温度而变化。光谱模式下的负载显示抗氧化剂γ-谷维素和生育酚,而氧化产物是造成这两个因素的原因。获得的结果表明,抗氧化剂的浓度从70°C开始降低,而氧化产物在90°C之后开始显着增加。

更新日期:2018-03-15
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