In this study, ¹H nuclear magnetic resonance was used to track the evolution of oxidation products of different multi-element oleogels (DMEOs) during temperature-accelerated oxidative degradation. The nutritional properties of the DMEOs were also indirectly explored. Oleogels prepared using sitosterol/lecithin oleogelator showed higher nutritional properties than those prepared using carnauba wax or ethyl cellulose oleogelators. Only a small amount of primary oxidation product hydroxide, (Z,E)-conjugated dienic systems, and (E,E)-conjugated dienic systems were produced from all oleogels upon accelerated oxidation. Furthermore, no ¹H signal peaks of secondary oxidation products, such as aldehydes or ketones, were detected. However, very small amounts of primary alcohols (−CH₂OH−), secondary alcohols (−CHOH−), and epoxides were identified. Moreover, resveratrol loading and surfactant addition effectively stabilized the internal structure and unsaturated fatty acid acyl content of the oleogels.

在这项研究中，¹ H 核磁共振用于跟踪温度加速氧化降解过程中不同多元素油凝胶 (DMEO) 氧化产物的演变。还间接探讨了 DMEO 的营养特性。使用谷甾醇/卵磷脂油凝胶制备的油凝胶比使用巴西棕榈蜡或乙基纤维素油凝胶制备的油凝胶具有更高的营养特性。在加速氧化后，所有油凝胶仅产生少量初级氧化产物氢氧化物、(Z,E)-共轭二烯体系和(E,E)-共轭二烯体系。此外，没有检测到醛或酮等二次氧化产物的^{1 H 信号峰。}然而，非常少量的伯醇（-CH₂ OH-)、仲醇 (-CHOH-) 和环氧化物被鉴定出来。此外，白藜芦醇负载和表面活性剂的添加有效地稳定了油凝胶的内部结构和不饱和脂肪酸酰基含量。