Вивчення окисної стабільності емульгаторів ацилгліцеринної природи

Abstract

Результатами спектроскопічних досліджень доведено спроможність емульгаторів ацилгліцеринної природи, одержаних за м’яких умов із соняшникової олії, стабілізувати окисну деструкцію ліпідів, а також доцільність їх використання як ідеально сумісного з ліпідами та абсолютно безпечного інгредієнта для стабілізації якості жирів і жировмісних продуктів.

During the previous studies the author had grounded the technology of domestic food emulsifiers of acylglycerine origin on the basis of refined sunflower oil obtained under mild conditions (35...40° C) which ensured the preservation of essential nutrients in them (59,7% w-6 polyunsaturated linoleic acid). In the present article the oxidative ability of the new emulsifiers was studied and the results obtained were analyzed. The kinetics of accumulation of the oxidation products in these emulsifiers derived from the sunflower oil and in sunflower oil was studied as well. The changes in UV spectra of 0,02% solution of emulsifiers and oils in isooctane were studied depending on the duration of storage of the emulsifiers and oils (up to 100 days) and temperature (20° C, 50° C, 100° C) in the range from 200 to 285 nm and at 232 nm and 268 nm. As a result it was determined that the emulsifiers of acylglycerine origin during storage showed a higher resistance to oxidation in comparison with sunflower oil. The maximum content of peroxides in them after 100 days at 20±1° C was 5,01 mmol 1/2O/kg and oil – 6,56 mmol 1/2O/kg, at 50±1° C – 5,12 mmol 1/2O/kg and 6,98 mmol 1/2O/kg, respectively. The results of spectroscopic studies demonstrated the ability of emulsifiers of acylglycerine origin obtained under mild conditions from sunflower oil to stabilize the oxidative degradation of lipids, and the reasonability of their use as a perfectly compatible with lipids and absolutely safe ingredients for stabilization of the quality of fats and fat containing foodstuffs.