数字农科院2.0

Chemical synthesis of phytosterol esters of polyunsaturated fatty acids with ideal oxidative stability

文献类型： 外文期刊

作者： Deng Qianchun;Zhang Pin;Huang Qingde;Huang Fenghong;Wei Fang;Zheng Mingming;Yu Xiao;Zhou Qi;Zheng Chang

作者机构：

关键词： Box-Behnken design;direct esterification;oxidative stability;physiochemical properties;phytosterols esters of PUFA

期刊名称： EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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年卷期：

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收录情况： SCI

摘要： In this study, direct esterification of phytosterols with polyunsaturated fatty acid (PUFA) catalyzed by sodium bisulfate to produce sterol esters of PUFA was performed without organic solvent. Considering on both degree of esterification (DE) and oxidative stability, response surface methodology (RSM) was employed for modeling the phytosterol esters of PUFA production to obtain a food grade process. The optimal and mild reaction conditions were obtained as follows: mass ratio of PUFA:phytosterols = 4:1; amount of catalyst: 3% of the raw materials weight; reaction temperature 130°C; reaction time 8 h. Under these conditions, the degree of esterification was up to 96%, GC, TLC, NMR and GC-MS results showed that purity of purified sterol ester was above 99%, and β-sitosterol linolenate account for about 88%. Sterol ester of PUFA possessed low peroxide value (PV) (0.96 meq/kg) and conjugated diene (CD) value (2.15 mmol/kg), and high oxidative induction period (OIP) (10.4 h). Addition amount of sterol ester of PUFA into soybean oil, rapeseed oil, and flaxseed oil below 1,1, and 3%, respectively, could increase OIP of the vegetable oil. The primrose phytosterol esters of PUFA possessed very low melting point, crystallization temperature, and greater solubility in oils. All the characteristics favored the wide application of sterol ester of PUFA produced by the food grade process in different formulations of functional foods.

分类号： TQ645

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