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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 蘇南維 | |
dc.contributor.author | Jhih-Ning Hsu | en |
dc.contributor.author | 許芷寧 | zh_TW |
dc.date.accessioned | 2021-07-10T22:04:45Z | - |
dc.date.available | 2021-07-10T22:04:45Z | - |
dc.date.copyright | 2018-08-21 | |
dc.date.issued | 2018 | |
dc.date.submitted | 2018-08-16 | |
dc.identifier.citation | Aniolowska, M. & Kita, A. (2016). The effect of frying on glycidyl esters content in palm oil. Food Chemistry, 203, 95-103.
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/77492 | - |
dc.description.abstract | 縮水甘油酯(glycidyl fatty acid esters, GEs)為一類新興加工汙染物,存在於精煉油脂與其相關油脂加工食品中,其產生的主因係因為原料油中含有雙酸甘油酯(diacylglycerols, DAGs)會在精煉油脂過程中的高溫真空脫臭處理時形成GEs。目前GEs被認為有可能致癌之疑慮,因此開發合適的檢驗分析方法對於了解此類新興加工汙染物於不同食品中之含量多寡有其重要性。本研究開發一種檢測食用油脂中GEs之分析方法,共分為三大步驟:參考間接法中以脂解酶將縮水甘油酯水解成縮水甘油,將酵素系統中之縮水甘油以自行改良之萃取用粉劑(modified QuEChERS)萃取至有機相,續以氣相層析搭配質譜儀(GC-MS)進行定量分析。方法確效(method validation)包含線性、定量極限、準確度與精密度之評估。檢量線於0.1 ~ 5.0 μg/mL之濃度範圍內線性程度良好(r2 = 0.9999),定量極限訂為0.1 μg/mL (S/N > 10)。添加0.5與1.0 mg/kg進行同日間(intraday)分析,其回收率分別為98.14至106.69 %與95.32至108.40 %;異日間(interday)分析之CV %分別為9.75 %與4.93 %,皆符合食品化學檢驗方法之確效規範,具有良好之準確度與精密度。檢測不同油脂樣品中DAGs與GEs的含量,其中玄米油與棕櫚油之glycidol含量分別為2.79 ± 0.10 mg/kg與4.64 ± 0.03 mg/kg (相當於12.28 ± 0.45 mg/kg與20.42 ± 0.15 mg/kg之GEs),其含量明顯高於其他植物油及熬製豬油,且兩者相較於其他油脂也含有較高含量的DAGs。此外,以加熱模式觀察不同溫度與時間對芝麻油與苦茶油中DAGs與GEs含量之影響。結果顯示,加熱溫度超過200 °C時,GEs之含量會隨時間而顯著增加,由此可推測,當油脂經過長時間高溫烹調(如油炸)時會產生GEs,因此對人體有致癌之風險。 | zh_TW |
dc.description.abstract | Glycidyl fatty acid esters (GEs) are heat-induced process contaminants in refined edible oils that are naturally formed during the deodorization process. Because of the potential risk of GEs to humans, the issue of GEs in refined vegetable oils and related oil-based products has received much attention. In this work, a method for determining the total amount of GEs in edible oils is proposed. The method is composed of three major steps, sequentially as free glycidol release by lipase hydrolysis, glycidol extraction by modified QuEChERS reagents, and GC-MS analysis. Method validation including linearity, limit of quantification (LOQ), accuracy and precision was determined. Linearity was verified for all analytes (r2 = 0.9999) and the LOQ was 0.1 μg/mL as S/N ratio > 10. The method showed good accuracy and precision. The recoveries of interday analysis ranged from 98.14 to 106.69 % and 95.32 to 108.40 %, when spiked 0.5 and 1.0 mg/kg, respectively. The CV(%) of intraday analysis were 9.75 and 4.93, when spiked 0.5 and 1.0 mg/kg, respectively. The method was applied to the analysis of different edible oils. The data showed the commercial palm oil and rice bran oil containing high levels of GEs (4.64 ± 0.03 mg/kg, 2.79 ± 0.10 mg/kg; expressed as glycidol) probably because of its high DAGs content and high temperature during deodorization. A time course experiments of edible oils were conducted at different heating temperatures, and then determined the amount of GEs and DAGs to investigate the formation of GEs during heat processing. The results showed GEs were significantly generated at temperature higher than 200 °C. | en |
dc.description.provenance | Made available in DSpace on 2021-07-10T22:04:45Z (GMT). No. of bitstreams: 1 ntu-107-R05623011-1.pdf: 4261697 bytes, checksum: 5a71d2a6d8ec134b060f75c7235b6f4f (MD5) Previous issue date: 2018 | en |
dc.description.tableofcontents | 誌謝 I
中文摘要 III 目錄 V 圖目錄 VII 表目錄 IX 縮寫對照表 X 第一章 前言 11 第二章 文獻回顧 13 第一節 縮水甘油酯之簡介 13 1. 縮水甘油酯及其衍生物縮水甘油之基本資料 13 2. 精煉油脂及其相關油脂加工食品中縮水甘油酯之存在 13 3. 縮水甘油酯及其衍生物之生理毒性 14 4. 縮水甘油酯之發現歷程 15 第二節 縮水甘油酯之前驅物及其生成機制 24 1. 縮水甘油酯之主要前驅物-雙酸甘油酯 24 2. 縮水甘油酯之可能生成機制 24 第三節 縮水甘油酯之檢驗分析方法 33 1. 直接法(direct methods) 33 2. 間接法(indirect methods) 34 第三章 材料與方法 38 第一節 實驗架構 38 第二節 實驗材料 39 1. 試藥與溶劑 39 2. 材料 39 3. 儀器設備 39 第三節 實驗方法 41 1. 淨化油脂(非極性油脂)之製備 41 2. 不同加熱溫度油脂樣品之製備 41 3. 食用油脂中縮水甘油酯(glycidyl esters, GEs)之檢測方法 41 4. 食用油脂中雙酸甘油酯之含量測定 45 第四章 結果與討論 47 第一節 食用油脂中縮水甘油酯檢測方法之建立 47 1. 方法試驗之最適化條件探討 47 2. 方法確效 50 3. 不同種類食用油脂中縮水甘油酯與雙酸甘油酯之含量檢測 52 第二節 食用油脂中雙酸甘油酯含量檢測 67 1. 食用油脂中雙酸甘油酯含量之檢測 67 2. 評估加熱後油脂中雙酸甘油酯與縮水甘油酯之生成 68 第五章 結論 74 第六章 參考文獻 75 | |
dc.language.iso | zh-TW | |
dc.title | 食用油雙酸甘油酯之含量分析與加熱形成縮水甘油酯之研究 | zh_TW |
dc.title | Studies on Diacylglycerols Content in Edible Oils and the Formation of Glycidyl Esters during Heat Processing | en |
dc.type | Thesis | |
dc.date.schoolyear | 106-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 鍾玉明,蔡佳芬,李偉如,李敏雄 | |
dc.subject.keyword | 縮水甘油酯,縮水甘油,精煉油脂,改良式QuEChERS萃取粉劑, | zh_TW |
dc.subject.keyword | glycidyl esters,glycidol,refined edible oils,modified QuEChERS., | en |
dc.relation.page | 78 | |
dc.identifier.doi | 10.6342/NTU201803613 | |
dc.rights.note | 未授權 | |
dc.date.accepted | 2018-08-16 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 農業化學研究所 | zh_TW |
顯示於系所單位: | 農業化學系 |
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