Edible oil undergoes a series of oxidative rancid reactions during processing and storage, producing small molecules of aldehydes, ketones, acids and volatile substances. These oxidation reactions not only destroy the flavor and nutrients of the oil, but also produce oxidation products. The body's enzyme system causes cell function decline and tissue necrosis, induces various physiological abnormalities, and may cause cancer risk even after long-term consumption. Traditional methods for evaluating the degree of oxidation of oil mainly detect changes in primary and secondary oxidation products, but The detection process of these indicators is time-consuming and laborious, and consumes a large amount of organic solvents. Therefore, it is a hot research topic at home and abroad to find new oil quality detection methods through the correlation between rapid and sensitive detection technology and physical and chemical detection indicators. one.
Low field nuclear magnetic resonance (LF-NMR) is a very promising new rapid detection technique for lipids. Its multicomponent relaxation map (T2) can reflect changes in the spin nucleon species and its physical and chemical environment. Characterize the pros and cons of grease quality.
It can be seen from the above figure that the multi-component relaxation map (T2) of fresh sunflower oil at 25 and 65 °C is composed of two main peaks T22 and T23 and a small signal peak T21 at 25 °C. After 72 days of oxidation, the overall change of the relaxation spectrum was not obvious, but at 65 °C, the whole spectrum of the spectrum gradually shifted to the left, and the peak area ratio S21 gradually increased, and the ratios of S22 and S23 also changed slightly. In order to further study the changes of LF-NMR signal during storage , the starting times of T21, T22 and T23 peaks with storage time are listed in the figure below.
The reaction of oxidative polymerization of sunflower oil during storage at 25 °C is relatively slow, and the physical and chemical environment of protons is not changed much compared with the fresh state, so that the T2 value does not change significantly; in contrast, sunflower oil is During the initial storage period of 65 °C, the oxidation reaction is slow, and the oxidation reaction accelerates with the prolongation of storage time, which increases the polymerization degree of the oxidation product, and the binding force of hydrogen protons in the molecule increases, which leads to the shortening of the relaxation process, which is expressed as T2. The value decreases and the T2 relaxation distribution of the oil sample gradually shifts to the left.
As the temperature rise accelerates the thermal decomposition, polymerization and other oxidation reactions of sunflower oil, the composition of the oil changes significantly under oxidation, so that the T2W relaxation characteristics reflecting the overall characteristics of the sample also change.
References: "Correlation between Physicochemical Properties and LF-NMR Relaxation Characteristics of Sunflower Seed Oil Storage Process", Journal of Analytical Testing, Vol. 33, No. 4, April 2014
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