奇亚籽粉中氧化稳定性分析检测方案(食用油品分析)

智能文字提取功能测试中

APPLICATION NOTEF&F-0-001-2016/A1 Oxidation Stability of Chia seedsflour Reference： International Standard Procedure AOCS Cd 12c-16 Tested with VELP Scientifica OXITEST Oxidation Stability Reactor (Code F30900248) Tntroduction Many studies have demonstrated that an increased intake of saturated lipids and trans-fatty acids is closely related tothe incidence of cardiovascular disease， whereas the consumption of lipids rich in w-3 fatty acids reduces the risk of thispathology. Chia (Salvia hispanica L.) seed is among the richest natural source of a-linolenic acid (C18：3) whichnutritionally represents the most important source of w-3. Chia is a food crop originating from central America， importantin the diet of pre-Columbian civilizations and the use of Chia seeds as a novel food ingredient has been approved by theEuropean Parliament and the European Council. Oxidation Stability in Food One of the most important quality alteration of food is due to oxygen absorption by the unsaturated fatty acids， free oresterified. The auto-oxidation of fats is a chemical reaction promoted by oxygen， light， high temperatures， metal tracesand， sometimes， enzymes. OXITEST can determine the oxidation stability of various sample types， without the need for preliminary fat separation. OXITEST Principle OXITEST speeds up the oxidation process because of the two accelerating factors， temperature and oxygen pressure，according to the most common applications. The instrument measures the absolute pressure change inside the two chambers， monitoring the oxygen uptake byreactive components in the sample and automatically generates an IP value. IP Definition： IP stands for Induction Period and it is the time required to reach the starting point of oxidation， corresponding to either alevel of detectable rancidity or a sudden change in the rate of oxidation. The longer the Induction Period， the higher the st abilityagainst oxidation over time. Sample Chia seeds flour Fat labeled value： 30 % Equipment and Chemicals ●·AAnalytical balance， 3 decimals●Silicone grease●· Grinder·Oxygen， purity grade 5.0 Sample Preparation Store the samples at room temperature. Chia seeds flour is already milled and doesn’t require any homogenization.Pour 10 grams of sample directly on the surface of the titanium sample holder， by using a spatula. In each reaction chamber (A and B)， place 2 spacers and one sample holder containing the sample. Analysis Procedure Grease the O-rings with silicon grease and set them in their position. Close the chambers with the titanium covers andturn the discharge valves in open position. Set the following conditions on the OXISoftTM software： Temperatures： 80- 90-100 °C Oxygen Pressure： 6 bars When the temperature set is reached inside the chambers， close the discharge valves and start loading oxygen.Data acquisition is automatically started by the software. Typical Results on Chia seeds flour Chia seeds flour sample has been tested at 80， 90 and 100 °C. At the end of the oxidation tests， the IP of every run isautomatically calculated by the software OXISoft M. Date [dd/mm/yy] File Name Set point T[C] Set point P[bar1 IP [h：m1 SD[h：m] RSD[%] 25/04/16 Chia Seeds Flour 80°C 80.0 6.00 62：55 0：16 0.4 27/04/16 Chia Seeds Flour 90°C 90.0 6.00 20：56 0：02 0.2 26/04/16 Chia Seeds Flour 100°C 100.0 6.00 7：11 0：29 6.9 Estimated Shelf Life The graph below shows the correlation between IP and temperature. Using IP results obtained at different temperatures， in the case of a linear equation between results， it’s possible to havea prediction of the shelf life of the product at the storage temperature (e.g. 25°C)， easily extrapolated by the dedicatedOXISoftMprocedure“Estimated shelf life”. Conclusion The correlation between In(IP) results obtained at different temperatures is linear (R²=0，999932). The OXISoft resultsestimate the resistance to oxidation of the chia seeds flour at the storage temperature of 25 °C. The Oxitest allows the estimation of the shelf life of chia seeds flour in a considerably reduced time， obtaining the sameresult. Benefits of OXITEST are： Test is made directly on the whole sample No need for preliminary fat separation of the sample Resistant titanium chamber Time saving analysis， if compared to the traditional methods . Especially designed for R&D， Product Development and Quality Control labs Many investigations available through the software OXISoftTM： 1. Repeatability test： a series of tests run on the same sample or standard to verify its IP period， to calculateaccuracy and repeatability of the data 2. Freshness test： to verify the quality of different lots， for example of the same raw material， and compare them 3. Formula comparison： to identify the most stable formula of a finished product， under the same conditions 4. Packaging comparison： for testing which packaging maintains the product in the freshest condition 5. IP during ageing： to obtain a graph of the decrease of the product IP during the shelf-life period 6. Estimated shelf life： to have a prediction of oxidation stability during the shelf life Copyright C VELP Scientifica. All rights reserved.No part of this publication may be reproduced or transmitted in any form or for any purpose without the express permission of VELP.VELP Scientifica， Italy Tel： + Fax： + www.velp.com       许多研究已经证明,饱和脂肪和反式脂肪酸的摄入量增加心血管疾病的发病率密切相关,而脂质丰富的ω3脂肪酸的消费减少的风险这一病理。奇亚籽(Chia seeds flour鼠尾草)种子是最富有的自然来源α亚麻酸(C18:3)营养代表ω3的最重要来源。奇异籽是一种起源于中美洲的粮食作物，在前哥伦布文明的饮食中占有重要地位，使用奇异籽作为一种新型食品配料已得到欧洲议会和欧洲理事会的批准。游离或酯化的不饱和脂肪酸对氧气的吸收是食品质量重要的改变之一。脂肪的自动氧化是一种由氧、光、高温、金属痕迹，有时还有酶促进的化学反应。OXITEST可以测定各种样品类型的氧化稳定性，不需要对脂肪进行初步分离。       根据常见的应用，由于温度和氧气压力这两个加速因素，OXITEST加快了氧化过程。该仪器测量两个腔室内的jue对压力变化，监测样品中反应组分的吸氧情况，并自动生成一个IP值。（IP表示诱导期，是到达氧化起始点所需的时间，对应于可检测的酸败程度或氧化速率的突然变化。诱导期越长，抗氧化能力越强。）样品：Chia seeds flour  Fat labeled value: 30 %仪器：油脂氧化分析仪（意大利VELP）检测结果：奇亚籽面粉样品在80、90、100℃下进行了测试。在氧化测试结束时，通过软件OXISoftTM自动计算每次运行的IP值。估计保质期下图显示了IP和温度之间的关系。使用在不同温度下获得的IP结果，在结果之间的线性方程的情况下，有可能预测产品在储存温度(例如25℃)下的货架期，这很容易由专门的推断OXISoftTM程序“预估保质期”。 结论：不同温度下ln(IP)结果的相关性为线性(R2)= 0, 999932)。通过OXISoftTM结果估算了奇亚籽面粉在25℃贮藏温度下的抗氧化能力。最富氧可以在相当短的时间内估计奇亚籽面粉的保质期，得到同样的结果。     测试是由直接在整个样本；不需要初步油脂分离；耐钛室；节省时间的分析,如果相比传统方法；专为研发开发，产品开发和质量控制实验室。通过软件OXISoft™可获得的许多信息:1、重复性试验:在同一样品或标准上进行的一系列试验，以验证其IP周期，计算数据的准确性和重复性2、新鲜度检验:检验不同批次产品的质量，例如同一种原料，并进行比较。3、包装比较:用于测试哪种包装能使产品保持在Z鲜的状态。4、配方比较:在相同条件下，确定成品Z稳定的配方。5、老化期间的IP:得到产品在货架期间IP下降的曲线图。6、预估货架期:对货架期的氧化稳定性进行预测。