CAJ | 학술논문

为了研究不同受热历史(不同加热时间和不同加热温度)对大豆油体系相对分子质量及其分布变化的影响，采用全油进样的方式进行凝胶渗透色谱( GPC)测试并对结果分峰拟合。结果表明：大豆油加热过程中逐步出现以甘油三酯二聚体、甘油三酯三聚体等为中心相对分子质量的聚合物；延长加热时间与提高加热温度均会促进油脂的聚合，表现为270℃聚合程度最高，其后依次是240、210、180℃。大豆油氧化的动力学研究显示出零级反应适用于描述高温聚合，但温度继续升高，氧化反应趋向于一级反应。
위료연구불동수열역사(불동가열시간화불동가열온도)대대두유체계상대분자질량급기분포변화적영향，채용전유진양적방식진행응효삼투색보( GPC)측시병대결과분봉의합。결과표명：대두유가열과정중축보출현이감유삼지이취체、감유삼지삼취체등위중심상대분자질량적취합물；연장가열시간여제고가열온도균회촉진유지적취합，표현위270℃취합정도최고，기후의차시240、210、180℃。대두유양화적동역학연구현시출령급반응괄용우묘술고온취합，단온도계속승고，양화반응추향우일급반응。
The effect of different thermal histories ( different heating time and heating temperatures ) on the changes of relative molecular weight and its distribution of soybean oil was measured by gel perme-ation chromatography( GPC) with the oil injection mode,and the analysis results were fitted. The results indicated that the novel substances gradually appeared in the heating process, which took the center rela-tive molecular weights of triglycerides dimer, triglycerides trimer, etc. Extending the heating time or im-proving the heating temperature could promote the polymerization of oil, showing that the degree of poly-merization at 270℃ got the highest, followed by 240, 210, 180℃. The study result of oxidation kinetics of soybean oil indicated that zero order reaction was suitable for describing the polymerization at high tem-perature, while the oxidation reaction tended to first order reaction when temperature went higher.