循环伏安法测定牛奶中ω - 3脂肪酸在不同温度下的电化学效应

H. J. Hassoon, M. Radhi, Asma Obaid
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引用次数: 0

摘要

本研究采用电化学方法,通过氧化还原电流峰,测定了omega - 3脂肪酸(鱼油)与牛奶溶液(乳糖)之间的化学干扰程度。利用不同温度因素及其对牛奶培养基中omega-3氧化峰的影响,确定活化能Ea*的值,并计算焓ΔH*、自由能ΔG*、熵ΔS*等热力学值。分析结果显示,牛奶中只有一个ω - 3脂肪酸的还原峰,这证明含有乳糖的鱼油除了具有这些油所设想的益处外,对生物体的身体还有有效的抗氧化作用。温度是破坏50℃以上牛奶蛋白的主要因素,此外ω -3脂肪酸也会对牛奶产生影响。
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Electrochemical Effect of Omega 3 Fatty Acid in Milk at Different Temperatures by Cyclic Voltammetry
In this study, a new method to determine the extent effect of chemical interference between omega 3 fatty acid (fish oil), and milk solution (lactose) was used by electrochemistry procedure through oxidation-reduction of electric current peaks. The different temperature factors and their effect on the oxidation peak of omega-3 in the milk medium were applied to determine the values of activation energy (Ea*) and other thermodynamic values were calculated, such as enthalpy (ΔH*), free energy (ΔG*), and entropy (ΔS*). The results of the analysis showed that there is only one reduction peak of omega 3 fatty acid in milk, which proves that fish oils with lactose milk have an effective antioxidant effect on the body of the organism in addition to the benefits envisaged by these oils. Temperature is the main action to destruction of milk proteins above 50 oC, in addition to the effect of omega-3 on the milk as well.
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