Thermal Degradation Kinetics of Tocopherols during Heating without Oxygen

무산소 가열시 토코페롤의 열분해 키네틱스

  • 정혜영 (경원대학교 식품영양학과)
  • Published : 2007.06.30

Abstract

The thermal degradation kinetics of alpha-, gamma- and delta-tocopherols was studied during heating at 100, 150 200 and 250$^{\circ}C$ for 5, 15, 30 and 60 min in the absence of oxygen. The tocopherols were separated by HPLC using a reversed phase ${\mu}$-Bondapak C$_{18}$-column with two kinds of elution solvent system in a gradient mode. The kinetics for degradation of ${\alpha}$-, ${\gamma}$- and ${\delta}$-tocopherols was analyzed as a function of temperatures and times. The degradation of tocopherols was described by the first-order kinetics in the absence of oxygen. The rate of tocopherols degradation was dependent on heating temperatures. The degradation rate constants for ${\alpha}$-, ${\gamma}$ and ${\delta}$-tocopherols showed an increasing trend as the heating temperature increased. The magnitude order of the experimental activation energy was ${\delta}$->${\gamma}$->${\alpha}$-tocopherol.

천연 항산화제로 사용되는 토코페롤은 가열 온도가 높을수록, 가열 시간이 길수록 토코페롤의 분해율이 증가하였으며, 무산소 가열의 경우, 토코페롤은 산소가 있을 때 보다 덜 분해되었다. 알파-, 감마-. 델타- 토코페롤의 무산소 가열 조건을 만들기 위하여 $100{\sim}250^{\circ}C$에서 5${\sim}$60분 가열하는 동안 회화로 속으로 질소를 계속 흘려보내는 실험 방법을 사용하였다. 헥산으로 추출한 토코페롤은 두 종류의 용출 용매와 역상 ${\mu}$-Bondapak C$_{18}$-컬럼을 사용한 HPLC로 분리하였고 토코페롤의 분해 패턴과 잔존량을 조사하였다. 토코페롤의 열분해 키네틱스는 온도와 시간의 함수로 분석되었고 열분해 패턴은 1차 반응으로 나타났다. 무산소 가열시 알파-, 감마-, 델타-토코페롤의 열분해 활성화 에너지는 각각 3.47, 5.85 그리고 6.76 kcal/mole 이었다.

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