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The kinetics of thermally induced isomerisation of trilinolenin, an improved gas chromatography study
Author(s) -
Jiang Fan,
Guo Qin,
Li Qingpeng,
Jin Jing,
Ha Yiming
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13389
Subject(s) - isomerization , chemistry , kinetics , gas chromatography , ampoule , kinetic energy , chemical kinetics , photochemistry , chromatography , organic chemistry , catalysis , physics , quantum mechanics
Summary The isomerisation reaction kinetics of heated trilinolenin was examined to better understand the mechanisms and controlling steps of the reaction. Trilinolenin was placed in glass ampoules and sealed before heating to 200, 220, 230 and 240 °C for regular time intervals. The contents were analysed using a newly established gas chromatography ( GC ) method that had been successfully applied to the separation of trans linolenic acid ( TLNA ) isomers. The kinetic studies show that the consumption of LNA is a second‐order reaction while the formations of trans LNA ( TLNA ) isomers are zero‐order reactions. The rate of the isomerisation reactions increases steadily with temperature and time, and the isomerisation mechanisms involved in the formation of TLNA isomers during heating are verified. These results suggest that controlling the formation of single TLNA isomers may be a key way to reduce TLNA isomers during heating of edible oils.