báo cáo phụ gia thực phẩm

7/30/2019 bo co ph gia thc phm

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Vin cng ngh sinh hc - thc phm

BO CO THC HNH

MN THC HNH :PH GIA THC PHM

GVHD: Th.s NGUYN TH HONG YN


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Tp. H Ch Minh, thng 11, nm 2012

MC LC

BI 1: PH GIA CHNG OXY HA ................................................................ 3

I. Tng quan .............................................................................................................3

II. Tin hnh th nghim........................................................................................ 13

III. Tr li cu hi .................................................................................................... 25

BI 2: PH GIA TO NH............................................................................... 39

I. Tng quan ........................................................................................................... 39

II. Phng php tin hnh .................................................................................... 52

III. Tr li cu hi .................................................................................................... 56

BI 3: PHGIA LM NG C, LM DY ............................................ 60

I. Tng quan ........................................................................................................... 60

II. Quy trnh th nghim ........................................................................................ 67

III. Tr li cu hi .................................................................................................... 71

BI 4: PH GIA CI THIN CHT LNG BT M ............................... 74

I. Tng quan ........................................................................................................... 74

II. Phng php tin hnh .................................................................................... 82

III. Tr li cu hi .................................................................................................... 89

BI 5 : ENZYME ................................................................................................ 95

I. Tng quan ........................................................................................................... 95

II. Phng php tin hnh .................................................................................. 102

III. Tr li cu hi .................................................................................................. 109


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BI 1: PH GIA CHNG OXY HA

I. Tng quan1.1. Du n1.1.1. Gii thiu

Du n c tinh lc t ngun gc thc vt, nm th lng trong mitrng bnh thng. C kh nhiu loi du c xp vo loi du n c gm:du liu, du c, du nnh, du canola, du ht b ng, du bp, du ht hngdng, du cy rum, du lc, du ht nho, du vng, du argan v du cm go.Nhiu loi du n cng c dng nu n.

Thut ngdu thc vt c s dng trn nhn ca sn phm du n ch mt hn hp du trn li vi nhau gm du c, bp, du nnh v du hoa

hng dng.Du thng c kh mi bng cch nhng vo hn hp hng liu thc

phm chng hn nh tho mc ti, tiu, gng trong mt khong thi gian nhtnh. Tuy nhin, phi tht cn thn khi tr du kh mi chng pht sinhClostridium botulinum (mt loi vi khun sn sinh ra cht c c th gy ngctiu ha).

1.1.2. c imDu thc vt l loi du c chit xut, chng ct v tinh ch t thc vt.

Du thc vt c chia thnh:- Du v cht bo chit xut t thc vt, thng c gi l du thc vt, l

hn hp cc triglyxerit c chit xut t thn, ht hoc ci qu ca mt s loicy c du nh da, hng dng, thu du... Du v cht bo chit xut t thcvt bao gm dng lng nh du canola, dng rn nh b cacao. Du v cht bochit xut t thc vt c dng lm thc n hoc phc v trong cng nghip,hoc dng v.

- Tinh du, mt loi hp cht thm dbay hi v tinh khit, c s dnglm hng liu, chm sc sc khe, v d tinh du hoa hng.

- Du ngm, loi du c thm cc cht khc vo, v dnh qu liu.Du v cht bo c hyro ha, bao gm hn hp cc triglyxerit c

hyr ha nhit v p sut cao. Hyr lin kt vi triglyxerit lm tng phnt khi. Du v cht bo c hyr ha c tng thm khnng chng oxy ha(i, thiu), hoc tng thm qunh nht hay nhit nng chy.


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1.1.3. Thnh phnLng cht bo va trong lng tiu th thc phm hng ngy l ch

thng xuyn ca nhng tranh lun. Mt vi cht bo c yu cu phi c trongkhu phn n, v cht bo (trong du n) rt cn thit cho nu n. C quan Qun l

Dc phm & Thc phm Hoa K (FDA) khuyn co rng phi c 30% hoc thn lng calori tiu th hng ngy nn t cht bo. Nhng nh dinh dng hckhc li n rng lng calori hng ngy ca 1 ngi m c ngun gc t cht bokhng nn vt qu 10%. Trong mi trng cc lnh, chn c 2/3 cht both c chp nhn v nn nh vy, v l do sinh tn.

Trong khi tiu thlng nh cht bo bo ha l rt cn thit th vic tiuth mt lng cht bo vt qu gii hn cho php c chng minh l nguynnhn dn n bnh nhi mu c tim. Du n l mt loi thc phm cha cht bobo ha cao gm du da, du c v du nhn c. Du vi lng cht bo bo hathp hn v lng cht bo khng bo ha (hay khng bo ha n) cao hn thc xem nh li cho sc khe hn.

Cc acid boHp cht bo c cha cc acid hu c c s nguyn t C trong mch ln

hn 4 c gi l acid bo. Ty thuc vo chiu di mch cacbon, cc acid cchia lm 3 dng chnh: acid bo ngn mch (4-6C), acid bo mch trung bnh (8 -14 C) v acid bo mch di ( 16 C); ngoi ra, ty thuc vo lin kt gia ccnguyn t C trong mch, acid bo cng c thc chia lm 2 loi chnh: acid bo

bo ha v acid bo cha bo ha.


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TryglyceridTryglycerid l sn phm c to thnh t phn ng ca mt phn t

glycerol vi 3 phn t acid bo. Ty thuc vo acid bo gn vo cc v tr trnmch C ca glycerol sxc nh c tnh v tnh cht ca tryglycerid :

- Tryglycerid n gin: to thnh t 3 acid bo ging nhau- Tryglycerid phc tp: do cc acid bo khc nhau to thnh Cc acid bo t do l monoglycerid v diglycerid

Trong du m, ngoi tr thnh phn chnh l tryglycerid cn c s hindin ca mt lng nht nh acid bo t do l monoglycerid v diglycerid. Trongcu to ca cc monoglycerid v diglycerid vn cn s hin din ca hai hay mt

nhm hydroxyl (-OH), chng c xem nh du hiu xc nh nhm xc nh stng hp khng hon ton tryglycerid sinh hc hay du hiu ca qu trnh phngii lipid sau thu hoch do hot ng ca enzyme. Ngoi ra, monoglycerid vdiglycerid cn c vai tr quan trng c bit nhvo khnng lin kt mnh can vi cc phn t thn du v thn nc.

Phospholipid


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Phospholipid l mt trong nhng thnh phn lipid phc tp ch yu, baogm khung glycerolphosphate kt hp vi 2 chui acid bo c ester ha vtr C1 v C2, ng thi mt alcohol base gn vo nhm phosphate.

(1)Phospholipidic acid (PA): khng c thnh phn thay th(2)Phospholipidyl ethanolamine (celphalin): PE(3)Phospholipidyl choline (lecithin): PC(4)Phospholipidyl serine: PS(5)Phospholipidyl inositol: PI

Phospholipid l cc hp cht cha dinh dng d tr, cung cp nng lngcho cc phn ng tro i cht v tng cng h hp ca ht.

1.1.4. Phn loi Phn loi theo ngun gc

C 2 loi:

- Du mthun ty: gm cc nng sn thc snh ht lc, kh da, ht dutng, ht hng dng, ht c du, ht thu du, ht vng, ht oliuv ng vtnh bt in hnh l c voi, c heo.

- Du mkhng thun ty: c th l nng sn thc s hay ph phm nngnghip, cy cng nghip, ng vt nh bt c, c cha du m c th khai

thc vi hiu qu kinh t cao. Phn loi theo cu trc ha hc- Cht bo bo ha: cn gi l cht bo no hay cht bo t acid bo cha bo

ha. Tt c cc acid bo no ch c vai tr cung cp nng lng v to thnh mdtr hoc gip gan to thnh cholesterol v t cholesterol, gan s to thnh LDL-cholesterol, to ra ,mui mt, cc ni tit t cho c th. Nhng nu n nhiu


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cht bo giu acid bo no th s mt cn bng chuyn ha v sinh ra bo ph,cholesterol mch mu cao, x va ng mch.

- Cht bo giu acid bo 1 ni i: cn gi l acid bo n cha bo ha monounsaturated fatty acids. Cht bo n cha bo ha tng i tt cho sc

khe.- Cht bo giu acid bo nhiu ni i: cn gi l acid bo a cha bo ha(PUFA = poly unsaturated fattu acids). Gm cc acid bo c 1824 C, vi 2, 3, 4,5 hay 6 ni i.1.2. Ph gia chng oxy ha1.2.1. Gii thiu

Ph gia chng oxy ha l nhng cht cho vo cc sn phm thc phmnhm v hot cc gc t do, t gim tc xy ra qu trnh i ha cht bo. Cth l ph gia ny s ko di thi gian hnh thnh nhng hp cht gy ra qu trnh

oxi ha.

Ngoi ra, ph gia chng oxy ha cn c chc nng v hot peroxide. Khi ch bin,c bit l bo qun cc sn phm thc phm thng xy ra cc qu trnh v ccloi phn ng oxy ha khc nhau lm bin i phm cht v gim gi tr ca thcphm.

Trong qu trnh ch bin cng nh bo qun thc phm thng xy ra mtlot cc loi phn ng oxi ha khc nhau, lm bin i phm cht v gi tr cathc phm. Chnh v vy phi s dng nhng cht c tc dng ngn nga hoc

kim ch cc qu trnh ny li.Cc biu hin thng thy ca s oxy ha cht bo l pht sinh mi v xu,

thay i mu sc, thay i nht ca sn phm v lm mt cht dinh dng.

Cc cht chng oxi ha c dng trong thc phm phi m bo cc yucu sau:

Tng khnng n nh v cht lng thc phm. Hn ch hoc loi b ccqu trnh oxi ha.

Bo tn cc gi trdinh dng c bn ca thc phm. Cc gi tr cm quan ca thc phm phi c gi nguyn. Qu trnh s dng nhng cht ny phi tin li, chi ph thp.Bin php ngn nga soxi ha- S dng bao b c bit cch ly sn phm giu cht bo vi cc tc nhn

lm tng qu trnh oxi ha


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- Rt y, ht chn khng, lm y khng gian t do bng cch s dng chttr.

- c bit l s dng ph gia chng oxi ha.Ph gia chng oxi ha c hai loi-

C bn cht axit: axid citric, acid malic, acid ascorbic- C bn cht phenolic: BHA (Butylhydroxyanisoile), HBT (butylatedhydroxytoluene), TBHQ (Tert-butylhydroquinone)

C chchng oxy ha ca ph gia c bn cht acid v bn cht phenolic C chtc ng ca cc ph gia c bn cht acid

Ph gia chng oxi ha c bn cht acid to ra mi trng pH thp lmchm vn tc phn ng oxi ha gy sm mu. Mi trng pH thp cng c chhot ng ca enzyme oxy ha kh.

C chtc ng ca cc ph gia c bn cht phenolicPh gia chng oxy ha c bn cht phenolic c khnng c ch hoc ngn

nga phn ng oxy ha cc glycerit bi gc t do. Khnng ny c lin quan ncu trc phn t hay cu hnh ca phenolic.

Tc dng ca cc hp cht phenolic trong vic km hm s t oxy ha bigc tdo: phenol (ng vai tr l cht cho in t) ngn cn s hnh thnh cc gctdo ban u (R*), t lm cn trtin trnh oxy ha du m.

1.2.2. C ch ca qu trnh oxy ha cht boCc phn t cht bo tc dng vi oxy khng kh to ra cc gc

hydrocacbua t do v gc peroxyt. Qu trnh ny qua cc giai on sau:

Giai on 1: Khi moRH + O2 R

0 + 0OOH

RH R0 + 0H

Giai on 1 c khi mo bi cc oxy ca khng kh, hoc cc in t tdo ca cc kim loi c ha trthay i. v d: Fe2+, Cu2+,

Giai on 2: Lan rngR0 + O2 ROO

0

ROO0 + RH ROOH + R0

Giai on 3: Kt thcR0+ R0 R-R


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ROO0

Cc giai on ny cc lp i lp li cho n khi bin ht cc ha tr tdo. Sn phm to thnh l cc acid, xeton, ru, l nguyn nhn xu t hincc biu hin h hng v mi, v i kh ca cht bo.

1.2.3. Tng quan v ph gia chng oxy ha butyl hydroxytoluen (BHT)BHA l hn hp ca hai ng phn. Trong phn t BHA, nhm tertbutyl

v tr ortho hay meta cn trnhmOH nn hn ch hot tnh chng oxy hanhng trong vi trng hp hiu ng khng gian ny li bo vc nhmOH.

BHT thng c dng bo qun sa v cc sn phm t sa.

Liu dng: Sa bt, bt km kem ML: 100. Thc n trng ming c sa ML: 90.

BHT t c khnng gy c cp tnh. Gi trLD50 ln n 1000mg/kg thtrng tt ccc loi c th nghim. Th nghim trn ng vt cho thy, liulng BHT cao khi a vo c th trong 40 ngy hoc hn sgy c cho cc cquan.

Liu lng BHT cao cc loi vt c th nghim cng gy ra cc nhhung sau: lm tng s hp thu iod tuyn gip, tng trng lng ca tuyn trnthn, gim khi lng ca l lch, lm chm qu trnh vn chuyn cc acid hu c,gy tn thng thn. Mt slng ln cc nghin cu c tin hnh trn mt

vi loi xc nh c tnh i vi s sinh sn v pht trin. T chc sc kheth gii (WHO) cng xem xt cc th nghim trn v kt lun rng vi liulng n vo l 50mg/Kg th trng skhng gy ra c tnh bt c cp no.BHT cng khng b xem l cht c i vi s sinh sn v pht trin. Cc thnghim trn mt s loi ng vt cho thy BHT cng khng l cht c c khnng di truyn. Nhng nghin cu v cc cht sinh ung th cng c tin hnhtrn chut. Kt qu cho thy, BHT c th l tc nhn xc tin cho mt vi cht


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sinh ung th ha hc; tuy nhin, tnh xc ng cho nhng nh hng ny i vicon ngi th khng r rng.

1.2.4. Tng quan v ph gia chng oxy ha acid citricAcid citric l mt acid hu c yu. N l mt cht bo qun t nhin v

cng c s dng b sung v chua cho thc phm hay cc loi nc ngt.Trong ha sinh hc, n l tc nhn trung gian quan trng trong chu trnh acid citricv v th xut hin trong trao i cht ca gn nh mi sinh vt. N cng c coil tc nhn lm sch tt v mt mi trng v ng vai tr ca cht chng xi ha.

Acid citric tn ti trong mt lot cc loi rau qu, ch yu l cc loi quca chi Citrus. Cc loi chanh c hm lng cao acid citric; c th ti 8% khilng kh trong qu ca chng (1,38-1,44 gam trn mi aox nc qu). Hmlng ca acid citric trong qu cam, chanh nm trong khong t0,005 mol/L i

vi cc loi cam v bi chm ti 0,030 mol/L trong cc loi chanh. Cc gi trny cng ph thuc vo cc iu kin mi trng gieo trng.

Axt citric

Danh php IUPAC Axt 2-hydroxypropan-1,2,3-tricacboxylic

Tn khc

Axt 3-hydroxypentanedioic axt 3-cacboxylic

Citrat hiro, E330

Thuc tnh

Cng thc phn t C6H8O7

Phn t gam192,123 g/mol (khan)210,14 g/mol (monohydrat)
http://vi.wikipedia.org/wiki/Danh_ph%C3%A1p_IUPAChttp://vi.wikipedia.org/wiki/Danh_ph%C3%A1p_IUPAChttp://vi.wikipedia.org/wiki/C%C3%B4ng_th%E1%BB%A9c_h%C3%B3a_h%E1%BB%8Dchttp://vi.wikipedia.org/wiki/C%C3%B4ng_th%E1%BB%A9c_h%C3%B3a_h%E1%BB%8Dchttp://vi.wikipedia.org/wiki/C%C3%B4ng_th%E1%BB%A9c_h%C3%B3a_h%E1%BB%8Dchttp://vi.wikipedia.org/wiki/C%C3%B4ng_th%E1%BB%A9c_h%C3%B3a_h%E1%BB%8Dchttp://vi.wikipedia.org/wiki/C%C3%B4ng_th%E1%BB%A9c_h%C3%B3a_h%E1%BB%8Dchttp://vi.wikipedia.org/wiki/Ph%C3%A2n_t%E1%BB%AD_gamhttp://vi.wikipedia.org/wiki/Ph%C3%A2n_t%E1%BB%AD_gamhttp://vi.wikipedia.org/wiki/Ph%C3%A2n_t%E1%BB%AD_gamhttp://vi.wikipedia.org/wiki/Ph%C3%A2n_t%E1%BB%AD_gamhttp://vi.wikipedia.org/wiki/T%E1%BA%ADp_tin:Zitronens%C3%A4ure_-_Citric_acid.svghttp://vi.wikipedia.org/wiki/T%E1%BA%ADp_tin:Citric-acid-3D-balls.pnghttp://vi.wikipedia.org/wiki/Ph%C3%A2n_t%E1%BB%AD_gamhttp://vi.wikipedia.org/wiki/C%C3%B4ng_th%E1%BB%A9c_h%C3%B3a_h%E1%BB%8Dchttp://vi.wikipedia.org/wiki/Danh_ph%C3%A1p_IUPAC


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B ngoi cht rn kt tinh mu trng

T trng 1,665 g/cm

im nng chy 153 C

im si phn hy 175 C

ha tantrongnc

133 g/100 ml (20 C)

axt (pKa)

pKa1=3,15

pKa2=4,77pKa3=6,40

Liu lng v phm vi sdng:

Acid citric dng trong thc phm phi dng kt tinh khan hoc ngm mtphn tnc, khng mu, khng mi. Loi khan phi cha khng t hn 99, 5%acid citric, 1g acid citric tan trong 0, 5ml nc hoc trong 2ml ethanol.

liu lng cao (1380mg/kg th trng) trn ch khng thy hin tng tn

thng thn. Vi chut cng trng, liu lng 1,2% trong thc n hng ngy,khng nh hng n mu v tc ng nguy hi g n cc b phn trong c th,khnng sinh sn, m chhi nh hng n rng so vi chut i chng.

Acid citric: INS: 330. ADI: CX. Liu lng: sa ln men (nguyn kem) ML: 1500. Sa ln men (nguyn kem), c x l nhit sau ln men ML: GMP Chc

nng: iu chnh acid, chng oxy ha, to phc kim loi.

1.2.5. Tng quan v ph gia chng oxy ha TBHQ (Tert-Butylhydroquinon)L mt hn hp gm Monotert butylhydroquinone, t

butylhydroquinone, 2(1,1dimethylethy)1,4benzenediol. C cng thc phnt l C10H14O2.
http://vi.wikipedia.org/wiki/T%E1%BB%B7_tr%E1%BB%8Dnghttp://vi.wikipedia.org/wiki/T%E1%BB%B7_tr%E1%BB%8Dnghttp://vi.wikipedia.org/wiki/T%E1%BB%B7_tr%E1%BB%8Dnghttp://vi.wikipedia.org/wiki/T%E1%BB%B7_tr%E1%BB%8Dnghttp://vi.wikipedia.org/wiki/T%E1%BB%B7_tr%E1%BB%8Dnghttp://vi.wikipedia.org/wiki/T%E1%BB%B7_tr%E1%BB%8Dnghttp://vi.wikipedia.org/wiki/%C4%90i%E1%BB%83m_n%C3%B3ng_ch%E1%BA%A3yhttp://vi.wikipedia.org/wiki/%C4%90i%E1%BB%83m_n%C3%B3ng_ch%E1%BA%A3yhttp://vi.wikipedia.org/wiki/%C4%90i%E1%BB%83m_n%C3%B3ng_ch%E1%BA%A3yhttp://vi.wikipedia.org/wiki/%C4%90i%E1%BB%83m_n%C3%B3ng_ch%E1%BA%A3yhttp://vi.wikipedia.org/wiki/Celsiushttp://vi.wikipedia.org/wiki/%C4%90i%E1%BB%83m_s%C3%B4ihttp://vi.wikipedia.org/wiki/%C4%90i%E1%BB%83m_s%C3%B4ihttp://vi.wikipedia.org/wiki/%C4%90i%E1%BB%83m_s%C3%B4ihttp://vi.wikipedia.org/w/index.php?title=%C4%90%E1%BB%99_h%C3%B2a_tan&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=%C4%90%E1%BB%99_h%C3%B2a_tan&action=edit&redlink=1http://vi.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bchttp://vi.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bchttp://vi.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bchttp://vi.wikipedia.org/w/index.php?title=H%E1%BA%B1ng_s%E1%BB%91_%C4%91i%E1%BB%87n_li_ax%C3%ADt&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=H%E1%BA%B1ng_s%E1%BB%91_%C4%91i%E1%BB%87n_li_ax%C3%ADt&action=edit&redlink=1http://vi.wikipedia.org/w/index.php?title=H%E1%BA%B1ng_s%E1%BB%91_%C4%91i%E1%BB%87n_li_ax%C3%ADt&action=edit&redlink=1http://vi.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bchttp://vi.wikipedia.org/w/index.php?title=%C4%90%E1%BB%99_h%C3%B2a_tan&action=edit&redlink=1http://vi.wikipedia.org/wiki/%C4%90i%E1%BB%83m_s%C3%B4ihttp://vi.wikipedia.org/wiki/Celsiushttp://vi.wikipedia.org/wiki/%C4%90i%E1%BB%83m_n%C3%B3ng_ch%E1%BA%A3yhttp://vi.wikipedia.org/wiki/T%E1%BB%B7_tr%E1%BB%8Dng


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Khng to mu vi ion kim loi ( Fe) l c im u vit, gip cho qutrnh ch bin c tin hnh d dng. Tuy nhin, TBHQ li tng tc vi ccamin t do to sn phm c mu , hn ch khnng ng dng ca n trong cc

sn phm c protein

Chng oxy ha hiu qu nht i vi loi du thc vt v mt s cht bong vt. TBHQ l mt hu c thm phenol tng hp ho hc. N l mt dn xutca hydroquinone, thay th bng mt nhm tert-butyl.

1.2.6. Tng quan v ph gia chng oxy ha BHA (Butylated hydroxyl anisole)BHA (butylated hydroxyl anisole): l hn hp ca hai ng phn. Trong

phn t BHA, nhm tert butyl v tr ortho hay meta cn trnhm OH nn

hn ch hot tnh chng oxy ha nhng trong vi trng hp hiu ng khng gianny li bo vc nhm OH. BHA l cht rn mu trng, ging sp, tan ddng trong cht bo, dung mi hu c, khng tan trong nc; c mi phenol ctrng, mi ny khng th hin trong hu ht cc trng hp s dng, nhng c thc nhn bit nhit cao; l mt hp cht bay hi d dng v c thchngct c nn n c th b tn tht khi sn phm khi b nung nng nhit cao.

BHA c th phn ng vi kim loi kim to sn phm c mu hng. INS: 320

ADI: 00, 5. Liu lng: Sa bt, bt kem (nguyn cht) ML: 200BHA hp th qua thnh rut non, tham gia qu trnh trao i cht, l cht

nghi nggy dng hoc ung th.

- LD50=2000mg/kg th trng gy ri lon ng vt th nghim- LD50=50 - 100mg/kg th trng gy ri lon ngi.


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1.2.7. Tng quan v ph gia chng oxy ha Acid ascorbic (vitamin C)Vitamin C c nhiu trong cc loi rau quti nh nc cam, chanh, qut,

v c hm lng cao trong rau xanh, c bit l bng ci xanh, tiu, khoai ty, cibrussel, rau ci, c chua, cam, qut, chanh, bi

Thng tin tng qut:

- Tn theo IUPAC: 2-oxo-L-threo-hexono-1,4- lactone-2,3-enediol- Tn thng thng: axit ascorbic, vitamin C- Cng thc phn t: C6H8O6- Khi lng phn t: 176,13 g/mol- C dng: bt mu trng n vng nht (khan)- Nhit nng chy: 1930C (phn hy)- pKa : pKa1 = 4,17- pKa2 = 11,56- Khnng ha tan trong nc: Cao

Liu lng v phm vi sdng:

Trong t nhin c nhiu trong cc qu h cam. Acid ascorbic dng trongthc phm dng tinh th mu trng, 1g tan trong 3, 5ml nc hay trong 30mlethanol, khng tan trong du m. Sau khi c ht m bi acid sulfuric trong 24gikhng c cha t hn 99% acid ascorbic.

- LAcid ascorbic: INS: 300.- ADI: CX- Liu lng: Sa bt, bt kem (nguyn cht) ML: 300- B v b c c ML: GMP- Chc nng: Chng oxy ha, n nh mu.

II.Tin hnh th nghim2.1. Xc nh ch s acid


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2.1.1. Khi nimDi tc dng ca cc enzym thy phn (lipaza, photpholipaza) khi c

nc v nhit, triglycerit s b phn ct mi lin kt este v b thy phn thnhacid bo t do.

Cc acid khng no hoc c mch ngn (nh du da) d b thy phn hayoxi ha, phng thch cc acid bo t do c khi lng phn t nh dbay hi gymi kh chu.

Qua ch sacid ngi ta c thnh gi cht lng du m. Ch s acidcng cao chng t du mkm cht lng, b phn hy hoc b oxy ha mtphn v ngc li ch s acid cng thp du cng tt v c bo qun tt.

2.1.2. nh nghaCh s acid:Ch s acid l s mg KOH cn dng trung ha acid bo t do c trong 1g

du hoc m.

Acid bo:

Hm lng acid bo t do l t l phn trm acid bo t do c trong du.Ty theo bn cht ca du m, hm lng acid bo tdo c biu th:

Du da, du nhn c : Biu th theo acid Lauric.

Du c : Biu th theo acid Palmitic.

Cc loi du khc : Biu th theo acid Oleic.

2.1.3. Nguyn tc:Dng dung dch kim chun KOH 0,1N trung ha ht acid bo t do c

trong mu thc ha tan trong dung mi cn trung tnh vi ch thphenolphthalein.

im tng ng nhn c khi dung dch tmu vng (c trng chotng loi du) chuyn sang mu hng nht v bn trong 30 giy.

Phng trnh phn ng:

RCOOH + KOH RCOOK + H2O

2.1.4. Phm vi p dng:p dng cho du mng vt v thc vt, khng p dng cho sp.


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2.1.5. Quy trnh th nghim50 ml cn

B sung ch th2 gitpp

Chun bng KOH0,1N n hng nht

10 ml du

B sung cn vo mudu, lc nh

un cch thy trongvng 3 pht

Chun bng KOH0,1N n hng nht

Ghi VKOH tiu tn

X l s liu

Kt

u


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2.1.6. Thuyt minh quy trnh :a. Chun b mu

Tin hnh chun b 3 mu du. Mi mu c b sung :

+ Mu 1 ( mu trng ): mu du.

+ Mu 2 : du c b sung 0.1 % BHT

+ Mu 3 : du c b sung 0.1 % acid citric

un si 3 mu trong vng 5 pht ri ngui.

Mc ch :

Mc ch ca qu trnh un si l cung cp nhit cung cp nhit, toiu kin thun li cho cc enzyme thy phn (lipaza, photpholypaza) hot ng thy phn cc triglecerit thnh cc axit bo t do.

ng thi di tc dng ca nhit v oxi khng kh sthc y qu trnh oxiha cht bo to ra cc hp cht peroxit v cc axit bo t do.

Ta tin hnh un si 3 mu du vi mt mu ch c du v 2 mu cn limt mu bt sung BHT vi liu lng 0.1% v mt mu b sung acid citric 0.1%.Vic b sung cc loi ph gia vi liu lng nh vy nhm mc ch so snh thy c hiu qu chng oxy ha ca loi ph gia c s dng so vi mu mkhng c b sung ph gia.

b. B sung cn :Mc ch : to dung mi ha tan cc cht bo, gip cho phn ng gia acid

bo t do v KOH din ra nhanh v im cui d nhn thy hn, hn ch sai s.Trc cn phi c iu chnh vmi trng trung tnh trnh lm sai scho kt qu.

c. un cch thy trong vng 3 pht :Thi gian 3 pht tnh tlc nc bn ngoi si.Mc ch : tng qu trnh ha tan cht bo trong cn.

d. Chun bng KOHS dng KOH trung ha lng acid bo t do c trong mu du c

ha tan trong mi trng cn trung tnh vi ch th PP.

im tng ng nhn c khi dung dch tmu vng (c trng chotng loi du) chuyn sang mu hng nht v bn trong 30 giy.

Phng trnh phn ng:


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RCOOH + KOH RCOOK + H2O

Ghi li th tch KOH tiu tn.2.1.7. Kt qu v bn lun :

a. Tnh ton kt quKt quo Mu trng Mu 1 Mu 2 Mu 3VKOH 0,1N (ml) Ln 1 : 1

gitLn 1 : 0,3Ln 2 : 0,2Ln 3 : 0,3

Ln 1 : 0,2Ln 2 : 0,1Ln 3 : 0,2

Ln 1 : 0,4Ln 2 : 0,5Ln 3 : 0,5

Trung bnh (ml) 0.267 0.167 0.467

Cng thc tnh ch s acid :

m

VKNAV

11,56

Trong :

56,11 : phn tlng ca KOH (vC) V : th tch dd KOH 0,1N tiu tn (ml) N : Nng ca dung dch KOH (0,1N) K : h s hiu chnh KOH.

KOH

KOHHClHCl

V

MNVK

Chn K = 1. m : khi lng mu du (g) ( 10 ml du = 8,5 g )

Kt qu :

Mu 1 Mu 2 Mu 3

Kt qu 0,176 0,11 0.308

b. Bn lunKt qu cho thy mu s dng BHT c ch s acid thp nht, thp hn so

vi mu trng chng tBHT lm gim mc oxy ha ca du.Mu cha acid citric ( cng l mt cht chng oxy ha du ) th li c ch

s acid cao nht, cao hn c mu trng. Theo nhm th c thdo lng acid cntrong du gy ra sai s trong khi chun .

Theo tm hiu, ch s acid ti mt s cng ty du n hin nay ti a l 0,5.Vy du n ca nhm t tiu chun v ch s acid.


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Mt s vn cn lu khi tin hnh th nghim : Th tch tiu tn KOH qu t nn c th gy sai skhi c kt qu v vy

cn gim nng KOH nhm hn ch sai s.

y l phng php chun acid baz nn cn s dng phi trungtnh theo ch th phenolphthalein.

Chn ch th phenolphthalein v ti im tng ng tn ti RCOOKc tnh kim v pT = 9.

Bnh tam gic phi c ra sch v sy kh. Khi cn mu, nu b dnh mu trn thnh bnh th cho dung mi vo

ch b dnh. Qu trnh chun phi lc trn u, trnh bn mu ra ngoi bnh.

Thi gian chun khng nn ko di

Trong th nghim ny s dng KOH m khng s dng NaOH vKOH tan tt hn trong cn, tinh khit ca KOH cao hn NaOH

2.2. Xc nh ch s iod2.2.1. Khi nim

Nhng dy ni khng bo ha ca cc acid bo khng no c khnng gniod hoc cc halogen khc, do ch siod xc nh tng qut cc acid bo khngno trong cht bo.

Ch siod c trng cho mc khng no ca lipid.

Lipid cng nhiu ni i th ch s iod cng ln, lipid cng t ni i th chs iod cng nh. Ch s iod ca ms nhhn ch s iod ca du.

2.2.2. nh nghaCh s iod (IV) l s gam iod kt hp vo v tr ni i ca 100g glyceride.

2.2.3. Nguyn tc :Thc hin phn ng cng ca lng cht tha hot ng Icl vo cc ni kp

ca du bo c ho tan trong CH3Cl. Lng ICl cn d sc kt hp vi KI gii phng I2 dng tdo v c nh phn bng dung dch chun Na2S2O3 vi

ch th h tinh bt. im tng ng nhn c khi dung dch chuyn t mu tmen sang khng mu.

Phng trnh phn ng:R1-CH=CH-R2-COOH + ICl R1-CHI-CHCl-R2-COOH

ICld + KI KCl + I2


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I2 + 2Na2S2O3 2NaI + Na2S4O6

2.2.4. Phm vi p dngp dng cho tt c cc loi du v mkhng cha ni i lin hp

2.2.5. Quy trnh thc hin5 ml du

B sung ha cht5 ml CH3Cl

10ml Wijs Lc mnh trongbng ti 1 gi

B sung ha cht vlc

25ml H2O

10ml KI 5%

2 git htinh b t

Chun bngNa2S2O3 0,01N

Ghi th tchNa2S2O3 0,01N tiu

tn

X l s liu

Kt qu


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2.2.6. Thuyt minh quy trnh :a. Chun b mu :

Qu trnh chun b mu c thc hin nh th nghim trn

b. B sung cloroform v thuc thWijsMc ch :

Cloroform c cho thm vo ha tan cht bo c trong mu v n ldung mi c khnng ha tan cht bo tt.

Thuc thWijs c cho thm vo hp cht ICl trong thuc th cnghp vo cc ni i trong cc phn t bo c ha tan trongcloroform.Lng thuc th Wijs cho vo d s tc dng vi KI gii

phng ra iot di dng t do v c nh phn bng dung dch chunNa2S2O3 vi ch th h tinh bt.Thuc th s dng phi d gn bng mt

na so vi lng s dng kt quc c trong php chun c tnhchnh xc cao. Ch l lng KI s dng cng phi d v trong phn ngny KI va l cht phn ng va l mi trng ha tan I2 sinh ra. Nulng KI dng khng th I2sinh ra khng c ha tan, s bthng hoanhit thng, gy sai s.

R1-CH=CH-R2-COOH + ICl R1-CHI-CHCl-R2-COOHc. trong bng ti 1 gi:

Mc ch : to iu kin v thi gian thuc th tip xc vi cc ni

i trong cht bo.Phn ng phi tin hnh trong iu kin khng c nh sng v trong hp

cht ICl, iodua th hin tnh kh v n rt d b oxy khng kh oxy ha v dng I2theo phn ng :

4I- + O2 + 4H+ 2I2 + 2H2O

V vy phi thc hin trong ti trnh sai s trong th nghim

d. B sung KI, H2O v h tinh btMc ch :

Bsung KI KI tc dng vi lng thuc th ICld to ra I2. H tinh bt c bsung vo lm ch th nhn bit I2 .

ICld + KI KCl + I2

e. Chun bng Na2S2O3


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I2 t do sc nh phn bng dd Na2S2O3 0,01N n khi mt mu.

I2 + 2Na2S2O3 2NaI + Na2S4O6

Ghi li th tch Na2S2O3 tiu tn.

2.2.7. Kt qu v bn lun :a. Kt qu

Mu trng Mo (du n)M1 (du +

BHT)M2 (du +acid citric)

Trc chun

Khng mu Mu vng Mu vng Mu vng

Th tchNa2S2O3 0.01N

tiu tn115.5 ml

L1: 0,5L2: 0,7L3: 0,7

L1: 1,1L2: 1,3L3: 1,2

L1: 1,2L2: 1,3L3: 1,3

Trung bnh 0,633 1,2 1,267Cng thc tnh ch s iod (IV) :

100)(001269,0

m

NVVIV thtr

Trong :

0,001269 : s gam Iod ng vi 1ml Na2S2O3 0.01N. V : th tch Na2S2O3 0.01N tiu tn (ml) N : nng Na2S2O3 m : khi lng mu du (g) ( 5 ml du = 4,27 g )

Kt qu :

Mo (du n) M1 (du + BHT) M2 (du + acidcitric)

Kt qu 0,034137 0.033968 0.033948

b. Bn lunDa vo kt qu th nghim ta nhn thy rng vi mu du s dng cht

chng oxi ha th ch s iod thp hn so vi mu du khng s dng. Do trong qutrnh x l nhit (un si du) th s xy ra nhng bin i xy ra i vi cc thnhphn trong du, c bit l cc phn ng oxi ha, thy phn to cc hp cht phnt lng thp v cc hp cht mang nhiu ni i. i vi nhng mu du bsung cht chng oxi ha th n c ch cc phn ng oxi ha v vy nhng mu cb sung cht chng oxi ha th ch s iod thp.


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Mt s vn cn lu khi tin hnh th nghim : Tin hnh ch ti trnh nh sng mt tri. thuc th c thi gian cn thit tip xc vi cht bo Khi chun cn phi tin hnh ch trnh nh sng v thc hin

nhanh. Thuc th cn phi tha

2.3. Xc nh ch s peroxyt2.3.1. nh ngha

Ch speroxyt (PoV) l lng cht c trong mu thc tnh bng miling lng oxi hot tnh lm oxi ha KI trn 1kg mu di cc iu kin thaotc theo quy nh.

Ch speroxyt c trng cho mc i ha ca du m, thng xy ra

trong qu trnh bo qun ca du m. Nu du mb i nhiu ngha l cc chtperoxyt c nhiu trong du mgy h hng du m2.3.2. Nguyn tc

Da vo tc dng ca peroxyt vi dung dch KI to ra I2 t do (trong mitrng acid acetic v cloroform). Sau chun I2 t do bng dung dch chunNa2S2O3 vi ch th h tinh bt.

im tng ng nhn c khi dung dch chuyn tmu tm en sangkhng mu.

Phng trnh phn ng:

R1CHCHR2 + 2KI + 2CH3COOH R1CHCHR2 + 2CH3COOK +I2 + H2O

O O O

I2 + 2Na2S2O3 Na2S4O6 + 2NaI

2.3.3. Dng c - ha chtDng c

Pipet 10ml 3 erlen 250ml Bp cao su Buret 25ml

Ha cht Cloroform : Acid acetic = 1:2


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Dung dch KI bo ha Na2S2O3 0.01N Ch th h tinh bt 1%

2.3.4. Quy trnh5 ml du

B sung hacht

Lc 1 pht, trong bng ti 5

pht

B sung

Mt mu xanhen

5ml CH3Cl

10ml

CH3COOH

Kt qu

1ml KIbh

2 git h tinhbt

25ml H2O

Chun bngNa2S2O3 0.01N

2.3.5. Kt quBng d kin kt qu ch s peroxyt ph hp vi lng mu:

Ch s peroxyt dkin (meq/kg) Khi lng mu th(g)012 5.02.01220 2.01.22030 1.20.83050 0.80.5


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5090 0.50.3

2.3.6. Kt qu th nghimTh tchNa2S2O3(ml) Mu trng(ml) Mu 0 (ml) Mu 1 (ml)

0.1% BHTMu 2 (ml)0.1% acid citric

Ln 1

70

19 5.8 8.7

Ln 2 19.8 5.7 8.6

Ln 3 20 5.65 8.6

Trung bnh 70 19.6 5.72 8.63

Tnh kt qu:

)/(1000210 kgmeqm

NVVVP

Trong :

NNng ng lng ca Na2S2O3 (0.01N)

V1Th tch Na2S2O3 0.01N tiu tn cho mu th (ml).

V2Th tch Na2S2O3 0.01N tiu tn cho mu trng (ml)mKhi lng mu th (= 4.27g).

Kt qu tnh ton ch s Peroxyt:

Mu 0 Mu 1 Mu 2

ChsPeroxyt 118.03 27.76 21.94

2.3.7. Nhn xtTa thy, ch s peroxyt mu cha ph gia thp hn so vi mu khng c

ph gia chng oxy ha. iu ny so vi l thuyt l ng.

Mt s nguyn nhn c th gy sai s c th l:

- Thao tc thc hin th ngim cha chun xc.


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- iu kin th nghim gia cc mu tin hnh khng ng nht (iu kinnh sng, nhit , ng np hay mnp trong qu trnh i phn ng xyrac th lm tht thot lng I2 bay ra.

- Ha cht s dng b hng, c bit l vic s dng v bo qun KI. V tuyc ng trong chai nu c nt nhng KI vn b tc ng bi oxi trongkhng kh lm cho dung dch KI c mu vng l do:

KI + O2 kk I3-(vng)

I3- + S2O3

2- S4O62-+ I-

- Lng I3- sinh ra phn ng vi S2O32- cng l mt nguyn nhn c th dnn kt qu sai. V vy trc khi tin hnh ht dung dch KI ta phi kimtra li xem c b vng khng. Nu dung dch b vng nht, ta tin hnhchun li bng cch nh tng git Na2S2O3 n khi mt mu. Nu dung dchb mu vng m ta b dung dch ny v thay dung dch KI khc v phipha mi lin tc.

- Mu th cn nng dn n PV tng- Cha ra sch bnh tam gic, d ch cn mt vi vt x phng st li sau

khi sy cng lm PV tng hay bin i PV. V vy ta phi chn bnh thtsch.

III. Tr li cu hiCu 1: Trnh by ngha ca ch s peroxyt, acid, iod ca du thc vt?

Ch speroxyt (PV) c trng cho mc i ha ca du m, thng xyra trong qu trnh bo qun ca du m. Nu du mb i nhiu ngha l cc chtperoxyt c nhiu trong du mgy h hng du m.

Qua ch sacid ngi ta c thnh gi cht lng du m. Ch s acidcng cao chng t du mkm cht lng v ngc li ch s acid cng thp ducng tt v c bo qun tt.

Ch s Iod cho bit mc cha no ca du m, ch s Iod cng cao th

triglycerit cng cha nhiu ni kp. Tuy nhin nhc im ca ch s Iod ch chobit mc cha no m khng cho bit chi tit cu trc ca du mv thnh phnacid bo cha no, hai tnh ny rt quan trng nu mun s dng tnh cha no cadu cho mc tiu cng nghip (sn, vecni, mc in). Ch sIod cn c s dng phn loi du.

Cu 2: Trnh by c ch ca qu trnh oxy ha cht bo ?


26/115

Qu trnh xy ra trong sn xut, bo qun v ch bin thc phm c s hindin ca cht bo. S oxy ha cht bo l nguyn nhn hn ch thi gian bo qunca cc sn phm.

S oxy ha cht bo khng no c khi to bng vic to thnh cc gc t

do di tc dng ca nh sng, nhit , ion kim loi v oxy. Thng thng phnng xy ra trn nhm metyl cn k vi ni i ca C=C.

C ch phn ng oxy ha cht bo xy ra phc tp, c th chia thnh 3 giaion l: Khi to, lan truynto cc sn phm trung gian v kt thc phn ng.

- Khi to.

- Lan truyn - to cc sn phm trung gian.

- Kt thc phn ng.

Cc biu hin thng thy ca s oxy ha cht bo l: pht sinh mi-v xu,thay i mu sc, lm mt mi t nhin ca cc loi tinh du, thay i nht casn phm.

S oxy ha cht bo chu nh hng bi nhiu yu tnh: no ca chtbo, ionkim loi, cht xc tc sinh hc, nhit , khng kh, cc cht chng oxyha cht bo, cht trchng oxy ha cht bo


27/115

Cu 3: Trnh by c ch ca qu trnh oxy ha rau qu ?

Qu trnh oxy ha ca rau qu ch yu xy ra do trn nguyn liu rau quc cha cc enzyme oxy ha. Cc enzyme ny c tc dng nh mt xc tc, aoxy ca khng kh tc dng vi nhng thnh phn khc ca rau qu. Qu trnh oxy

ha ny khin cho mt s vitamin b phn hy (c bit l vitamin C), lm bini cht mu v tanin, lm cho rau qu chuyn sang mu sm. Enzim khi to,thc y cho phn ng ny l polyphenoloxydaza. phn ng c th xy ra thphi c ion kim loi v oxy. Enzyme polyphenoloxydaza xc tc cho s oxy hangng t cc hp cht phenol vi s tham gia ca oxy phn t t khng kh, thc vt c th tn ti 2 dng t do v lin kt. Polyphenoloxydaza l nhmenzim oxydoreductaza, c nhiu trong m ng vt, thc vt, nm mc

Cu 4: Trnh by c ch chng oxy ha ca ph gia chng oxy ha c bn

cht phenolic v bn cht acid ? C ch chng oxy ha ca ph gia chng oxy ha c bn cht acid :

Ph gia chng oxy ha c bn cht acid to ra mi trng pH thp lmchm vn tc phn ng oxi ha gy sm mu. Mi trng pH thp cng cch hot ng ca enzyme oxy ha kh.

C ch chng oxy ha ca ph gia chng oxy ha c bn cht phenolic :Ph gia chng oxy ha c bn cht phenolic c khnng c ch hoc ngnnga phn ng oxy ha cc glyceride bi gc t do. Khnng ny c linquan n cu trc phn t hay cu hnh ca phenolic.Tc dng ca cc hp cht phenolic trong vic km hm s t oxy ha bigc tdo : phenol ( ng vai tr cht cho in t) ngn cn s hnh thnhcc gc tdo ban u, t lm cn trtin trnh oxy ha du, m.

Cu 5: Trnh by c ch chng oxy ha ca ph gia chng oxy ha trong bi ?

C ch chng oxy ha ca BHT :u tin ion hydro ca nhm OH rt linh ng b tch ra v kt hp vi ccgc t do trong du loi b cc gc tdo .

Sau phn t cht chng oxy ha trnn thiu in t ti v tr nguyn thydro va b phn tch, dn n s sp xp v di chuyn li chiu in ttrong phn t v cui cng trthnh mt gc t do.Tuy nhin cc gc t do ny c th kt hp li vi nhau to hp cht mikhng gy c hi vi sc khe con ngi.

C ch chng oxy ha ca acid citric :


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Trc tin th cc acid citric snhng cc ion H+ cho cc gc t do R* khiva mi c to thnh giai on pht trin. Nu cc gc t do R* vntip tc b oxy ha th acid citric vn nhng H+ bt hot cc gc t do.Cc ng phn to thnh s ln lt tham gia cc phn ng to thnh cc

cht c khnng chng oxy ha hoc to mt s cht v hot khng nhhng n cht lng ca du.

Cu 6: Trnh by tc hi c th xy ra khi sdng cc ph gia trong bi thnghim?

BHT

BHT c th nghim trn loi gm nhm, chut v ngi cho thy khiBHT i vo c thqua ng ming sc hp th nhanh chng qua d dy,rut, sau sc thi ra ngoi theo nc tiu v phn. ngi, s bi tit BHT

thng qua thn cng c th nghim khi cho n vi khu phn c cha 40mg/kgth trng. Nghin cu cho thy 50% liu lng ny c bi tit ra ngoi trong 24gi u, v 25% liu lng cn li c bi tit trong 10 ngy tip theo. Schuyn ha thng qua con ng oxy ha; trong s oxy ha nhm methyl triloi gm nhm, th v kh, cn s oxy ha nhm tertbutyl th tri ngi.

BHT t c khnng gy c cp tnh. Gi trLD50 ln n 1000mg/kg thtrng tt ccc loi c th nghim. Th nghim trn ng vt cho thy, liulng BHT cao khi a vo c th trong 40 ngy hoc hn sgy c cho cc c

quan.Liu lng BHT cao cc loi vt c th nghim cng gy ra cc nh hungsau: Lm tng s hp thu iod tuyn gip, tng trng lng ca tuyn trn thn,gim khi lng ca l lch, lm chm qu trnh vn chuyn cc acid hu c, gytn thng thn. Mt slng ln cc nghin cu c tin hnh trn mt viloi xc nh c tnh i vi s sinh sn v pht trin. T chc sc khe thgii (WHO) cng xem xt cc th nghim trn v kt lun rng vi liu lngn vo l 50mg/kg th trng skhng gy ra c tnh bt c cp no. BHTcng khng b xem l cht c i vi s sinh sn v pht trin. Cc th nghim

trn mt s loi ng vt cho thy BHT cng khng l cht c c khnng ditruyn. Nhng nghin cu v cc cht sinh ung th cng c tin hnh trnchut. Kt qu cho thy, BHT c th l tc nhn xc tin cho mt vi cht sinhung th ha hc; tuy nhin, tnh xc ng cho nhng nh hng ny i vi conngi th khng r rng.

BHA


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BHA vi liu lng 50100 mg/kg th trng sc chuyn ha v ara khi c thdng nc tiu, dng glucuronit hay sulfat. L chy nghi nghgy ung th, d ng, ng cGy ri lon c th ca mt lot ng vt thnghim nh kh, ch, chut, mo

Tc dng gy c mn tnh ca BHA cng c th nghim chut, chv kh. Ngi ta cho cc ng vt ny n khu phn c vi phn trm BHA (gpvi ngn ln liu lng m con ngi a vo c th) trong hai nm; v nhn thyrng BHA khng b xem l mi nguy i vi s sinh sn v pht trin. i vi shnh thnh khi u, nm 1982, ngi ta tm thy khi u c tnh chut khi ccho n liu lng 2% trong khu phn (gn 0, 8g/kg th trng mt ngy) tronghai nm. Tuy nhin, khi u c tnh khng hnh thnh khi cho n liu lng 0, 5%trong cng iu kin.

TBHQ

Cht TBHQ cng c hp thu qua ng rut non v c th tn ti trongm bo, chng c ththam gia vo qu trnh trao i cht ca ngi v ng vtv cui cng c lc bi thn v thi ra ngoi qua nc tiu, l cht t c.

Khng gy dng da nhng c nghi nggy ung th. Cm s dng NhtBn v mt snc khc.

Cu 7: Nu iu kin hot ng ca cc ph gia s dng trong bi thnghim?

iu kin hot ng ca ca cc cht chng oxy ha ph thuc vo cc yut:

Hot tnh ca cc cht chng oxy ha. Nng ca cc cht chng oxy ha. nh sng. Nhit . Kim loi

Cu 8: Phng php nh lng BHA, BHT, TBHQ, acid citric, acidascorbic?

BHA

Nguyn tc


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BHA c chit xut t du hoc mu mtan chy vi methanol 95%. Cctrit xut cho mu vi thuc thgibb hp th ti a bc sng 610nm.

Phng phpLc mnh 10 gam mu cht lng cn m hoc m tan chy vi 25ml

methanol 95% trong khong mt pht trong ng ly tm. Qu trnh din ra trongmy li tm nhit 40-500c v cho php tch ring bit cc cht trong khong15 pht. lp phn tch trn vo 50ml trong bnh hiu chun (nh mc), lpli vic phn tch vi 20ml methanol 95%, chuyn cc lp pha trn bnh v phalong nh du. Thm mt gram canxi cacbonat, lc v lc thng qua mt giylc. Lng canxi cacbonat khng quan trng nhng cng phi m bo mtdch lc r rang v ng chun. Ly chnh xc 2ml chit xut ny thm 2mlmethanol 95%, 8ml borax pha sn v 2ml thuc th gibb ca. Sau 15 pht, pha

long chnh xc n 20ml vi n- butanol.Chun b dng c v bng tiu chun trong vic s dng 25 mg/l BHA. c

s hp thbc sng 610 nm v tnh ton slng BHA hin din trong mu tmu hp th v trong tiu chun

Lu d tha gallates lm gim cng ca mu sc.

V d: 200 mg/l propyl gallate lm gim mu sc t 200mg/l BHA khong mtna theo cc iu kin tiu chun ca bi test.

BHT

Nguyn tcMu l hi nc chng ct v BHT trong cc sn phm chng ct hi nc cxc nh nhphn ng mu vi Q-anisidine v nitrit natri.

Tin hnhThm 15 ml ca gii php clorua magi v 5 gram cht bo chng ct

bnh. Bt cng tc cho bnh chng ct n 160 100c. iu chnh hi nc mypht in chng ct khong 4 ml nc mi pht. Kt ni tv hi nc, my

pht in vo bnh chng ct vo trong bn ng du. Chng ct hi nc mnh.Thu thp 100ml u tin ca sn phm chng ct trong bnh nh mc 200ml thtch c cha 50ml methanol. Ngt kt ni bnh chng ct thi nc my phtin v loi b n khi bn ng du. Rabnh ngng vi 5ml methanol thm vra bnh nh mc. nhit ca phng, iu nh mc n 200ml vi methanolv trn u.


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Lm sch v kh 60ml khi lng tch trong bnh thu tinh mu tmhoc sn mu en. u tin thm 25ml methanol 50%, sau thm 25ml tiuchun 1-3 mg/ml v thm 25ml chng ct. i vi mi mu thm 5ml o-dianisidine stopper, dung phu v cn thn pha trn cc cht trn. Sau , mi

phu thm 2ml nitrit natri 0.3%. yn trong 10 pht. Sau thm 10mlchloroform mi phu. Gii nn mu phc tp bng cch lc mnh trong 30 giy.Hy cc lp phn tch r rt.

nh du 10ml th tch bnh thy tinh tm thp trng, tiu chun v mu. V rakhi lp cloroform cc bnh tng ng t c nh du vo bnh nh mc.c hp th bc sng 520nm bng cch s dng 2ml methanol v 8mlchloroform.

TBHQ

Phng php o quangPhng php ny c p dng nh lng cht chng oxy ho TBHQ

c trong cc loi mv du n

Nguyn LMBTH (3-methyl-2-benzothiazolinon hydrazon hydroclorid) c xy ho biceri (IV) amoni sunfat to ra sn phm trung gian, sn phm ny kt hp vi chtchng xy ho tert-butyl hydroquinon (TBHQ) to ra mt hp cht mu, c xcnh bng phng php o quang ti bc sng =500nm.

Gii hn pht hin ca phng php l 0.10ppm.

Xy dng ng chunChun b dy mu chun: Ly 6 bnh nh mc 50ml, ta tin hnh nh sau:

Bnh

1

Bnh

2

Bnh

3

Bnh

4

Bnh

5

Bnh

6

Dung dch chun TBHQ

50ppm (ml) 0 1 2 4 5 10

Dung dch ceri (IV) amonisulfat 0,1% (ml)

5

Dung dch MBTH 0,2% (ml) 10


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Nc ct (ml) 20 19 18 16 15 10

un cach thu 95 1000C(phut)

10 pht

nh mc bng ethanol n 50 ml

Nng TBHQ tng ng

trong cc bnh (g/ml)0 1 2 4 5 10

Dng ng chun:o hp th quang ca dy dung dch chun cha TBHQ trong cc

bnh 2 n bnh 6 trn my quang ph UV-VIS, bc sng =500 nm, vi

dung dch trong bnh 1 lm mu trng (dung dch so snh). Dng ng chun biu th tng quan gia hp th quang (Abs) v nng

C (g/ml) ca cc dung dch chun tng ng.

Abs

A5

Ax

A2

0C2 Cx C5 C (g/ml )

Tin hnhNghin nh mu v ng nht k.

Cn 10g mu du, m, chnh xc n 0,001g (ghi li lng cn chnh xc=m) cho vo trong bnh nn dung tch 250ml.

Ho tan mu bng 50ml carbon tetraclori (lc qua giy lc kh nu cn).Chit 3 ln, mi ln bng 30ml ethanol 50%.

Thu gp ton b dch chit ethanol vo bnh ct quay v c dch chit ticn khong 5ml bng my ct quay chn khng nhit t 95oC n 100oc(hoc c dch chit trn bp cch thu).


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Chuyn phn dch chit c vo bnh nh mc 100ml, nh mc ti vchbng ethanol tuyt i.

Thm 1g calci carbonatvo bnh nh mc 100ml trn lc u, lng rilc qua giy lc kh.

Ly 5ml dch lc A trn cho vo bnh nh mc 50ml ri lm tip ccbc nh m t vi bnh 5 (thay 5ml dung dch chun bng 5ml dch lc trn).

o hp th quang Ax ca dung dch ny bc sng =500nm vi mutrng l bnh 1.

Acid citric

Cn khong 2,5 g (chnh xc n mg) mu th, cho vo mt bnh cn b.Ha tan trong 40 ml nc v chun vi dung dch natri hydroxyd 1 N, dng ch

th l dung dch phenolphtalein (TS). Mi ml dung dch natri hydroxyd 1 N tngng vi 64,04 mg C6H8O7.

Acid ascorbic

Cn 0,4 g (chnh xc n mg) mu th c lm kh trong bnh ht mmi trng chn khng trn acid sulfuric trong 24 gi, ha tan trong 100 ml nckhng c carbon dioxyd v 25 ml dung dch acid sulfuric long (TS). Chun dung dch ny vi dung dch iod 0,1 N, khi gn t im kt thc chun thmch th l vi git dung dch h tinh bt (TS) v chun tip n khi t im kt

thc.Mi ml dung dch iod 0,1 N tng ng vi 8,806 mg C6H8O6.

Nghin nh mu v ng nht k.

Cn 10g mu du, m, chnh xc n 0,001g (ghi li lng cn chnh xc=m) cho vo trong bnh nn dung tch 250ml.

Ho tan mu bng 50ml carbon tetraclori (lc qua giy lc kh nu cn).

Chit 3 ln, mi ln bng 30ml ethanol 50%.

Thu gp ton b dch chit ethanol vo bnh ct quay v c dch chit ticn khong 5ml bng my ct quay chn khng nhit t 95oC n 100oc(hoc c dch chit trn bp cch thu).

Chuyn phn dch chit c vo bnh nh mc 100ml, nh mc ti vchbng ethanol tuyt i.


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Thm 1g calci carbonatvo bnh nh mc 100ml trn lc u, lng rilc qua giy lc kh.

Ly 5ml dch lc A trn cho vo bnh nh mc 50ml ri lm tip ccbc nh m t vi bnh 5 (thay 5ml dung dch chun bng 5ml dch lc trn).

o hp th quang Ax ca dung dch ny bc sng =500nm vi mutrng l bnh 1.

Cu 9: Nu gi tr INS, ADI, ML ca BHA, BHT, TBHQ, acid citric, acidascorbic?

INS (international numbering system): l k hiu c y ban Codex vthc phm xc nh cho mi cht ph gia khi xp chng vo danh mc cht phgia thc phm.

ADI (acceptable Daily Intake): l lng xc nh ca mi cht ph gia thcphm c c thn vo hng ngy thng qua thc phm hoc nc ung mkhng gy nh hung c hi n sc khe. ADI c tnh theo mg/kg trng lngc th/ngy. ADI c thc biu hin di dng: gi trxc nh, cha quy nh(CQ), cha xc nh (CX).

ML (Maximum Level): mc gii hn ti a ca mi cht ph gia s dngtrong qu trnh sn xut, ch bin, x , bo qun, bao gi v vn chuyn snphm.

* BHA- Tn ting Vit: butylat hydroxyl anisol (BHA).

- Tn ting Anh: ButylatedHydroxyanisole.

- INS: 320.

- ADI: 00.5.

- Chc nng: Chng oxy ho

STT Nhm thc phm ML

1 Sa bt, bt kem (nguyn cht) 200

2 Cc sn phm tng t sa bt, bt kem 100

3 Thc n trng ming c sa (VD: kem, sa lnh, bnh pudding,sa chua hoa qu hoc c hng liu)

2


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4 Du v mkhng cha nc 200

5 Mthnh tng 200

6 Qa kh 100

7 Hoa qungm ng 328 Sn phm cocao, socola (VD: socola sa, socola trng) 90

9 Ko cng, ko mm, ko nuga 100

10 Ko ca su 750

11 Sn phm dng trang tr thc phm 90

* BHT

- Tn ting Vit: Butylat hydroxy toluen (BHT).

- Tn ting Anh: Butyated Hydroxytoluene.

- INS: 321.

- ADL: 00.3.

- Chc nng: Chng oxy ha.

STT Nhm thc phm ML

1 Sa bt, bt kem 100

2 Thc n trng ming c sa (VD: kem, sa lnh, bnhpudding, sa chua hoa qu hoc c hng liu.)

90


4 Margarin v cc sn phm tng t (VD: hn hp margarinv b)

500

5 Qu kh 1006 Cc sn phm khc t qu 100

7 Cacao, socola v cc sn phm tng t 200

8 Ko cng, ko mm, ko nuga 200


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9 Ko cao su 750


11 Thc n trng ming lm t ng cc (VD: bnh pudding

go, bnh pudding t bt sn)

90

12 Cc loi bnh nng 200

13 Sn phm tht, tht gia cm v tht th xay nh 100

14 Thy sn, sn phm thy sn xay nh ng lnh k cnhuyn th, gip xc, da gai

200

15 Thy sn, sn phm thy sn hun khi, sy kh, ln menhoc p mui k c nhuyn th, gip xc, da gai.

200

16 Thy sn, sn phm thy sn ng lnh k c nhuyn th,gip xc, da gai

1000

17 Du trn, gia v (bao gm cc cht tng t mui) 200

18 Vin xp v nc tht 100

19 Nc chm v cc sn phm tng t 100

20 Nc gii kht c hng liu, bao gm cnc ung dnhcho th thao, nc ung c hm lng khong cao v ccloi nc ung khc.

1000

* TBHQ

- Tn ting Vit: Tert-Butylhydroquinon (TBHQ).

- Tn ting Anh: Tertiary Butylhydroquinon.

- INS: 319.

- ADI: 00.7.- Chc nng: Chng oxy ha.

STT Nhm Thc Phm ML

1 Thc n trng ming c sa (VD: kem, sa lnh, bnh pudding, sa 200


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chua hoa qu hoc c hng liu)


3 Ko cng, ko mm, ko nugar 200


5 Sn phm tht, tht gia cm v tht th nguyn ming hoc ct nh. 100

6 Thy sn, sn phm thy sn hun khi, sy kh, ln men hoc pmui k c nhuyn th, gip xc, da gai

200

7 Nc chm v cc sn phm tng t 200

* Acid citric

- INS: 330- ADI: CX- Chc nng: iu chnh axit, chng oxy ha, to phc kim loi.

STT Nhm thc phm ML

1 Sa ln men (nguyn kem) 1500

2 Sa ln men (nguyn kem), c x l nhit sau ln men GMP


4 B v b c c GMP

5 Rau, cng lnh GMP

6 Tht, tht gia cm v tht th ti nguyn ming hoc ct nh 2000

7 Tht, tht gia cm v tht th ti dng xay nh 100

8 Thy sn ti, k c nhuyn th, gip xc, da gai ti GMP

9 Du trn, gia v (bao gm cc cht tng t mui) GMP

10 Thc n cho trem di 1 tui GMP


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11 Thc n b sung cho trang tng trng GMP

12 Nc ung khng cn GMP

13 Nc quc c (dng lng hoc dng rn) GMP

14 Necta quthanh trng pasteur ng hp hoc ng chai GMP

15 Ru vang 700

* Acid ascorbic

- INS: 300- ADI: CX-

Chc nng: Chng oxy ha, n nh mu.STT Nhm thc phm ML

1. Sa bt, bt kem (nguyn cht) 5002. Du v mkhng cha nc 2003. B v b c c GMP4. Rau, cng lnh 1005. Tht, tht gia cm v tht th ti 20006. Thy sn, sn phm thy sn ng lnh, k c nhuyn th, gip

xc, da gai400

7. Thc n cho trem di 1 tui 508. Nc qup thanh trng pasteur ng hp hoc ng chai 5409. Necta quthanh trng pasteur ng hp hoc ng chai 40010. Ru vang 200


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BI 2: PH GIA TO NHI. TNG QUAN:

1.1. Ph gia to nh:

Nh tng:

Khi nim:

Nh tng l nhng h phn tn ca hai cht lng khng trn ln nhau mmt trong hai c mt di dng nhng git nh ca pha b phn tn, cn cht lngkia di dng pha (tc nhn) phn tn lin tc.

Phn loi hnh tng:

- Da vo kch thc c th chia nh tng thnh 2 loi:Nh tng ln:

+ Kch thc git phn tn: 10-7m.

+ C mu trng c:

+ Km bn nhit ng

Nh tng nh:

+ Kch thc git phn tn: 10-710-3.

+ Thng trong sut.+ Bn nhit ng.

Cc hnh tng thng gp trong thc phm:

H du trong nc (D-N): H trong cc git du phn tn trong hlin tc l nc.

+ VD: kem sa, mayonnaise,

Hnc trong du (N-D): Hm trong cc git nc phn tn trong

pha lin tc l du.+VD: b, margarine,


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Hnc trong du trong nc (N-D-N): Hnh tng gm nhng gitnc phn tn trong nhng git du ln, v chnh nhng git du ny li phn tntrong pha lin tc l nc.

H du trong nc trong du (D-N-D): Hnh tng gm nhng git

du phn tn trong nhng git nc ln, v chnh nhng git nc ny li phntn trong pha lin tc l du.

Shnh thanh hnh tng.

S hnh thnh mt nh tng bao gm stng b mt lin pha km theo stng nng lng t do. Sc cng b mt lin pha cng nhth nh tng thu ccng d dng.

Vic hnh thnh cc git nh tng si i vi vic to nn mt b mt

lin pha quan trng gia hai pha lng khng trn ln c.

C nhiu yu t nh hng n cc c tnh ca h nh tng:+ Kiu thit b.

+ Cng ca nng lng cung cp.

+ Nhit .


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+ pH.

+ Lc ion.

+ S c mt ca cht hot ng b mt.

+ S c mt ca oxy.+ Bn cht ca du.

+ Hm lng Protein ha tan v cc cht nh tng ha ca Protein.

Cht nh ha:

Khi nim:

Cht to nh hay cht nh ha l cht hot ng b mt, trong phn t cnhm ho nc v nhm knc. Hin tng tch pha l hin tng khng mong

mun trong sn xut thc phm. Do , ta cn s dng ph gia lm bn hnhtng trnh hin tng tch lp.

Cht to nh l cht lm gim sc cng b mt ca cc pha trong h v t duy tr c sn nh cu trc ca hnh tng. Trong cu trc phn t cacht nh ha c c phn ho nc v phn ho bo.

Cht nh ha c s dng nhm to ra sn nh ca h keo phn tntrong pha lin tc bng cch hnh thnh mt b mt in tch trn n. ng thi n

cn lm gim sc cng b mt ca cc git phn tn t gim c nng lnghnh thnh cc git trong h.

Phn loi:

Ph gia lm bn nh tng chia lm 2 loi:

Cc ester ca acid bo v cc polyol hoc axit hu c

- Mono-&- di-glycerid- Cc dn xut ca monoglycerid.- Sucroester sucroglycerid.- Ester ca propylene glycol.- Ester monoglycerid vi acid bo.- Dn xut ca acid lactic.- Ester ca sorbitol


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Cc phospholipid nh lecithine.

Cc cht ph gia lm bn hnh tng cng c c tnh chung l cmt u a nc v mt u knc:

Bn cht ha hc:

+ To sn nh ca h keo phn tn trong pha lin tc. (bng cch hnhthnh mt b mt in tch ).

+ Lm gim sc cng b mt ca cc git phn tn t lm gim cnng lng hnh thnh cc git trong h.

+ Vic la chn cht nh ha da trn c im ca sn phm cui cng,

phng php, slng.

1.1.1. Lecithine:

a.nh ngha:

Thut ng lecithin mang hai ngha. Mt l hn hp t nhin ca ccphosphatides (c th gi l lecithin thng mi), hai l ch c phosphatidylcholine.

Theo FAO, lecithin c ly t du ca cc loi ht dng cho thc phm,

c bit l u nnh, ngoi ra cng c sn xut tng vt. L hn hp caphosphatide khng tan trong acetone (phosphatidyl choline, phosphatidylethanolamine, phosphatidyl inositol) vi cc thnh phn khc nh triglycerides,acid bo, carbonhydrates. Vi cc loi lecithin c tinh ch th cn cha nhngthnh phn khc.


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b. Ngun gc: Lecithin c thc sn xut t thc vt, ng vt cngnh t vi sinh vt. Hu ht cc sn phm lecithin thng mi c bn hin nay cngun gc tu nnh (ch yu), hoa hng dng, ht nho, du ht ci. Lecithincng c trong trng, gan, u phng, tht b. Trc khi khm ph ra u nnh

th ngun sn xut lecithin l lng trng.INS: 322

c. Tnh chtTnh cht vt l (fao)- Trng thi: t dng do (plastic) n lng (fluid), ty thuc vo hm

lng acid bo v cht pha long khc (nh b ca cao, du thc vt).- Mu: tvng sng n nu, ty thuc vo ngun gc, c c ty trng

hay khng.- Mi: tkhng mi n c mi c trng.

Cu to ha hcThnh phn ca lecithin u nnh:


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Thnh phn chnh ca lecithin t u nnh v hoa hng dng l ccphosphatide khng tan trong aceton, tan trong ethanol, gm

- Phosphatidyl choline (PC)- Phosphatidyl ethanolamine (PE, cephalin)

- Phosphatidyl inositol (PI)- Phosphatidic acid (PA)

Qua cu to ta nhn thy phosphatide gm 2 phn:

- Phn phn cc bao gm phosphoric acid v base nitrogen a nc.

- Phn khng phn cc bao gm cc gc acid bo, ru glycerol ght nc.

Nh c tnh va a nc, va ght nc m hnh nh phospholipid thamgia trong vic bo m tnh thm mt chiu ca cc mng cu trc di t bo.

Lecithin c th b thu phn bng acid, kim hay enzyme:

* Thu phn bng acid: tt c lin kt ester u b ct t.

* Thu phn bng kim: ta c acid bo dng mui, glycerophosphatev choline. Nhng choline b phn hy cho trimetylamin. Vi kim nh ch cth ct lin kt ester gia ru v acid bo.

* Thu phn bng enzyme: c 4 loi enzyme lecithinase A, B, C v D tcng ln cc lin kt ester khc nhau.


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Phn loi

Lecithin thng mi c phn loi theo:

Lecithin t nhin (natural hay unrefined)+ Dng do (plastic): c ty mu hoc khng c ty mu, hoc c

ty mu 2 ln (double bleached).

+ Dng lng (fluid): c ty mu hoc khng c ty mu, hoc cty mu 2 ln.

Do fluid lecithin d s dng v ha tan nhanh chng trong cc dung minn c sn xut vi lng ln hn.

Lecithin tinh ch (refined) : s dng acetone loi du. Refined lecithin

hu nh khng c mi v c v nht.

+ Hn hp lecithin tnhin c tch du.

+ Ch c cc phosphatid.

+ Lecithin tan trong ru v lecithin khng tan trong ru.


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Hai dng sau ca refined lecithin c th cha t 60 99,7% phosphatidylcholine

Modified lecithin

+ Vt l: trn ln cc lecithin t nhin hoc cc refined lecithin

+ Enzym: ph hp vi cc sn phm hn, lecithin c thy phn bngenzyme phospholipase (hydrolysed lecithin), loi i mt acid bo trong phn tphospholipid. Nhng phospholipid ny c gi l lyso-phospholipid. Thng sdng enzyme phospholipase A2, s loi i acid bo C2 ca glycerol.

Theohttp://www.soyinfocenter.com/HSS/lecithin1.php.Tc gi Szuhaj sdng phng php phn loi khc, gm 6 loi lecithin t nhin (ging trn) v 6loi lecithin c x l, bao gm lecithin c lc (clarified), c ha lng

(fluidized), hn hp (compounded), hydroxyl ha (hydroxylated), tch du(deoiled) v fractionated lecithin.

d. c tnh:

Khng c tnh l l do dn n vic s dng lecithin trong thc phm.

Trong ngnh cng nghip thc phm c s dng nhiu nh: trong bnh kon lm gim nht, thay th cc nguyn liu t hn, kim sot ng kt tinhv tnh chy ca scla, gip ng nht trong vic pha trn cc thnh phn, cithin mt s sn phm, v c thc s dng nh mt lp ph.

Trong hnh tng n lm n nh nh tng, gim s bn tung te trongkhi chin, v ci thin kt cu. Lecithine lm gim cc cht bo trong bt nho,bnh m, trng, gip phn phi cc thnh phn trong bt, n nh qu trnh lnmen, tng khi lng ln, bo v cc t bo men trong bt khi ng lnh, v hotng nh cht chng dnh. N ci thin tnh thm t caa nc bt (v dnh
http://www.soyinfocenter.com/HSS/lecithin1.phphttp://www.soyinfocenter.com/HSS/lecithin1.phphttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Fermentation_%28food%29&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhhVd24vil3aAUu-OhR6xKEHpiiOyQhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Fermentation_%28food%29&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhhVd24vil3aAUu-OhR6xKEHpiiOyQhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Fermentation_%28food%29&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhhVd24vil3aAUu-OhR6xKEHpiiOyQhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Yeast&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhghBKUAfu6UAhaclQXgLs1RNMzr_whttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Hydrophilic&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhgOsnY5ZSJDe75gqUjStbKaV0JSOAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Hydrophilic&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhgOsnY5ZSJDe75gqUjStbKaV0JSOAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Hydrophilic&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhgOsnY5ZSJDe75gqUjStbKaV0JSOAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Hydrophilic&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhgOsnY5ZSJDe75gqUjStbKaV0JSOAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Yeast&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhghBKUAfu6UAhaclQXgLs1RNMzr_whttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Fermentation_%28food%29&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhhVd24vil3aAUu-OhR6xKEHpiiOyQhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Fermentation_%28food%29&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhhVd24vil3aAUu-OhR6xKEHpiiOyQhttp://www.soyinfocenter.com/HSS/lecithin1.php


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cht bo protein thp) v lipophilic bt (v dnh bt ca cao), kim sot bt, vgip bt phn tn hon ton trong nc.

Lecithin c EU tha nhn nh l mt ph gia thc phm, c chnhbi sE322. C nghin cu cho thy lecithin c ngun gc tu nnh c tc

dng ng k vo vic gim cholesterol v cht bo trung tnh, trong khi tngHDL (cholesterol tt) cp trong mu. Tuy nhin, cc nghin cu v lecithin unnh khng ph hp v mu thun nhau t nhng nm 1920.

Liu lng s dng: khng hn che. Cch tc dng:C ch c th ca lecithine xy ra trong hnh tng nh sau. Phn ng

ha hc to cc cht mong mun s xy ra khi ta a lecithine vo cc h nhtng ny lm bn hnh tng.

C 2 cch cc phn t cht phn ng gp nhau:

Cch thnht: Cc phn t phn ng ca lecithine thm qua lp mng chthot ha b mt ra ngoi v gp nhau. Nhng thc t th phn ng theo cch ny l

rt nh, khng ng k.Cch th hai: Khi cc ht vi nh tng ca lecithin v phospholipid ca

du gp nhau, nu c lc tc ng th 2 ht nh c th to thnh mt ht lnhn. Cc cht phn ng trong 2 ht nh s ha trn, phn ng xy ra trong lnght ln v sn phm mong mun c to thnh.
http://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Lipophilic&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhiLce3TStbcqYuc_lRjZISmafLxCwhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Food_additive&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhimJpFbJsYwZtzpJOQJxPd8PhLrawhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Food_additive&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhimJpFbJsYwZtzpJOQJxPd8PhLrawhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Food_additive&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhimJpFbJsYwZtzpJOQJxPd8PhLrawhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Food_additive&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhimJpFbJsYwZtzpJOQJxPd8PhLrawhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Food_additive&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhimJpFbJsYwZtzpJOQJxPd8PhLrawhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Food_additive&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhimJpFbJsYwZtzpJOQJxPd8PhLrawhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Food_additive&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhimJpFbJsYwZtzpJOQJxPd8PhLrawhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Food_additive&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhimJpFbJsYwZtzpJOQJxPd8PhLrawhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/E_number&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhgiggT2-GztUkG5amoFG6Mh1ZZ8bghttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/E_number&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhgiggT2-GztUkG5amoFG6Mh1ZZ8bghttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/E_number&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhgiggT2-GztUkG5amoFG6Mh1ZZ8bghttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Research&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhiAJvzKYmOCA-fi87ppTIp4Qb_hPAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Research&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhiAJvzKYmOCA-fi87ppTIp4Qb_hPAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Research&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhiAJvzKYmOCA-fi87ppTIp4Qb_hPAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Cholesterol&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhixuTRWUxkaLeP075Ks7JWMT-mz4ghttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Triglyceride&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhh2taE16RvNwUTK8A5QdTxJUT1JMAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Triglyceride&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhh2taE16RvNwUTK8A5QdTxJUT1JMAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Triglyceride&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhh2taE16RvNwUTK8A5QdTxJUT1JMAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Triglyceride&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhh2taE16RvNwUTK8A5QdTxJUT1JMAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/High-density_lipoprotein&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhiFvc5docW7cybPgblEradkZRDEJAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/High-density_lipoprotein&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhiFvc5docW7cybPgblEradkZRDEJAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Triglyceride&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhh2taE16RvNwUTK8A5QdTxJUT1JMAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Cholesterol&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhixuTRWUxkaLeP075Ks7JWMT-mz4ghttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Research&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhiAJvzKYmOCA-fi87ppTIp4Qb_hPAhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/E_number&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhgiggT2-GztUkG5amoFG6Mh1ZZ8bghttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Food_additive&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhimJpFbJsYwZtzpJOQJxPd8PhLrawhttp://translate.googleusercontent.com/translate_c?hl=vi&sl=en&u=http://en.wikipedia.org/wiki/Lipophilic&prev=/search%3Fq%3Dlecithine%26hl%3Dvi&rurl=translate.google.com.vn&usg=ALkJrhiLce3TStbcqYuc_lRjZISmafLxCw


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Khi cc phn t lecthine v phospholipid ca du gp nhau s to nn sccng b mt. Khi 2 cht lng khng tan trn ln vi nhau th gia b mt phn phaca 2 cht lng ny s xut hin cc ng sut do sc cng b mt to nn. Nnglng b mt l i lng t l thun vi sc cng b mt v din tch phn pha.

n nh h nh tng ngi ta cn cho cc cht hot ng b mt nhlecithine. Cc cht ny lm gim sc cng b mt ca nc, gp phn gim nnglng b mt. Do lm bn hnh tng.

1.1.2. Lauryl sunfat:

a. c im:

Cu trc khng gian ca Lauryl Sunfate.

Lauryl sulfate l mt cht ty ra v cht hot ng b mtc tm thytrong nhiu sn phm chm sc c nhn (x phng,du gi u,kem nh rng, vv.)Lauryl sulfate l mt cht khng tn km v lcht to btrt hiu qu.

Cng thc ha hc ca n lCH3(CH2)10CH2(OCH2CH2)nOSO3-. i khi si din n c quy nh trong tn, v d lauryl-2 sulfate. Cc sn phm thngmi khng ng nht trong scc nhm ethoxyl, trong s n l trung bnh, n

c ph bin cho cc sn phm thng mi l n = 3.

b. Ngun gc:

Lauryl sulfate c iu ch bi ethoxylation ca ru dodecyl. Kt qucc ethoxylate c chuyn thnh mt este ca axt sulfuric. Lauryl sulfate natri(cn gi l sodium dodecyl sulfate hay SLS) c sn xut tng t, nhng khng
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c ethoxylation SLS v lauryl sulfate ammonium (ALS) thng c s dngthay th trong cc sn phm tiu dng.

Laurylsulfate l cht hot ng b mt c s dng trong nhiu sn phmm phm lm sch kem. N tng tnhx phng.

c. c cht:

Lauryl sulfate l mt kch thch tng t vi cc cht ty ra, vi cc kchthch tng nng . Lauryl sulfate gy kch ng da ng vt th nghim v trongmt s th nghim trn con ngi. Lauryl sulfate l mtcht kch thch c bit nc lin quan n b mt, v nghin cu cho thy rng laureth sulfate cng c thgy kch ng sau khi tip xc rng mt sngi.

Nghin cu ca OSHA,NTP, v IARCh trcc kt lun ca ccm phm,Toiletry, v Hip hi Fragrance(CTFA) vHip hi Ung th Mrng SLES khng phi

l mt cht gy ung th. Cc C quan Bo vMi Trng Hoa K phn loi ccht hc 1,4 - dioxane c th lcht gy ung th(c quan st thy sgia tng cabnh ung th trong cc nghin cu ng vt kim sot, nhng khng phi trongcc nghin cu dch t hc ca ngi bng cch s dng cc hp cht), v cbit n l mt cht kch thch (khng c tc dng mc 400 mg/m3) nngcao hn ng k so vi sn phm thng mi. Theo D Lut 65ca tiu bangCalifornia, 1,4-dioxane c phn loi l cht gy ung th.

c cht: Dioxane 1,4: cht gy nhim

Mt s sn phm c cha SLES c tm thy c cha cc cc cht gyung th mc thp c bit ndioxane-1,4, cc Cc Qun l dcv thc phmHoa Kang theo di cc cp ny. FDA khuyn khch cc nh sn xut loi b1, 4 - dioxane, mc d n khng phi l yu cu ca lut lin bang.

d. C ch tc dng:

Cht hot ng b mt lm gim sc cng b mt ca nc. Cc phn tlauryl sulfate hp ph ln b mt pha lng to thnh mt cht hp ph hydrat hart mnh v hnh thnh mt p sut, to cho cc ht du bn vng rt ln, cn

trs kt dnh chng li vi nhau.Lauryl sulfate c cc nhm c cc nh cc hp cht sulfonat hoc

etoxysulfat c gn vo cc chui hyrocacbon. Cc nhm tng hp ny mangin m, chng ch lin kt yu vi cc ion (ca st, magi, canxi) trong nc vnh khnng ca n vn rt tt.

1.2. Nguyn liu th nghim
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