The Antioxidation Mechanism of Polydimethylsiloxane in Oil

摘要: Strong and stable antioxidation effects of polydimethylsiloxane (PDMS) are widely accepted utilized in commercial frying oil; however, the mechanism is not fully established. On other hand, canola oil contains about 700 ppm (mg/kg-oil) natural antioxidant, tocopherol. Canola containing 0, 1 10 added PDMS was heated at 180°C for h under stirring, then left 2-3 days room temperature; this treatment repeated 5 times. Compared to pure oil, PDMS-containing exhibited remarkably lower peroxide, p-anisidine acid values, a decrease tocopherol content but higher oxygen during heating experiments, implicating low consumption oxidation. While has been known exhibit antioxidative ambient temperatures, present results show that prevents autoxidation as well thermal In addition, PDMS, tocopherols, provided major effect intermittent heating, tocopherols significantly inhibited by PDMS. Phase contrast microscopy confirmed contained suspended particles. Also, standing decreased depth increased, corresponding distribution, which also increased. Moreover, had affinity than mixture oil/PDMS, 1:1 v/v. Thus, it suggested restricted behavior dissolved attracting around particles, wholly different from radical scavenging