This study aimed at introducing a new method based on isothermal calorimetry (IC) for measuring the autoxidation rate in mayonnaise samples. Mayonnaise samples were prepared by homogenizing a consistent aqueous phase of vinegar and egg yolk with varied oil phases (such as sunflower, corn, extra virgin olive, grape seed, and apple seed oils) at 60 °C. The rate of free radical formation was controlled by adding AIBN (R_i = 4.4±0.1×10⁻⁹ M/s). Results of IC were highly correlated with the oxygen uptake method (R² = 0.99). The IC method accurately indicated the antioxidant capacity and rates of both inhibited and uninhibited periods, together with the oxidizability of mayonnaise samples. The mayonnaise made with extra virgin olive oil exhibited the highest resistance to peroxidation, while sunflower oil showed maximum antioxidant efficiency. A significant advantage of the IC method was its ability to simultaneously measure up to 24 samples with minimal effort.

本研究旨在引入一种基于等温量热法（IC）的新方法来测量蛋黄酱样品中的自氧化率。蛋黄酱样品的制备方法是将醋和蛋黄的一致水相与不同油相（例如向日葵油、玉米油、特级初榨橄榄油、葡萄籽油和苹果籽油）在 60 °C 下均质化。通过添加AIBN( R _i  = 4.4±0.1×10 ^-9 M/s)来控制自由基形成的速率。IC结果与摄氧量法高度相关(R ²  = 0.99)。IC 方法准确地显示了抑制期和非抑制期的抗氧化能力和速率，以及蛋黄酱样品的氧化能力。用特级初榨橄榄油制成的蛋黄酱表现出最高的抗过氧化能力，而葵花籽油则表现出最高的抗氧化效率。IC 方法的一个显着优势是它能够以最少的努力同时测量多达 24 个样品。