橄榄油、葵花籽油和米糠油的氧化稳定性  

Oxidative Stability of Olive,Sunflower Seed and Rice Bran Oils

作　　者：周晓丹[1] 王妍[1] 刘晶[1] 孙博[1] 于殿宇[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2011年第13期119-121,共3页Food Science

基　　金："十一五"国家科技支撑计划项目(2009BADB9B08);黑龙江省科技攻关计划项目(GA09B401-3)

摘　　要：对橄榄油、葵花籽油和米糠油3种植物油进行氧化稳定性研究。选取在空气、光照、煎炸条件下,测定3种植物油的酸值(AV)、碘值(IV)和过氧化值(POV)。同时,在煎炸条件下,选取阿魏酸、番茄红素、β-胡萝卜素3种天然抗氧化剂对米糠油进行抗氧化性研究。结果表明:过氧化值和酸值在实验条件中上升顺序为煎炸>光照>空气,碘值的下降也具有此顺序。3种植物油酸值、碘值和过氧化值变化幅度的顺序为:葵花籽油>米糠油>橄榄油。3种天然抗氧化剂氧化速率变化顺序为:阿魏酸>番茄红素>β-胡萝卜素。In order to evaluate the oxidative stability of olive,sunflower seed and rice bran oils,their acid,iodine and peroxide values were determined under different conditions such as air exposure,light exposure and deep-frying,and the effects of three natural antioxidants including ferulic acid,lycopene and β-carotene on rice bran oxidation were explored during deep-frying.Frying resulted in the largest increase in acid and peroxide values,followed by light exposure and air exposure.Sunflower seed oil had the largest amplitude changes in acid,iodine and peroxide values,followed by rice bran oil and olive oil.The antioxidant effectiveness of the three antioxidants investigated declined in the following sequence：ferulic acidlycopeneβ-carotene.

关 键 词：橄榄油 葵花籽油 米糠油 酸值 碘值 过氧化值 抗氧化剂 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]