常见蔬菜对油脂过氧化值影响的探究  

The inquiy oil peroxide value influence of common vegetable

作　　者：杨光红[1] 陈吉书[1] 汪帆[1] 刘品华[1] 

机构地区：[1]曲靖师范学院化学化工学院,曲靖655011

出　　处：《食品科技》2012年第1期50-53,共4页Food Science and Technology

基　　金：曲靖师范学院基金项目(0313906);云南省科技厅项目(2006B0081M);云南省教育厅"十一五"重点课题(高校绿色有机化学实验研究)项目(GZ07011)

摘　　要：食用油脂是人类膳食中的重要组成部分,是供给人体能量的主要来源。但食用油脂在加工过程中会因高温自动氧化酸败反应加快,酸败产物以氢过氧化物为主。因此研究了生活中经常食用的蔬菜在烹饪过程中对油脂过氧化值的影响,经研究发现15种蔬菜中苦菜、竹笋、海带等对油脂过氧化值的影响作用很小,胡萝卜、藕等对油脂过氧化值有控制的作用,大蒜、豆芽、番茄能有效地降低油脂在烹饪过程中的过氧化值。Edible oils as an important part of human＇s diet, is a main source of human energy supply. But in the food processing, the reaction of automatic oxidation as well as rancidity the oil will be automatic due to the high temperature. The main process of this hydro peroxide. We have studied the influence of vegetable on the oil peroxide value in cooking. According to the experiment, there are 15 kinds of vegetables, such as sowthistle, bamboo shoot and kelp have kittle influence on the peroxide value, while carrot, lotus rhizome, etc, can control the peroxide value; Garlic, bean sprouts and tomato can effectively reduce the process of peroxide value in cooking.

关 键 词：过氧化值 油脂 蔬菜 加工 

分 类 号：TS201.6[轻工技术与工程—食品科学]