植物油氧化稳定性的研究进展  

Research progress in oxidative stability of vegetable oil

作　　者：曹君[1] 李红艳[1] 邓泽元[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2013年第7期378-382,386,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(30972482);教育部新教师基金(20113601120004);江西省科技厅自然基金(20114BAB214016)

摘　　要：氧化稳定性是衡量植物油质量优劣的一个重要指标,而植物油的酸败变质严重降低了其氧化稳定性。抗氧化剂含量、脂肪酸组成、不同脂肪酸在甘油三酯中的位置分布以及甘油三酯结构等使不同植物油具有不同的氧化稳定性。氧化稳定性的差异取决于植物油氧化的程度,一级二级氧化产物的分析是对植物油氧化程度综合评价的良好指标。文章综述了国内外油脂氧化机理现状及氧化程度的分析方法,重点阐述油脂内外在氧化影响因素,为提高植物油在生产存储中的氧化稳定性及为预防植物油氧化产生的危害提供参考。Oxidative stability is one of the important indexes on evaluating the quality of vegetable oils. Rancidity deterioration decreases the oxidative index significantly.Antioxidant concentration,fatty acids composition, position in tr!glyceride and triglyceride structure could result in different oxidative stability in oils. Differences of oxidative stability connect to the oxidative index of oils,which may decide the primary and secondary oxidation products is synthesize evaluation to vegetable oils.This article discussed the oxidative mechanisms of oils and assessment of oxidative degree, especially the internal and external factors involved in the process of oil oxidation. Reference values such as improving the oxidative stability related to the production and storage, and taking precaution against damage occurred in the development of oil oxidation were advanced.

关 键 词：植物油 氧化稳定性 抗氧化剂 脂肪酸 甘油三酯 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]