不同食用植物油微量成分及其自由基清除能力的比较  

Determination of Antioxidants in Different Plant Oils and Their Radical Scavenging Activities

作　　者：刘慧敏[1] 黄建花[1] 王珊珊 王金录 杜润鸿[3] 王兴国[1] 

机构地区：[1]食品科学与技术国家重点实验室食品安全与营养协同创新中心江南大学食品学院,江苏无锡214122 [2]山东省花生油脂与蛋白精深加工与技术重点实验室,山东烟台264000 [3]中国农业机械化科学研究院,北京100083

出　　处：《粮油加工（电子版）》2014年第7期32-35,40,共5页Machinery for Cereals Oil and Food Processing Main Contents

摘　　要：本文对不同种植物油中的雏生素E和植物甾醇等可能的抗氧化成分做了定性定量分析。并结合自由基清徐试验和加速氧化试验。探讨了这些微量物质在油脂氧化过程中的作用。结果表明:不同的植物油中微量物质的种类和含量都存在一定的差异,而这种差异也导致了植物油抗氧化能力各异。比如月见革油和玉米油都有着较好的由由基清除能力。而油茶籽和松子油的则相对弱一些。多酚含量最高的橄榄油的氧化诱导时间长达14h。Antioxidants （like VE and phytosterols, and so on） in different kinds of vegetable oils were carried out qualitative and quantitative analysis. Combined with radical scavenging test and accelerated oxidation test, roles of these trace substances in fat oxidation process were discussed. Results showed that different types and levels of trace substances in vegetable oils there were some differences, but these differences also led to antioxidant capacity of different vegetable oils, such as evening primrose oil and corn oil had a better free radical scavenging capacity, and tea seed oil and pine oil relatively weak. The highest polyphenol content of olive oil oxidation induction time was 14h.

关 键 词：植物油 抗氧化 维生素E 植物甾醇 

分 类 号：TQ646.4[化学工程—精细化工]