内源性痕量物质及其联合胶体对脂肪氧化的影响  

Effect of endogenous minor constituents and association colloids in vegetable oil on lipid oxidation

作　　者：高伟[1] 丁阳平[1] 杨坚[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品与机械》2015年第3期242-245,255,共5页Food and Machinery

摘　　要：综述自由基链式反应机理,阐述油脂中常见的内源性痕量物质如氧气、水、自由脂肪酸、单甘油酯和甘油二酯等对植物油脂肪氧化的影响,并对具有表面活性功能的痕量物质在植物油中所形成的联合胶体对植物油的氧化影响进行总结。最后提出,在油脂精炼加工过程中应严格控制促氧化痕量物质的含量,并避免内源性抗氧化物质的氧化降解,从而有效防止和延长脂肪氧化的发生。The mechanism of free radical chain reaction in lipid oxidation has been summarized.In addition,the role of endogenous trace constituents,such as oxygen,water,free fatty acids,monoacylglycerol and diacylglycerol,etc,on the oil oxidation has been highlighted.The existence of association colloids self-assembled by the surface active minor constituents in vegetable oil and the corresponding action on oil oxidation has all been discussed.The limiting the presence of pro-oxidants and the degrading of antioxidants should be limited strictly during oil refining,for the critical control point to enhance vegetable oil quality.

关 键 词：油脂氧化 内源性痕量物质 氧化机理 联合胶体 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]