乳状液的氧化稳定性与抗氧化剂的作用机制  

Studies of oxidative stability and the mechanisms of antioxidants in emulsions

作　　者：吴辰[1] 陈奕[1] 梅江[1] 张志红[1] 王玉婷[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》2015年第24期380-384,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(21302086)

摘　　要：油脂氧化是影响乳状液氧化稳定性的主要因素,添加抗氧化剂是抑制乳状液中油脂氧化的主要措施。但是由于乳化体系中脂质氧化的机理及影响氧化的因素与均相体系有很大不同,抗氧化剂在乳状液中的作用趋势及其机制也更复杂。本文就乳状液中油脂氧化稳定性的影响因素,乳状液中单一抗氧化剂促/抗氧化机制及复合抗氧化剂协同作用机制作一综述,对于了解食品乳状液中脂质氧化的机理和科学使用抗氧化剂具有实际意义。Lipid oxidation has been the main factor affecting the oxidative stability of emulsions. The addition of antioxidants is the main method employed for preventing lipid oxidation in emulsions. However,due to the fact that the mechanism and influence factors of lipid oxidation are significantly different for emulsified lipids from that for bulk lipids,the effects trends and mechanisms of the antioxidants are also quite different. In this paper,parameters affecting the lipid oxidative stability,antioxidant and pro-oxidant-mechanisms of single antioxidant and synergetic antioxidant mechanisms of mixed antioxidants were summarized. It will be helpful for systematically understanding the mechanism of lipid oxidation in food emulsions,and also provide a scientific foundation for the wildly applications of antioxidants.

关 键 词：乳状液 氧化稳定性 抗氧化剂 作用机制 

分 类 号：TS201.1[轻工技术与工程—食品科学]