鼠尾草酸对煎炸条件下玉米油品质裂变的影响  

Effects of carnosic on the quality fission of corn oil under frying conditions

作　　者：赵昕[1] ZHAO Xin(School of Food Engineering,Wuchang Institute of Technology,Wuhan 430056,Hubei,China)

机构地区：[1]武昌工学院食品与环境工程学院,湖北武汉430056

出　　处：《粮食与油脂》2020年第3期65-69,共5页Cereals & Oils

基　　金：湖北省科技厅自然科学基金面上类项目(2017CFC885)。

摘　　要：采用玉米油为原料,模拟煎炸条件,研究鼠尾草酸对油脂的抗氧化作用。实验采用可见分光光度法研究鼠尾草酸的抗氧化活性,模拟高温煎炸条件研究玉米油的品质变化。结果表明:当鼠尾草酸添加量为0.5 mg/mL时,抗氧化活性最优。通过测定高温煎炸条件下玉米油酸价、过氧化值、丙二醛值,反式脂肪酸含量等表明,随着加热温度的升高,或者煎炸时间增加,各项指标上升,氧化速度加快,鼠尾草酸的加入能有效减缓油脂品质裂变。Corn oil was used as raw material to simulate the frying conditions, and the anti oxidation effect of carnosic acid on oil was studied. The antioxidant activity of carnosic acid was studied by visible spectrophotometry. The quality of corn oil was studied by simulating high temperature frying conditions. The results showed that the antioxidant activity was optimal when the added amount of carnosic was 0.5 mg/mL. By comparing the acid value, peroxide value, malondialdehyde value and trans fatty acid content of corn oil, The results showed that with the increased of heating temperature or frying, the indexes were increased, and the oxidation rate was accelerated. The addition of carnosic an slow down the cracking of oil quality.

关 键 词：鼠尾草酸 玉米油 抗氧化活性 品质变化 

分 类 号：TS225.18[轻工技术与工程—粮食、油脂及植物蛋白工程]