不同添加量阿魏酸酰胺类物质在大豆油煎炸体系中抗氧化性能的评价  

Evaluation of antioxidative properties of ferulic acid amides with different dosages in frying system of soybean oil

作　　者：金文华 张晋芳[1] 高亮 王兴国[1] 王小三[1] JIN Wenhua;ZHANG Jinfang;GAO Liang;WANG Xingguo;WANG Xiaosan(Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学食品学院,食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《中国油脂》2021年第5期89-92,116,共5页China Oils and Fats

基　　金：青年科学基金项目(31701559)。

摘　　要：比较不同阿魏酸苯乙酰胺和阿魏酸酪酰胺添加量的大豆油在煎炸过程中酸值、极性物质含量和脂肪酸组成的变化,考察阿魏酸苯乙酰胺和阿魏酸酪酰胺在煎炸过程中的抗氧化性能。结果表明,阿魏酸苯乙酰胺和阿魏酸酪酰胺的最佳添加量均为500 mg/kg,可有效抑制煎炸油酸值、极性物质含量的升高和亚油酸、亚麻酸的氧化降解。The changes of acid value,polar substances content and fatty acid composition of soybean oil with different dosages of feruloylphenethylamine(FRP)and feruloyltyramine(FTP)during frying in soybean oil were compared,and the antioxidation properties of FRP and FTP were studied in frying system.The results showed that the soybean oil added with FRP or FTP with dosage 500 mg/kg had the best antioxidation property,which could effectively inhibit the increase of acid value,polar substances content and the oxidative degradation of linoleic acid and linolenic acid in frying oil.

关 键 词：阿魏酸苯乙酰胺 阿魏酸酪酰胺 抗氧化剂 煎炸体系 酸值 极性物质 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS227[轻工技术与工程—食品科学与工程]