植物源天然抗氧化物质基本特征及其在食用油中的应用研究进展  

Basic characteristics of plant-derived natural antioxidants and their application in edible oils:a review

作　　者：王欣 徐宝成[1,2,3] 罗登林 余慧[1] 刘茜茜 陈晓冬 刘丽莉 WANG Xin;XU Baocheng;LUO Denglin;YU Hui;LIU Xixi;CHEN Xiaodong;LIU Lili(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;National Experimental Teaching Demonstration Center of Food Processing and Safety,Luoyang,Henan 471023,China;Henan Engineering Research Center of Food Material,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]食品加工与安全国家级实验教学示范中心,河南洛阳471023 [3]河南省食品原料工程技术研究中心,河南洛阳471023

出　　处：《西北农林科技大学学报（自然科学版）》2022年第4期135-143,154,共10页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家自然科学基金面上项目(31772094);河南科技大学博士科研启动基金项目(13480057)。

摘　　要：食品生产加工过程中,大部分天然抗氧化活性物质随生产废料被丢弃而造成了资源浪费和环境污染,国内外学者对植物及其废料中的抗氧化活性物质进行了大量研究。文章梳理了近5年国内外有关植物源天然抗氧化物质的研究成果,对植物源天然抗氧化提取物的来源及提取方法进行了归纳和详细阐述,重点介绍了其在提高食用油氧化稳定性方面的应用,并对未来研究重点进行了展望。In food manufacturing,most natural active antioxidants were discarded along with the processing wastes,resulted in waste of resources and environmental pollution.Many researches have been conducted on antioxidative substances from plants and by-products at home and abroad.In this article,the latest researches on plant-derived natural antioxidants in the past five years were summarized and elaborated.The application of these natural antioxidants for improving oxidation stability of edible oil and future research focuses were also highlighted and prospected.

关 键 词：植物提取物 天然抗氧化剂 食用油 提取方法 氧化稳定性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]