天然抗氧化剂对不同油脂热处理后氧化稳定性的影响  

Effect of Natural Antioxidants for Oxidative Stability of Different Oils after Heating Treatment

作　　者：薛梅[1] 李枝芳 姚轶俊[1] Xue Mei;Li Zhifang;Yao Yijun(College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing,Jiangsu 210023)

机构地区：[1]南京财经大学食品科学与工程学院/江苏省粮油品质控制及加工技术重点实验室/江苏省现代粮食流通与安全协同创新中心,江苏南京210023

出　　处：《粮食科技与经济》2022年第6期111-116,共6页Food Science And Technology And Economy

基　　金：江苏省高校优势学科建设工程资助项目(PAPD)。

摘　　要：针对预制菜肴中食用油在储存过程中油脂氧化问题,研究天然抗氧化剂没食子酸和槲皮素的添加对经加热处理的3种食用油(大豆油、葵花籽油和菜籽油)储藏过程中氧化效果的影响。利用气相色谱分析3种食用油的脂肪酸组成;100℃加热样品,在常温储藏过程中测定添加抗氧化剂的样品的酸价和过氧化值。实验结果表明,葵花籽油中多不饱和脂肪酸含量最高,自身的抗氧化能力更为显著。两种抗氧化剂中,没食子酸的抗氧化能力总体优于槲皮素。从抗氧化剂与油类组合的表现来看,没食子酸与葵花籽油作用的抗氧化效益最高。在室温密闭避光环境储藏60 d后,加入没食子酸的葵花籽油的酸价比未加抗氧化剂的下降了约31.6%,过氧化值比未加抗氧化剂的下降了约18.1%。In view of the oil oxidation during storage of cooking oil in prepared dishes,we studied the effects of the addition of natural antioxidants gallic acid and quercetin on the oxidation of heating-treated cooking oils,such as soybean oil,sunflower seed oil and rapeseed oil during storage.The fatty acid composition of three kinds of oils was analyzed by gas chromatography;the acid and peroxide values of the samples added antioxidants were determined during storage at room temperature after heating at 100℃.The results showed that sunflower oil had the highest unsaturated fat content and its antioxidant capacity was more significant.The antioxidant capacity of gallic acid was better than quercetin.In terms of the combination of antioxidants and oils,gallic acid and sunflower seed oil have the highest antioxidant benefits.After 60 days of storage at room temperature,the acid value of sunflower oil added with gallic acid decreased by about 31.6%compared with that without antioxidants,and the peroxide value decreased by about 18.1%.

关 键 词：没食子酸 槲皮素 食用油 加热 油脂氧化 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]