大叶冬青多酚对稻米油抗氧化作用及煎炸性能的影响  

Effects of polyphenols from Ilex latifolia on antioxidant activity and frying performance of rice oil

作　　者：王志兴[1] 邢文君[1] 张淼[2] WANG Zhixing;XING Wenjun;ZHANG Miao(School of Cuisine,Qingdao Vocational and Technical College of Hotel Management,Qingdao 266100;School of Culture and Tourism,Jinan University,Jinan 250002)

机构地区：[1]青岛酒店管理职业技术学院烹饪学院,青岛266100 [2]济南大学文化和旅游学院,济南250002

出　　处：《中国食品添加剂》2023年第10期194-202,共9页China Food Additives

基　　金：商科教育培训科研“十四五”规划课题(SKKT-21032);食品工业职业教育教学指导委员会教学改革研究课题(SH-351)。

摘　　要：以稻米油的理化指标、营养物质和危害物质作为检测指标,来研究大叶冬青多酚对稻米油的抗氧化作用和煎炸性能影响。结果表明:0.5%大叶冬青多酚添加可以显著提高稻米油储藏过程中的氧化稳定性和增加氧化时间,并能延缓稻米油酸价、过氧化值及硫代巴比妥酸值上升趋势。在稻米油抗氧化性能上,其可延缓煎炸过程中稻米油的酸价、过氧化值和极性物质上升,提高稻米油氧化稳定性。在稻米油营养物质上,大叶冬青多酚可以有效延缓生育酚、谷维素和甾醇活性物质的降解。在有害物质苯并(a)芘生成上,大叶冬青多酚可以延缓其上升,可延长稻米油使用寿命。大叶冬青多酚效果优于市售BHT。大叶冬青多酚可以作为一种天然油脂抗氧化剂,可应用于食品行业中。Using the physicochemical indicators,nutrients,and harmful substances of rice oil as indicators,the effects of Ilex latifolia polyphenols on the antioxidant activity and frying performance of rice oil were investigated.The results showed that 0.5%Ilex latifolia polyphenols could significantly improve the oxidation stability and increase oxidation time of rice oil during storage,and could delay the upward trend of acid value,peroxide value,and thiobarbituric acid value of rice oil.In terms of antioxidant properties of rice oil,Ilex latifolia polyphenols could delay the increase of acid value,peroxide value,and polar substances of rice oil during the frying process,thereby improving the oxidation stability of rice oil.In terms of nutrients in rice oil,the Ilex latifolia polyphenols could effectively delay the degradation of active substances such as tocopherols,oryzanol,and sterols.In the formation of harmful substance benzo(a)pyrene,the Ilex latifolia polyphenols could delay its rise and improve rice oil lifespan.The Ilex latifolia polyphenols were better than commercial BHT.The Ilex latifolia polyphenols can be used as a natural oil antioxidant in the food industry.

关 键 词：大叶冬青 多酚 稻米油 抗氧化 煎炸性能 

分 类 号：TS202.1[轻工技术与工程—食品科学]