食用植物油抗氧化的研究进展  

Research Progress on the Antioxidation of Edible Vegetable Oils

作　　者：李欣 郭咪咪 范文广[1] 薛雅琳 段章群 LI Xin;GUO Mi-mi;FAN Wen-guang;XUE Ya-in;DUAN Zhang-qun(School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou,Gansu 730050,China;Institute of Cereal and Oil Science and Technology,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China)

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050 [2]国家粮食和物资储备局科学研究院粮油加工研究所,北京100037

出　　处：《粮油食品科技》2024年第3期109-116,共8页Science and Technology of Cereals,Oils and Foods

基　　金：中央级公益性科研院所基本科研业务费专项(JY2315)。

摘　　要：食用植物油能够为机体生长和代谢提供能量,补充人体必需脂肪酸和多种微量营养素。植物油中丰富的不饱和脂肪酸在加工和贮藏过程中易受环境因素影响而发生氧化酸败,产生一系列有害氧化产物,食用后对机体生理健康造成一定威胁。因此,本文简述了食用植物油氧化诱因、主要氧化途径-自动氧化机制及油脂氧化的危害,具体从低温储藏、气调储藏和添加单一或复配抗氧化剂方面综述了食用植物油抗氧化研究进展,并对目前食用植物油氧化和抗氧化措施等研究领域存在的问题进行了深入探讨,以期为食用植物油氧化稳定性相关研究提供一定参考。Edible vegetable oils could provide energy,essential fatty acids and various micronutrients required in the body.However,vegetable oils,being rich in unsaturated fatty acids,are susceptible to oxidation to produce a series of oxidation products that are harmful to health after consumption,due to environmental factors during processing and storage.Therefore,this paper introduced the causes of oxidation in edible vegetable oils,the mechanism of lipid autoxidation,the main oxidation pathways and the hazards of oil oxidation,and the research progress of antioxidation on edible vegetable oils were also reviewed,including low-temperature storage,gas-conditioned storage and adding single or combined antioxidants.Meanwhile,the current problems on the lipid oxidation and the antioxidant measures in edible vegetable oils were discussed.This work could be expected to provide some references for the researches focusing on the oxidative stability of edible vegetable oils.

关 键 词：食用植物油 油脂氧化 抗氧化措施 抗氧化剂 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]