摘要
食用油热加工过程中油脂氧化劣变对人体健康存在影响,有效控制油脂氧化劣变,对提升食品安全水平具有重要意义。针对鼠尾草酸如何有效抑制油酸甲酯热氧化反应这一问题,利用国标法、液相色谱、电子顺磁共振分析鼠尾草酸对油酸甲酯热氧化反应的抑制作用。结果表明,加入抗氧化剂能够显著降低油酸甲酯主要特性指标游离脂肪酸、酸价、过氧化值、p-茴香胺值、总氧化值和抑制主要醛类羰基化合物和自由基的产生。鼠尾草酸对油酸甲酯FFA、AV和自由基的抑制作用效果略好于TBHQ,而在POV、PAV、TOTOX和醛类羰基化合物方面稍逊于TBHQ。电子顺磁共振分析表明鼠尾草酸比TBHQ对油酸甲酯中自由基含量的抑制效果更为明显。研究表明加入抗氧化剂可以提高油酸甲酯的热氧化稳定性,其作用效果可与TBHQ媲美。
The oxidative deterioration of fats and oils during thermal processing of edible oil is at risks to human health.Effectively controlling the oxidative deterioration of fats and oils is of great significance to improve food safety.Aiming at the scientific problem of how carnosic acid effectively inhibiting the thermal oxidation of methyl oleate,national standard method,liquid chromatography(HPLC)and electron spin resonance(ESR)were used to study the inhibiting effects of CA on thermal oxidation of methyl oleate.The results indicated that the addition of antioxidants could significantly reduce the main characteristic indexes free fatty acids(FFA),acid value(AV),peroxide value(POV),p-anisidine value(PAV)and total oxidation value(TOTOX),and inhibit the production of major aldehyde carbonyl compounds and free radicals.Wherein,CA had better inhibiting effects on FFA,AV and free radicals of oleic acid triacylglycerol than tertiary butyllhydroquinone(TBHQ).Electron spin resonance analysis indicated that CA had a more significant inhibiting effect on free radical content in methyl oleate than TBHQ.Studies have indicated that the addition of antioxidants can increase the thermo-oxidative stability of methyl oleate and the effect was comparable to that of TBHQ.
作者
崔岩岩
梁倩
向东
潘永贵
黄午阳
张伟敏
杨宏
Cui Yanyan;Liang Qian;Xiang Dong;Pan Yonggui;Huang Wuyang;Zhang Weimin;Yang Hong(College of Food Sciences and Engineering,Hainan University,Haikou 570228;Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014;College of Food Science&Technology,Huazhong Agricultural University,Wuhan 430070)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第10期102-110,共9页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31660495)。
关键词
油酸甲酯
鼠尾草酸
抑制作用
氧化产物
methyl oleate
carnosic acid
inhibition effect
oxidation products
