摘要
为了探究维生素D_(3)在食用油中的稳定性,为营养强化食用油产品开发提供指导,本研究以添加维生素D_(3)的玉米油为实验对象,通过添加不同种类的抗氧化剂、高温加热实验、烘箱加速实验,考察了不同条件对维生素D_(3)含量的影响,评估维生素D_(3)在食用油产品中的稳定性。结果表明:添加维生素E等抗氧化剂有助于提升维生素D_(3)在食用油中的储藏稳定性;添加维生素D_(3)能够提高食用油的热稳定性,减少高温加热过程中氧化产物的生成,提高营养素的保留率;强化维生素D_(3)的食用油应选择常温避光储存,烹饪过程中应避免长时间高温加热,以降低维生素D_(3)的损失。
In order to investigate the stability of vitamin D_(3) in edible oil products and provide guidance for fortified vegetable oil product development,we perform experiments for vitamin D_(3)-fortified coin oil to study the effects of various antioxidant inclusion,heating processes,and schaal oven method on vitamin D_(3) content and its stability.The results showed that antioxidant could increase the storage stability of vitamin D_(3).Fortified vitamin D_(3) could increase the thermal stability of edible oil,reduce the oxidative products and nutrition loss during heating process.The vitamin D_(3)-fortified oil should store in room temperature.The cooking temperature and time should be controlled in order for the retention of vitamin D_(3).
作者
尚嘉毅
孙东哲
陈中煜
赵文君
惠菊
王翔宇
初柏君
Shang Jiayi;Sun Dongzhe;Chen Zhongyu;Zhao Wenjun;Hui Ju;Wang Xiangyu;Chu Baijun(Beijing Engineering Laboratory of Geriatric Nutrition Food Research,Beijing Key Laboratory of Nutrition&Health and Food Safety,COFCO Nutrition&Health Research Institute,Beijing 102209;Jiangsu Province Center of Cooperative Innovation for Modern Grain Circulation and Security,Nanjing 210023)
出处
《粮食与食品工业》
2022年第4期1-5,8,共6页
Cereal & Food Industry
