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当前位置: 首页 > 文章 > 加热条件下α-生育酚在油脂中的抗氧化活性、损耗及其对油脂全氧化值的影响 食品科学 2018 (20) 27-33
Position: Home > Articles > Antioxidant Activity and Loss of α-Tocopherol and Its Effect on the Total Oxidation Value of Edible Oils and Fats under Heating Conditions FOOD SCIENCE 2018 (20) 27-33

加热条件下α-生育酚在油脂中的抗氧化活性、损耗及其对油脂全氧化值的影响

作  者：
郭晓峰;毕艳兰;陈佳丽
单  位：
河南工业大学粮油食品学院
关键词：
α-生育酚;损耗;抗氧化;油脂;加热
摘  要：
以大豆油、棕榈油、茶油和猪油为材料,以α-生育酚为研究对象,采用Rancimat法(110～130℃)和烘箱法(120～180℃)研究在加热条件下α-生育酚在油脂中的抗氧化活性、损耗情况及其对油脂全氧化值的影响。Rancimat结果表明:110℃条件下,α-生育酚(200～1 000 mg/kg)能显著延长猪油、茶油和棕榈油的氧化诱导期(P<0.05),且添加量越大,油脂的氧化诱导期越长,而在大豆油中,α-生育酚则表现出促氧化现象,即添加量越大,大豆油氧化诱导期越短;烘箱实验结果表明:α-生育酚在油脂中的损耗率,与加热温度呈正相关,与其添加量呈负相关;180℃条件下,α-生育酚(1 000 mg/kg)能有效抑制大豆油、茶油和猪油在加热过程中全氧化值的增长;而在棕榈油中,α-生育酚促进了棕榈油全氧化值的增大,添加量越大,促进作用越强。
译  名：
Antioxidant Activity and Loss of α-Tocopherol and Its Effect on the Total Oxidation Value of Edible Oils and Fats under Heating Conditions
作  者：
GUO Xiaofeng;BI Yanlan;CHEN Jiali;College of Food Science and Engineering, Henan University of Technology;
单  位：
GUO Xiaofeng%BI Yanlan%CHEN Jiali%College of Food Science and Engineering, Henan University of Technology
关键词：
α-tocopherol;;loss;;antioxidant activity;;oils and fats;;heating
摘  要：
In this study,the antioxidant activity ofα-tocopherol in soybean oil,palm oil,tea seed oil(Camellia oleifera Abel.)and lard was investigated under Rancimat test(110–130℃)and oven heating(120–180℃)conditions.α-Tocopherol loss and its effect on the total oxidation value of oils and fats were determined as well.The Rancimat test results showed that the addition ofα-tocopherol(200–1 000 mg/kg)could concentration dependently significantly prolong the induction period(IP)of lard,and tea seed oil at 110℃(P<0.05),while the IP of soybean oil was negatively correlated with the concentration ofα-tocopherol added.The oven test results showed thatα-tocopherol loss was positively correlated with the heating temperature but negatively correlated withα-tocopherol addition.α-Tocopherol(1 000 mg/kg)could inhibit the increase of total oxidation values(TV)of soybean oil,tea seed oil,and lard at 180℃.On the other hand,the addition ofα-tocopherol(500–1 000 mg/kg)showed a pro-oxidant effect in palm oil.

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