辅酶Q_(10)食用油的开发应用

Development of edible oils fortified with coenzyme Q_(10)

从辅酶Q10(CoQ10)食用油的稳定性,人体吸收利用效果,食用安全性及其推荐量,CoQ10与食用油的协作关系,以及与油中伴随物维生素E产生的协同抗氧化作用等方面进行综述。论述了开发CoQ10食用油的重要意义,介绍了CoQ10食用油的制作工艺,并就CoQ10添加前后对食用油色泽、酸值和过氧化值影响以及传统的煎炸、清炒方式对CoQ10食用油质量指标影响进行实验验证;最后分析展望了辅酶Q10食用油的适宜人群及其应用前景。

The stability,absorption effect in human body,edible safety,recommendation quantity of edible oils fortified with coenzyme Q10（CoQ10） were described.In addition,the relation between CoQ10 and the edible oils as well as the synergistic antioxidative effect of CoQ10 and vitamin E in the edible oils were summarized.The production process of oils fortified with CoQ10was introduced,and the influences of adding CoQ10 on the color,acid value and peroxide value of the oil were researched,and the impacts of Chinese traditional method of frying and cooking on the quality indexes of the edible oils fortified with CoQ10 were verified by experiment.Finally,the appropriate crowd and application prospect of edible oils fortified with CoQ10were discussed.