食用油抗氧化剂及其安全性研究进展

Research progress of antioxidants and its safety of edible oil

油脂氧化酸败破坏食用油的风味、色泽,降低食用油的营养价值,产生对人体有害的氧化物质。添加抗氧化剂可有效抑制油脂氧化,延长食用油货架期。目前使用的抗氧化剂来源广泛、种类繁多,消费者越来越重视抗氧化剂的安全性。根据抗氧化剂的来源对目前食用油抗氧化剂种类、抗氧化机理及安全性进行综述可以为抗氧化剂的使用提供部分理论基础。

Oxidative rancidity of oil can destruct the flavor and color of editable oil,reduce the nutritional value,and produce oxidizing substances harmful to human body. Antioxidants are used to minimize oxidative changes in edible oil,thereby improving the shelf-life. Currently,there are a wide variety of antioxidant sources. More and more consumers are concerned about the safety of antioxidants. According to the source of antioxidants,the overview of the current types of antioxidants,antioxidant effects and safety of edible oils were reviewed to offer some theoretical basis.