乳化食品中油脂氧化分析及其货架期评价方法的研究进展

Advance in oil oxidation analysis and shelf-life evaluation of emulsified foods

油脂氧化是导致乳化食品变质的主要原因。油脂中的不饱和脂肪酸发生氧化,不仅会降低乳化食品的营养价值,还会产生不良风味、有害成分,进而影响乳化食品货架期和食用安全。相对于纯油体系,以乳化形式存在的油脂在高油-水界面比下极易发生氧化,缩短乳化食品的货架期。为明确乳化食品中油脂氧化分析以及其货架期评价方法,在介绍乳化食品中油脂氧化的基本过程的基础上,综述了乳化食品中油脂氧化分析方法(过氧化值、共轭二烯值、硫代巴比妥酸值、茴香胺值、挥发性物质含量)以及货架期的评价方法,为乳化食品中油脂氧化程度分析及其货架期预测提供参考。

Oil oxidation is the critical factor for the deterioration of emulsified foods. The oxidation of unsaturated fatty acids in oil not only reduces the nutritional value of emulsified foods, but also produce undesirable flavors and harmful components, and affect the shelf-life and safety. Moreover, compared with the pure oil system, the high oil-water interfacial ratio further makes the emulsified oil highly prone to oxidation, which greatly shortens the shelf-life. Therefore, in order to clarify the oil oxidation analysis and the shelf-life evaluation methods of emulsified foods, based on the introduction of the basic process of oil oxidation in emulsified foods, the analysis method of oil oxidation of emulsified foods(peroxide value, conjugated diene value, thiobarbituric acid value, p-anisidine value, volatile campound content) and the evaluation methods of shelf-life were reviewed. It may provide guidelines for the analysis of oxidation degree and the prediction of shelf-life of emulsified foods.