食用植物油脂氧化稳定性研究现状

Status of oxidation stability of edible vegetable oils

食用植物油脂中的不饱和脂肪酸易在贮藏和高温油炸过程中发生氧化劣变,通过添加抗氧化剂可延长其货架寿命,而天然抗氧化剂来源较广且安全性高,一直备受研究者青睐。文章针对食用植物油氧化因素进行了分析,对近几年天然抗氧化剂在大豆油、葵花籽油、棕榈油、玉米油、橄榄油和菜籽油等常用食用植物油中的应用研究进行综述,为食用油开发应用提供参考。

Unsaturated fatty acids in edible oils are prone to oxidative deterioration during storage and high-temperature frying.The shelf-life of edible oils can be extended by adding antioxidants.Natural antioxidants,with their wide sources and high safety,have always been favored by researchers.In this paper,the oxidation factors of oil were reviewed,with emphasis on the applications of natural antioxidants in edible oils such as soybean oil,sunflower oil,palm oil,corn oil,olive oil and rapeseed oil in recent years,which provides some reference for the development and application in edible oil.