抗氧化剂对油脂煎炸稳定性的影响研究进展

Recent Advances on the Effect of Antioxidants on the Stability of Frying Oil

煎炸过程中,油脂会发生水解、氧化、聚合等一系列化学反应,其中一些反应产物影响着油脂和煎炸食品的安全、健康和保质期。抗氧化剂可以有效抑制油脂的氧化,提高油脂的煎炸稳定性。油脂的煎炸稳定性通常通过测定极性组分、过氧化值、酸价、不饱和脂肪酸以及有害物质的含量等进行评价。结合近年来国内外抗氧化剂应用于油脂的最新研究,系统阐述了抗氧化剂对油脂煎炸稳定性的影响,同时总结了抗氧化剂在油脂煎炸过程中的变化,最后提出抗氧化剂在实际应用中面临的问题,以期为抗氧化剂尤其是天然抗氧化剂在油脂中的应用提供参考。

A series of chemical reactions,such as hydrolysis,oxidation,and polymerization occurred in oil during the frying process.Some of these reaction products compromised the safety,health and shelf life of oil and fried food.Antioxidants could effectively inhibit the oxidation of oil and improve the frying stability of oil.The frying stability of oil was usually evaluated by measuring the content of polar component,peroxide value,acid value,unsaturated fatty acids,harmful substances and so on.Combined with the latest research progress on the application of antioxidants to oil in recent years,the effects of antioxidants on the frying stability of oil were systematically explored.In addition,the changes of antioxidants during the process of frying were summarized.Finally,the problems faced by antioxidants in practical applications were expected.The aim was to provide references for the application of antioxidants especially natural antioxidants in the oil.