两种天然抗氧化剂对稻米油煎炸性能的影响

Effects of two natural antioxidants on frying performance of rice bran oil

为选择适合稻米油煎炸的天然抗氧化剂,对茶多酚和迷迭香提取物两种天然抗氧化剂的添加量进行了选择,并测定了稻米油在30 h煎炸过程中理化指标、营养物质以及危害物质的变化。结果表明:茶多酚和迷迭香提取物的最佳添加量均为200 mg/kg,其氧化诱导时间均高于未添加天然抗氧化剂组(1.50 h);煎炸过程中,添加迷迭香提取物的稻米油酸值(KOH)增幅最小(30 h, 0.64 mg/g),极性组分含量达到煎炸油废弃标准(27%)的时间最长(23 h);添加茶多酚的稻米油过氧化值最高值较小(6.12 mmol/kg);煎炸后,添加迷迭香提取物的稻米油α-生育酚(18 h, 17.66%)和谷维素(24 h, 93.24%)的保留率最高;茶多酚可有效减少反式脂肪酸的生成,但迷迭香提取物抑制BaP生成的效果较好;添加天然抗氧化剂可显著提升稻米油脂肪酸的稳定性;两种天然抗氧化剂对稻米油煎炸过程中3-MCPD酯含量的变化影响不显著。综合考虑煎炸效果和成本,迷迭香提取物对提升稻米油煎炸性能更具优势。

In order to select the suitable natural antioxidants for rice bran oil frying,the dosages of tea polyphenols and rosemary extract were selected,and the changes of physicochemical indicators,nutrients,and harmful substances in rice bran oil during the 30 h of frying process were analyzed.The results showed that the optimal dosage of tea polyphenols and rosemary extract was 200 mg/kg,and the oxidation induction time was longer than that without natural antioxidants(1.50 h).During the frying,the increase in acid value of rice bran oil with rosemary extract was the lowest(30 h,0.64 mgKOH/g),and the time for polar components to reach the frying oil waste standard of 27%was the longest(23 h).The maximum peroxide value of rice bran oil with tea polyphenols was lower(6.12 mmol/kg).After frying,theα-tocopherol(18 h,17.66%)and oryzanol(24 h,93.24%)retention rates of rice bran oil with rosemary extract were the highest.In addition,tea polyphenols could effectively reduce the generation of trans fatty acids,while rosemary extract had a better inhibitory effect on BaP generation.Adding natural antioxidants couldsignificantly enhance the stability of fatty acids.The effect of two natural antioxidants on the change of 3-MCPD ester content in rice bran oilwas not significant.Considering the frying effect and cost comprehensively,the rice bran oil added with rosemary extract has more advantages in frying performance.