| 金文华，张晋芳，高亮，王兴国，王小三.不同添加量阿魏酸酰胺类物质在大豆油煎炸体系中 抗氧化性能的评价[J].中国油脂,2021,46(5):.[JIN Wenhua, ZHANG Jinfang, GAO Liang, WANG Xingguo, WANG Xiaosan.Evaluation of antioxidative properties of ferulic acid amides with different dosages in frying system of soybean oil[J].China Oils and Fats,2021,46(5):.] |
| 不同添加量阿魏酸酰胺类物质在大豆油煎炸体系中 抗氧化性能的评价 |
| Evaluation of antioxidative properties of ferulic acid amides with different dosages in frying system of soybean oil |
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| DOI： |
| 中文关键词: 关键词：阿魏酸苯乙酰胺 阿魏酸酪酰胺 抗氧化剂 煎炸体系 酸值 极性物质 |
| 英文关键词:Key words：feruloylphenethylamine feruloyltyramine antioxidant frying system acid value polar substances |
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| 中文摘要: |
| 摘要：比较不同阿魏酸苯乙酰胺和阿魏酸酪酰胺添加量的大豆油在煎炸过程中酸值、极性物质含量和脂肪酸组成的变化，考察阿魏酸苯乙酰胺和阿魏酸酪酰胺在煎炸过程中的抗氧化性能。结果表明，阿魏酸苯乙酰胺和阿魏酸酪酰胺的最佳添加量均为500 mg/kg，可有效抑制煎炸油酸值、极性物质含量的升高和亚油酸、亚麻酸的氧化降解。 |
| 英文摘要: |
| Abstract：The changes of acid value, polar substances content and fatty acid composition of soybean oil with different dosages of feruloylphenethylamine (FRP) and feruloyltyramine (FTP) during frying in soybean oil were compared, and the antioxidation properties of FRP and FTP were studied in frying system. The results showed that the soybean oil added with FRP or FTP with dosage 500 mg/kg had the best antioxidation property, which could effectively inhibit the increase of acid value, polar substances content and the oxidative degradation of linoleic acid and linolenic acid in frying oil. |
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