| 姚梦莹.鼠尾草酸对椰子油热加工过程中主要理化性质、脂肪酸组成与自由基的影响研究[J].中国油脂,2020,45(8):39~44.[YAO Mengying.Effects of carnosic acid on main physicochemical properties, fatty acid composition and free radicals in coconut oil thermal processing[J].China Oils and Fats,2020,45(8):39~44.] |
| 鼠尾草酸对椰子油热加工过程中主要理化性质、脂肪酸组成与自由基的影响研究 |
| Effects of carnosic acid on main physicochemical properties, fatty acid composition and free radicals in coconut oil thermal processing |
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| DOI：10.12166/j.zgyz.1003-7969/2020.08.009 |
| 中文关键词: 鼠尾草酸 椰子油 脂肪酸组成 热稳定性 自由基 |
| 英文关键词:carnosic acid coconut oil fatty acid composition thermal stability free radical |
| 基金项目:国家自然科学基金项目（31660495） |
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| 中文摘要: |
| 以叔丁基对苯二酚（TBHQ）为对照，对比分析鼠尾草酸（CA）对椰子油热加工过程（180 ℃）中主要理化指标（酸价、游离脂肪酸含量、过氧化值、总氧化值、茴香胺值）、脂肪酸组成及自由基含量的影响。结果表明：加入抗氧化剂能够显著降低椰子油的主要理化指标， CA与TBHQ效果基本相当；加入CA和TBHQ可以抑制和延缓反式油酸、反式亚油酸的产生；CA和TBHQ对椰子油热加工过程中自由基含量的增加具有明显的抑制作用，且CA的抑制效果与TBHQ相差不大。因此，可以考虑将CA作为TBHQ在油脂热加工过程中的替代抗氧化剂使用。 |
| 英文摘要: |
| With tert-butyl hydroquinone (TBHQ) as contrast, the effects of carnosic acid (CA) on the main physicochemical indicators (acid value, free fatty acid content, peroxide value, total oxidation value and anisidine value) in the thermal processing (at 180 ℃), fatty acid composition and free radical content were studied. The results showed that the addition of antioxidants could significantly reduce the main physicochemical indicators of coconut oil samples, and the effects of CA and TBHQ were basically the same. TBHQ and CA could inhibit and delay the production of trans-oleic acid and trans-linoleic acid. CA and TBHQ had abvious inhibitory effect on the increase of free radicals in coconut oil thermal processing, and the inhibitory effect of CA was not much different from TBHQ. It was concluded that CA could be considered as an alternative antioxidant for TBHQ used in oil thermal processing. |
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