| 王莉，王玉莹，陈复生，刘伟.植物多酚对花生油氧化稳定性和结晶特性的影响[J].中国油脂,2026,51(5):.[WANG Li，WANG Yuying，CHEN Fusheng，LIU Wei.Effect of plant polyphenols on the oxidative stability and crystallization properties of peanut oil[J].China Oils and Fats,2026,51(5):.] |
| 植物多酚对花生油氧化稳定性和结晶特性的影响 |
| Effect of plant polyphenols on the oxidative stability and crystallization properties of peanut oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250168 |
| 中文关键词: 水酶法 花生油 植物多酚 氧化稳定性 结晶特性 |
| 英文关键词:aqueous enzymatic method peanut oil plant polyphenols oxidative stability crystallization properties |
| 基金项目:国家自然科学基金——联合基金重点项目（U21A20270） |
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| 摘要点击次数: 155 |
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| 中文摘要: |
| 为研究植物多酚对花生油品质的影响，以花生仁为原料，添加不同量花生壳和花生红衣，采用水酶法制备不同多酚含量的花生油，考察了植物多酚来源和含量对花生油基本理化指标、多酚含量、生育酚含量、氧化稳定性、DPPH自由基清除能力和结晶特性的影响。结果表明：添加花生壳和花生红衣花生油的含水量、酸值、过氧化值总体无明显变化，均符合国家标准要求；添加花生壳和花生红衣花生油中多酚含量、生育酚含量均增加，且前者的多酚含量明显高于后者；随着花生壳和花生红衣添加量的增加，花生油的氧化诱导时间延长，DPPH自由基清除率增加，结晶特性（结晶速率、固定脂肪含量、结晶峰峰值温度、结晶起始温度）增强，且添加花生壳的花生油氧化稳定性和结晶特性总体强于添加花生红衣的。综上，植物多酚含量的增加会增强花生油的氧化稳定性，但会促进其结晶，且添加花生壳的作用强于添加花生红衣的。 |
| 英文摘要: |
| To investigate the effects of plant polyphenols on the quality of peanut oil, different amounts of peanut shells and peanut skins were added to peanut kernels to prepare peanut oils with varying polyphenols contents by aqueous enzymatic method. The effects of the sources and contents of plant polyphenols on the basic physicochemical indicators, polyphenol content, tocopherol content, oxidative stability, DPPH free radical scavenging capacity and crystallization properties of peanut oil were examined. The results showed that moisture, acid value and peroxide value of peanut oil remained virtually unchanged and within national limits after adding peanut shells and peanut skin. Both additives elevated polyphenol and tocopherol levels, with the peanut oil added with peanut shells providing markedly higher polyphenol content. With the increase of peanut shells and peanut skins dosages, the oxidative induction time and DPPH free radical scavenging capacity increased; simultaneously, the crystallization properties including crystallization rate, solid fat content, onset and peak temperatures of crystallization, were all enhanced. Oils added with peanut shells generally outperformed those containing peanut skins in oxidative stability and crystallization properties. In conclusion, the increase of plant polyphenols can improve the stability and crystalization of peanut oil, the effect of peanut shell polyphenols is stronger than that of peanut skin polyphenols. |
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