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| 精炼对大豆油和菜籽油抗氧化活性的影响 |
| Effect of refining on antioxidant activities of soybean oil and rapeseed oil |
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| DOI： |
| 中文关键词: 大豆油 菜籽油 精炼 抗氧化活性 |
| 英文关键词:soybean oil rapeseed oil refining antioxidant activity |
| 基金项目: |
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| 中文摘要: |
| 研究了大豆油和菜籽油在精炼过程中酸值、过氧化值、生育酚含量和甾醇含量的变化，以及由此引起的氧化稳定性和抗氧化能力的变化。结果表明：随着精炼的进行，油脂中酸值、过氧化值、生育酚含量及甾醇含量均不断降低；酸值和过氧化值分别在脱酸和脱色阶段急剧下降；生育酚尤其是γ-生育酚和δ-生育酚，主要在脱臭阶段损失，而甾醇在脱酸阶段急剧降低；生育酚和甾醇的不断损失导致油脂的氧化稳定性指数降低，而脱臭后由于游离脂肪酸的进一步除去又有所增强；精炼中微量物质的损失对油脂的自由基清除能力并无显著影响，但油脂的总还原能力在脱酸之后显著降低，这一变化与其中生育酚含量和甾醇含量的变化趋势密切相关。 |
| 英文摘要: |
| The effects of refining process on the acid value，peroxide value，contents of tocopherol and sterol of soybean oil and rapeseed oil were studied. The changes of oxidative stability indexes and antioxidant activities of soybean oil and rapeseed oil during refining were also researched. The results showed that the acid values，peroxide values，contents of tocopherol and sterol of soybean oil and rapeseed oil decreased with the refining going ahead；acid value and peroxide value significantly reduced in deacidification stage and bleaching stage respectively；the maximum reduction of tocopherol was observed in deodorization stage，especially γ-tocopherol and δ-tocopherol；the content of sterol reduced markedly in deacidification stage；the oxidative stability index reduced because of the losses of tocopherol and sterol while it improved because of the removal of free fatty acids after deodorization；the scavenging capacity of oil on free radical was not influenced significantly by the loss of trace substances during refining，while the total reducing ability of oil decreased remarkably after deacidification，which was closely related to the losses of tocopherol and sterol. |
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