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| 谷维素对3种食用植物油的抗氧化效果研究 |
| Oryzanol as natural antioxidant for improving antioxidation of three kinds of edible vegetable oils |
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| DOI： |
| 中文关键词: 谷维素 植物油 抗氧化 |
| 英文关键词:oryzanol vegetable oil antioxidation |
| 基金项目: |
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| 中文摘要: |
| 从米糠油皂脚中提取纯化谷维素，按不同比例添加到大豆油、菜籽油和油茶籽油中，分别采用Schaal烘箱法和油脂氧化分析仪对3种植物油氧化稳定性进行测定，同时考察在植物油氧化过程中，谷维素对其脂肪酸组成的影响，并与常见的油脂抗氧化剂进行对比。结果表明：油脂中分别添加0.1%和0.5%谷维素均对大豆油、菜籽油和油茶籽油的氧化诱导期具有延长作用，其中对油茶籽油的作用最显著；在Schaal烘箱实验中，谷维素能够有效延缓大豆油和油茶籽油过氧化值的升高，并且对油中多不饱和脂肪酸的氧化有抑制作用，但对菜籽油的抗氧化作用不显著。 |
| 英文摘要: |
| Oryzanol extracted from rice bran oil soapstock was added to soybean oil, rapeseed oil and oil-tea camellia seed oil in different proportions. The effects of oryzanol on antioxidation of these three kinds of vegetable oils were studied by Schaal oven-storage method and oil oxidation stability tester, and changes in fatty acid composition of vegetable oils were simultaneously studied. The results showed that oxidation induction time of soybean oil, rapeseed oil, oil-tea camellia seed oil increased by adding 0.1% and 0.5% oryzanol respectively. Oryzanol displayed the highest effectiveness on oil-tea camellia seed oil. In Schaal oven-storage experiment, oryzanol delayed the increases of peroxide values of soybean oil and oil-tea camellia seed oil effectively and slowed down the PUFA oxidation process in oils. However, antioxidant activity of oryzanol in rapeseed oil was not significant. |
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