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稳定煎炸油的天然抗氧化剂及应用效果研究进展
Advance in natural antioxidants for stabilizing frying oils and their application effects
  
DOI：
中文关键词:  煎炸油  天然抗氧化剂  酚类提取物
英文关键词:frying oil  natural antioxidant  phenolic extract
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Author NameAffiliation
WANG Jinying，ZHONG Haiyan，SUN Yajuan，ZHOU Bo  
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中文摘要:
      综述了可用于提高煎炸油稳定性的内源性天然抗氧化剂，来自具有独特内源性抗氧化剂植物油，农业加工副产物、香料和药草、水果和浆果的外源性天然抗氧化剂和主体自生的天然抗氧化剂及其这些天然抗氧化剂在棕榈油、菜籽油、大豆油和葵花籽油煎炸中的应用效果，为天然抗氧化剂在煎炸油中的应用提供了有效信息。
英文摘要:
      The endogenous natural antioxidants, exogenous natural antioxidants (existing in vegetable oils with unique endogenous antioxidants, by-products of agricultural processing, herbs and spices, fruits and berries) and endogenous secondary antioxidant improving the stability of frying oils were summarized. The application effects of those natural antioxidants in palm oil, rapeseed oil, soybean oil and sunflower seed oil under frying conditions were introduced, which could provide effective information for the application of natural antioxidants in frying oils.
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