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| Progress in mechanism of tocopherol inhibiting oil oxidation |
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| DOI： |
| KeyWord:tocopherol vitamin E antioxidant mechanism oil oxidation |
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| Hits: 2010 |
| Download times: 991 |
| Abstract: |
| Tocopherol is an important component of natural fat-soluble antioxidant vitamin E, and it widely exists in edible oils. At high temperature, the tocopherol in edible oil could effectively delay the reaction of oil oxidation, and its loss, transformation, migration would occur during the process. Whether its transformation products still have antioxidant activity became a research hotspot. In view of the Chinese food cooking oil mainly used for high temperature frying, the study of tocopherol transformation and antioxidant activity maintainance at high temperature frying was very significant. Combining with oil oxidation mechanism, the antioxidant mechanism of tocopherol in oil was mainly summarized, and tocopherol inhibiting oil oxidation mechanism during heating was comprehensively analyzed to provide some references for reasonable use of fat-soluble antioxidant vitamin E, play its nutrition health function and maintain the quality of edible oil. |
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