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| 生育酚抑制油脂氧化机制研究进展 |
| Progress in mechanism of tocopherol inhibiting oil oxidation |
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| DOI： |
| 中文关键词: 生育酚 维生素E 抗氧化机制 油脂氧化 |
| 英文关键词:tocopherol vitamin E antioxidant mechanism oil oxidation |
| 基金项目: |
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| 中文摘要: |
| 生育酚是天然脂溶性抗氧化剂维生素E的重要组成部分，广泛存在于各种食用油中。但在加热条件下，油脂中生育酚在参与延缓油脂氧化反应过程中自身会发生损耗、转化和迁移，其转化产物是否还具备抗氧化活性成为研究热点。针对中餐食用油以高温煎炸为主的使用习惯，研究生育酚在高温煎炸条件下的转化及抗氧化活性维持十分重要。结合油脂氧化机理，主要总结了油脂中生育酚的抗氧化机制，重点对加热条件下生育酚抑制油脂氧化机制相关研究进展进行综合分析，旨在为合理及正确使用脂溶性抗氧化剂维生素E、发挥其营养保健功效、维持油脂品质提供一定参考。 |
| 英文摘要: |
| 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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