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| 天然抗氧化剂抑制油脂氧化的研究进展 |
| Progress in natural antioxidants inhibiting oxidation of oils and fats |
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| DOI：10.12166/j.zgyz.1003-7969/2020.04.010 |
| 中文关键词: 天然抗氧化剂 油脂氧化 研究进展 |
| 英文关键词:natural antioxidant oxidation of oils and fats research progress |
| 基金项目:重庆市特色食品工程技术研究中心能力提升项目（cstc2014pt-gc8001） |
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| 中文摘要: |
| 油脂在长期贮藏中易受多种因素影响发生氧化酸败，不仅影响食物感官，降低营养价值，同时产生一些有毒物质导致人体衰老、癌症以及多种慢性疾病的发生。天然抗氧化剂因具有安全性高、抗氧化能力较强的特点，已被普遍运用于油脂抗氧化中。从酚类、色素类、多肽类、甾醇类物质以及多糖类物质5个方面，综述了近年来从动植物中提取的天然抗氧化物质对油脂抗氧化的作用，旨在为天然抗氧化剂的开发、应用，油脂储存、保质研究提供参考。 |
| 英文摘要: |
| Oils and fats are easy to be oxidized during the long-term storage, which not only affects the senses of food, but also reduces the nutritional value. At the same time, it can produce some toxic substances that causes human aging, cancer and various chronic diseases. Natural antioxidants have been widely used in antioxidation of oils and fats because of their high safety and strong antioxidant capacity. In order to provide reference for the development and application of antioxidants, storage and quality assurance research of oils and fats, the effects of natural antioxidants extracted from plants and animals on the oxidation of oils and fats in recent years were reviewed from five aspects: phenolic substances, pigments, peptides, sterols and polysaccharides. |
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