食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 149 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035985

研究报告

天然抗氧化剂对玉米油热致异构体的影响

  • 田莹俏 ,
  • 李甜 ,
  • 张妤 ,
  • 贺凡 ,
  • 王晶 ,
  • 郭芹
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  • 1(新疆畜牧科学院,新疆 乌鲁木齐,830000)
    2(中国农业科学院农产品加工研究所,北京,100193)
第一作者：硕士研究生(王晶高级实验师和郭芹副研究员为共同通信作者,E-mail:4459247@qq.com;guoqin@caas.cn)

收稿日期: 2023-04-28

  修回日期: 2023-06-13

  网络出版日期: 2024-08-21

基金资助

国家自然科学基金项目(31772097)

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Effect of natural antioxidants on thermally-induced trans isomers in corn oil

  • TIAN Yingqiao ,
  • LI Tian ,
  • ZHANG Yu ,
  • HE Fan ,
  • WANG Jing ,
  • GUO Qin
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  • 1(Xinjiang Academy of Animal Science, Urumqi 830000, China)
    2(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Received date: 2023-04-28

  Revised date: 2023-06-13

  Online published: 2024-08-21

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摘要

玉米油在加工贮藏过程易发生异构化生成反式和共轭脂肪酸异构体,开展玉米油反式和共轭脂肪酸的调控研究对保障消费者安全与营养健康至关重要。人工抗氧化剂由于毒性累积已被许多国家禁用或严格限制,天然抗氧化剂已开始引起人们的高度关注。该研究采用气相色谱检测方法研究了天然抗氧化剂对玉米油热致异构体形成的影响。结果表明,玉米油反式和共轭脂肪酸含量随着加热温度和加热时间的增加而增加。天然抗氧化剂具有抑制玉米油反式脂肪酸(0.28%~6.59%)和诱导玉米油共轭脂肪酸(0.53%~16.42%)形成的作用,抑制率为鼠尾草酸>特丁基对苯二酚>L-抗坏血酸棕榈酸酯>茶多酚>维生素E,诱导率为维生素E>茶多酚>特丁基对苯二酚>L-抗坏血酸棕榈酸酯>鼠尾草酸。复配抗氧化剂的抗异构和诱导异构作用低于单独使用抗氧化剂,综合分析鼠尾草酸和L-抗坏血酸棕榈酸酯可作为有效的天然抗异构和诱导异构剂。

关键词： 天然抗氧化剂; 玉米油; 反式脂肪酸; 共轭脂肪酸; 抗异构; 诱导异构

本文引用格式

田莹俏 , 李甜 , 张妤 , 贺凡 , 王晶 , 郭芹 . 天然抗氧化剂对玉米油热致异构体的影响[J]. 食品与发酵工业, 2024 , 50(15) : 149 -154 . DOI: 10.13995/j.cnki.11-1802/ts.035985

Abstract

Corn oil was prone to isomerization during processing and storage to generate trans and conjugated fatty acid isomers.Conducting research on the regulation of trans and conjugated fatty acids in corn oil was crucial for ensuring consumer safety and nutritional health.Artificial antioxidants have been banned or strictly restricted by many countries due to their toxic accumulation, and natural antioxidants have begun to attract high attention.The effect of natural antioxidants on the formation of thermally-induced trans in corn oil was studied using the gas chromatography detection method.Results showed that the content of trans and conjugated fatty acids in corn oil increased with the increasing heating temperature and time.Natural antioxidants could inhibit the formation of trans fatty acids (0.28%-6.59%) in corn oil and induce the formation of conjugated fatty acids (0.53%-16.42%) in corn oil.The inhibition rate was carnosic acid>t-butylhydroquinone>L-ascorbyl palmitate>tea polyphenol>vitamin E.The induction rate was vitamin E>tea polyphenol>t-butylhydroquinone>L-ascorbyl palmitate>carnosic acid.The anti-isomerization and induced-isomerization effects of compound antioxidants were lower than those of antioxidants alone.Comprehensive analysis showed that carnosic acid and L-ascorbyl palmitate could be used as effective natural anti-isomerization and induced-isomerization agents.

Key words： natural antioxidants; corn oil; trans fatty acids; conjugated fatty acids; anti-isomerism; induced-isomerism

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