摘要
目的:探讨植物甾醇对油脂的抗氧化作用。方法:以花生油为对象,采用高温诱导其发生脂质过氧化反应,以过氧化值和酸价为指标,并与二丁基羟基甲苯(BHT)和VC进行比较,研究了植物甾醇对油脂的抗氧化作用。结果:植物甾醇可有效地延缓油脂脂质过氧化反应,抑制油脂酸价和过氧化值的升高,其抗氧化作用明显优于BHT和VC。结论:植物甾醇是一种天然、安全、高效的油脂抗氧化剂。
[ Objective ]The aim was to discuss the antioxidant effect of Phytosterol. [Method ] The effect of Phytosterol at high temperature on the oxidation of Peanut Oil was studied and then compared with the other two antioxidants, the Butylated Hydroxytoluene （BHT） and Vitamin C. [Result ]The Phytosterol could inhibit the reaction of peroxidation of edible oil significantly and reduce its acid value and peroxide value.The antioxidant effect of Phytosterol was better than BHT and the Vitamin C. [Conclusion]Phytosterol was a natural and safe and effective antioxidant.
出处
《粮食科技与经济》
2012年第3期38-40,共3页
Food Science And Technology And Economy
基金
陕西省自然科学基金(2010JM3005)
武警工程大学基金(WJY201033)
关键词
植物甾醇
食用油脂
抗氧化性
phytosterol, edible oil, antioxidant effect
