| 植物甾醇对油脂的抗氧化作用研究 |
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| 引用本文： | 黄滢璋,赵雁武,周振中. 植物甾醇对油脂的抗氧化作用研究[J]. 粮食科技与经济, 2012, 0(3): 38-40 |
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| 作者姓名： | 黄滢璋 赵雁武 周振中 |
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| 作者单位： | 1. 西安市武警工程大学研究生38队,陕西西安710086
2. 西安武警工程大学军事经济系,陕西西安710086 |
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| 基金项目： | 陕西省自然科学基金(2010JM3005);武警工程大学基金(WJY201033) |
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| 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。
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| 关 键 词： | 植物甾醇 食用油脂 抗氧化性 |
Antioxidant Effect of Phytosterol in Edible Oil |
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| Huang Yingzhang,Zhao Yanwu,Zhou Zhenzhong. Antioxidant Effect of Phytosterol in Edible Oil[J]. Grain Technology and Economy, 2012, 0(3): 38-40 |
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| Authors: | Huang Yingzhang Zhao Yanwu Zhou Zhenzhong |
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| Affiliation: | 1(1.Team 38 of Engineering College of CAPF,Xian,Shaanxi 710086; 2.Military Economic Department of Engineering College of CAPF,Xian,Shaanxi 710086) |
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| Abstract: | [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. |
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| Keywords: | phytosterol edible oil antioxidant effect |
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