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番茄红素在食用油中的稳定性及抗氧化机理研究 预览 被引量:10

Studies on the stability of iycopene and its antioxidant mechanism in the edible oil
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摘要 研究了番茄红素在不同品种食用油中的稳定性、对豆油氧化稳定性的影响及番茄红素抗油脂氧化的作用机理。结果表明:番茄红素在3种食用油中的稳定性大小表现为:大豆油〉菜籽油〉玉米油,在较低温度下番茄红素的保留率较高;随着番茄红素添加量的增加,豆油的氧化稳定性指数(OSI)值提高,抗氧化效果好;番茄红素是淬灭单线态氧能力最强的类胡萝卜素,其速率常数远高于其他胡萝卜素。指出将番茄红素作为抗氧化剂添加到食用油中,制得功能性油脂,是减缓油脂氧化的有效方法,且可以提高番茄红素自身的稳定性。 In this paper, the stability of lycopene in different kinds of edible oil, the oxidative stability of lycopene in soybean oil and its antioxidant mechanism were studied. The results indicated that the stability of lycopene in three kinds of edible oil was different. It was most stable in soybean oil, and lest stable in corn oil. Lycopene retains the higher rate at lower temperatures, the oxidative stability index of edible oil rose with the increasing of lycopene's dosage. Lycopene is the most capable of carotenoids in quenching singtet oxygen. Its rate constant is higher than any other carotenoids.Using lycopene as antioxidant for edible oil and making the functional oil is not only an effective way to alleviate oil's oxidation but also can improve lycopene's stability.
作者 周丹红 蔡红 徐基贵 卓馨 束玫芬 ZHOU Dan-hong, CAI Hong, XU Ji-gui, ZHUO Xin, SHU Mei-fen (Department of Chemistry and Life Science, Suzhou University, Suzhou 234000, China)
出处 《广东农业科学》 CSCD 北大核心 2009年第6期 124-126,共3页 Guangdong Agricultural Sciences
基金 安徽省教育厅自然科学研究项目(KJ20098111,KJ2008A06ZC) 宿州学院硕士科研启动基金项目(2007yss15)
关键词 番茄红素 食用油 氧化稳定性 抗氧化机理 lycopene edible oil oxidant stability antioxidant mechanism
作者简介 周丹红(1969-),女,硕士,讲师,E—mail:zhoudanhong@163.com
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