| 柴成梁,赵英男,朱莹丹,薛雅琳,段章群.迷迭香提取物对菜籽油炸油条过程中氧化稳定性的影响研究[J].中国粮油学报,2025,40(4):95-101 |
| 迷迭香提取物对菜籽油炸油条过程中氧化稳定性的影响研究 |
| Positive effects of rosemary extract on the oxidative stability of rapeseed oilduring frying fried dough sticks |
| 投稿时间：2024-05-21 修订日期：2024-10-30 |
| DOI： |
| 中文关键词: 天然抗氧化剂 迷迭香提取物 菜籽油 煎炸 氧化稳定性 |
| 英文关键词:Natural antioxidant Rosemary extract (RE) Rapeseed oil Frying Oxidative stability |
| 基金项目:中央级公益性科研院所基本科研业务费专项资金 ZX2223 |
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| 中文摘要: |
| 迷迭香提取物是公认安全的天然抗氧化剂，为研究煎炸场景中，迷迭香提取物对油脂氧化稳定性的影响，本文考察了在煎炸油条过程中，迷迭香提取物对菜籽油氧化稳定性的影响规律。研究结果表明，适量天然抗氧化剂迷迭香提取物的添加，可明显抑制煎炸油脂中甘油三酯的降低趋势，煎炸14小时后，空白菜籽油中甘油三酯的损失率为44.0%，而添加适量迷迭香提取物菜籽油中的甘油三酯的损失率为36.2%；极性组分的增加速率显著降低，使煎炸油脂的使用寿命延长40%。进一步对极性组分组成进行检测分析发现，迷迭香提取物通过抑制氧化甘油三酯寡聚物、氧化甘油三酯二聚物和氧化甘油三酯的生成，来抑制极性组分的产生。对煎炸过程中生育酚的含量变化分析表明，生育酚的保留与抑制有害因子的生成正相关。迷迭香提取物能有效抑制煎炸油条过程中菜籽油中生育酚的损失，将生育酚的保留率提高2倍，从而提升煎炸过程中油脂的氧化稳定性。本文在菜籽油煎炸油条的实际场景中进行研究分析，可推广应用以开发煎炸油条专用菜籽油，也为天然抗氧化剂迷迭香提取物在油脂产业中的广泛应用提供了科技支撑。 |
| 英文摘要: |
| Rosemary extract (RE) is a generally recognized as a safe natural antioxidant. To study the promotion effect of rosemary extract on the oxidative stability of frying oil in a real frying food application scenario, in this paper, the effects of adding RE on the oxidative stability of frying oil were analyzed in the process of frying fried dough sticks using rapeseed oil. The results showed that the addition of appropriate amount of this natural antioxidant could significantly inhibit the decreasing trend of triacylglycerols (TAG). After 14 hours of frying, the loss rate of triglyceride in rapeseed oil with rosemary extract addition or not was 36.2% and 44.0%, respectively. Also, the generation rate of total polar compounds (TPC) decreased significantly, which could extend the service life of frying oil by 40%. Further analysis of TPC composition showed that RE inhibited the production rate of polar components by decreasing the formation of oxidized Triglyceride Oligomer (ox-TGO), oxidized Triglyceride Dimer (ox-TGD) and oxidized Triglyceride (ox-TG), rather than diglyceride (DG) and free fatty acid (FFA). The analysis of changes of tocopherols content during frying showed that the retention of tocopherols was positively correlated with the suppression of the harmful factors. In other words, RE could effectively inhibit the loss of tocopherols intrinsically in rapeseed oil during frying fried dough sticks in which the retention rate was increased by 2 times, thereby improving the oxidative stability of the oil. The research results derived from the really faithworthy oil-fried food system constructed in this paper can guide the development of special rapeseed oil for frying fried dough sticks, and could lay an important foundation for the widespread application of rosemary extract, a natural antioxidant in the oil industry. |
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