Research and development on natural antioxidants of edible oil
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摘要: 油脂氧化是影响油脂质量的主要因素,油脂抗氧化剂在油脂贮藏和食品加工过程中起着重要的作用,尤其天然抗氧化剂既能解决油脂氧化,又能解决食品安全问题,而且还可以开发保健型食用油脂。本文阐述了油源及非油源、国标及非国标天然抗氧化剂的种类及其抗氧化效率,对尚在研发中的葡萄多酚、花生壳多酚、槐角黄酮、麦冬黄酮等非油源性天然抗氧化剂进行详述,其多兼具多重保健功能,是食用油天然抗氧化剂和复合抗氧化剂的开发方向,以期为天然抗氧化剂的开发和利用提供参考。Abstract: Oil oxidation was the main reason that affects the quality of oils and fats. Antioxidants play an important role in the storage of oil and food processing. Especially the application of natural antioxidants could solve the problems of oil and fats oxidation and food safety, help to develop healthy edible oils and fats. In this paper, the antioxidant effects and varieties of oil-derived and non-oil-derived, GB and non-GB natural antioxidants were expounded, especially the non- oil- derived natural antioxidants in the research and development, including grape polyphenols, peanut shells polyphenols, flavonoids from fructus sophorae, flavonoids from Ophiopogon japonicus and so on, which mostly combined with multiple health functions, which are the development direction of natural antioxidants and complex antioxidants of edible oils, in the hope of providing a reference for the development and utilization of natural antioxidants in the future.
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Keywords:
- edible oil /
- natural antioxidants /
- antioxidant effect /
- safety
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