期刊论文

Effect of polyphenols on camellia oil fatty acid and triglyceride under heating conditions

中文

中南林业科技大学学报

1673-923X

2020

40

7

127-134

10.14067/j.cnki.1673-923x.2020.07.016

湖南省自然科学基金项目(2018JJ2674)。

本校为第一机构

【目的】探究在高温加热的条件下,外源性多酚的添加对茶油p-茴香胺值以及脂肪酸和甘三酯变化的影响。【方法】在茶油中添加了5种不同种类多酚并在180℃条件下分别加热0、6、12、18、24 h,通过测定p-茴香胺值和脂肪酸以及甘三酯的变化对比了在高温条件下多酚对茶油氧化稳定性的影响。【结果】当加热时间达到24 h时,对照组茶油的p-茴香胺值的增加量高达26.56,而添加没食子酸、没食子酸丙酯、槲皮素、3,4-二羟基苯乙酸和儿茶素的组别分别只增加了5.40、0.98、8.60、3.66、9.01。在加热24 h后,对照组的不饱和脂肪酸损失率为15.33%,添加没食子酸、没食子酸丙酯、槲皮素、3,4-二羟基苯乙酸和儿茶素的组...

【Objective】To investigate the effect of the addition of polyphenols on the p-AV of camellia oil and the changes in fatty acids and triglycerides under high temperature heating conditions.【Method】Five different types of polyphenols were added to camellia oil and heated at 180 ℃ for 0, 6, 12, 18, and 24 h, respectively. The effects of polyphenols on the oxidation stability of camellia oil under high temperature conditions were compared by measuring the changes of p-AV, fatty acid and triglyceride. 【Result】When the heating time reached 24 h...