期刊论文

Advance in natural antioxidants for stabilizing frying oils and their application effects

中文

中国油脂

1003-7969

2017

42

3

82-87

10.3969/j.issn.1003-7969.2017.03.017

国家自然科学基金（31070612） 湖南省研究生科技创新基金（CX20158283）

本校为第一机构

综述了可用于提高煎炸油稳定性的内源性天然抗氧化剂,来自具有独特内源性抗氧化剂植物油,农业加工副产物、香料和药草、水果和浆果的外源性天然抗氧化剂和主体自生的天然抗氧化剂及其这些天然抗氧化剂在棕榈油、菜籽油、大豆油和葵花籽油煎炸中的应用效果,为天然抗氧化剂在煎炸油中的应用提供了有效信息。

The endogenous natural antioxidants, exogenous natural antioxidants （existing in vegetable oilswith unique endogenous antioxidants, by - products of agricultural processing, herbs and spices, fruitsand berries） and endogenous secondary antioxidant improving the stability of frying oils were summarized.The application effects of those natural antioxidants in palm oil, rapeseed oil, soybean oil and sunflowerseed oil under frying conditions were introduced, which could provide effective information fo...