食品科学 ›› 2023, Vol. 44 ›› Issue (15): 310-328.doi: 10.7506/spkx1002-6630-20220706-055

• 专题论述 • 上一篇    

南极磷虾油氧化稳定性及调控方法研究进展

林柳,曹振海,陶宁萍,苗军舰,王锡昌   

  1. (1.上海海洋大学食品学院,上海 201306;2.上海水产品加工及贮藏工程技术研究中心,上海 201306)
  • 发布日期:2023-09-01
  • 基金资助:
    国家重点研发计划“蓝色粮仓科技创新”专项(2020YFD0900905)

Research Progress in Oxidation Stability of Antarctic Krill (Euphausia superba) Oil and Review of Methods for Its Control

LIN Liu, CAO Zhenhai, TAO Ningping, MIAO Junjian, WANG Xichang   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)
  • Published:2023-09-01

摘要: 南极磷虾油富含高生物利用度的磷脂型二十碳五烯酸和二十二碳六烯酸,是优质的ω-3脂肪酸来源,具备成为鱼油替代品的潜力,而氧化变质制约了其精深加工及实现健康功效。本文回顾油脂氧化的发生机制,综述影响磷虾油氧化稳定性的内源性和外源性因素,包括脂肪酸组成、脂质组成、内源性抗氧化物质(虾青素和生育酚)、温度、氧气、光照等,以及调控方法,包括添加抗氧化剂、微囊化等。通过对影响磷虾油氧化稳定性因素的总结,可为磷虾油资源的高值化利用及磷脂氧化稳定性调控的深入研究提供理论参考。

关键词: 南极磷虾油;氧化稳定性;影响因素;调控

Abstract: Antarctic krill oil is rich in phospholipid eicosapentaenoic acid and docosahexaenoic acid with high bioavailability. It is a high-quality source of ω-3 fatty acids and is a potential substitute for fish oil. However, it is subject to oxidative deterioration, restricting its deep processing and health benefits. The mechanism of oil oxidation, the endogenous and exogenous factors affecting the oxidative stability of Antarctic krill oil including fatty acid composition, lipid composition, endogenous antioxidants (astaxanthin and tocopherol), temperature, oxygen and light, and the methods to control the oxidative stability of Antarctic krill oil including adding antioxidants and microencapsulation are reviewed in this paper. We anticipate that this review will provide a theoretical reference for in-depth research on the high-value utilization of Antarctic krill oil resources and the control of phospholipid oxidative stability.

Key words: Antarctic krill oil; oxidative stability; influencing factors; control

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