不同加热方式对脂质基质中甾醇稳定性及其抗氧化性能的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (21): 39-42.

不同加热方式对脂质基质中甾醇稳定性及其抗氧化性能的影响

庞敏，姜绍通*，潘丽军，操丽丽

合肥工业大学生物与食品工程学院，安徽省农产品精深加工重点实验室

收稿日期:2011-07-14 修回日期:2012-09-16 出版日期:2012-11-15 发布日期:2012-11-09
通讯作者: 庞敏 E-mail:pangmin@hfcas.ac.cn
基金资助:
国家“863”计划项目;国家科技支撑计划项目;安徽省青年科学基金项目

Effect of Different Heating Methods on the Stability and Antioxidant Activity of Phytosterol in Lipid Matrix

Received:2011-07-14 Revised:2012-09-16 Online:2012-11-15 Published:2012-11-09

摘要/Abstract

摘要： 探讨直接加热方式和微波加热方式对脂质基质中甾醇氧化稳定性的影响。通过考察甾醇-油脂模式体系两种加热方式处理后的甾醇保留率，发现直接加热温度≤150℃时，甾醇呈现较好的稳定性，但体系的抗氧化性能显著降低；直接加热温度180℃条件下，甾醇稳定性随加热时间延长而显著降低，180℃加热14h后，甾醇保留率仅为0.5607。微波加热方式在所考察的处理功率和时间内，未发现甾醇的明显氧化，但脂质体系的抗氧化性有所下降。

关键词: 甾醇, 食用油, 高温, 氧化稳定性

Abstract: This study was performed to compare the effects of direct heating and microwave heating on the stability of phytosterol when present in a liquid lipid matrix (rapeseed oil). As demonstrated by a comparison of the retention rates of phytosterol after both heat treatments, phytosterol remained stable, whereas its antioxidant activity markedly declined during direct heating at a temperature not exceeding 150 ℃; the stability of phytosterol when directly heated temperature 180 ℃ decreased obviously with increasing heating time, and the retention rate was only 0.5607 after 14 h. No obvious change in phytosterol oxidation was found with microwave power and heating time across the ranges studied, while the antioxidant activity decreased.

Key words: phytosterol, edible oil, high temperature, oxidation

中图分类号:

TS221

庞?敏，姜绍通*，潘丽军，操丽丽. 不同加热方式对脂质基质中甾醇稳定性及其抗氧化性能的影响[J]. 食品科学, 2012, 33(21): 39-42.

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