【作者】 刘零怡； 吴聪俊； 张英；

【Author】 Lingyi Liu;Congjun Wu;Ying Zhang;School of Biosystems Engineering and Food Science,Zhejiang University;

【机构】 浙江大学生物系统工程与食品科学学院；

【摘要】 由于天然酚类化合物分子结构中的大量羟基,天然抗氧化剂竹叶抗氧化物(AOB-w)的亲脂性并不高,这在很大程度上限制了AOB-w在油脂体系中的应用。采用分子修饰制备脂溶性竹叶抗氧化物(AOB-o)可以显著改善AOB.w的脂溶性。本实验旨在探讨AOB-o对棕桐油煎炸稳定性的影响及其对中式油条和薯条中丙烯酰胺生成的抑制作用。空白棕榈油添加200 mg/kg TBHQ、BHA、BHT、迷迭香提取物(RE)、油溶性茶多酚(OTP)和AOB-o,180℃持续煎炸36 h。结果表明,AOB-o在180℃下的抗氧化性能稍逊于TBHQ,与RE性能相当。显著优于BHA、BHT以及OTP。尤其在降低棕榈油煎炸过程中的次级氧化产物以及防止多不饱和脂肪酸氧化方面,AOB-o的作用显著优于上述5种抗氧化剂(p<0.01)。同时,AOB-o能够延缓中式油条和薯条的油脂氧化,并表现出良好的丙烯酰胺抑制效果(≥25%);AOB-w与AOB-o联合使用不影响AOB-o的油脂抗氧化效果。但可以显著增加其丙烯酰胺抑制效果(≥95%)。本实验证明AOB-o能够显著提高棕榈油的煎炸稳定性并抑制油炸制品中丙烯酰胺的生成。更多还原

【Abstract】 Water-soluble AOB(AOB-w) is a natural food antioxidant which is extracted from the bamboo leaves of Phyllostahys Sieb.et Zucc.Genusdirectly.However,the application has been severely limited due to the low solubility in the fatty phase.Molecular modification is a common way to enhance the lipid solubility of natural phenolic compounds and oil-soluble AOB(AOB-o) was obtained by enzymatic acylation.This study was aimed to evaluate the oxidative stability of palm oil added with 200 mg/kg AOB-o at180℃ for 36 hrs uninterrupted frying,compared with natural antioxidants(RE and OTP) and synthetic antioxidants(BHA,BHT and TBHQ).Moreover,the effect of AOB-o on acrylamide inhibition was also investigated.All the results indicated that AOB-o exhibited just a little weaker antioxidant capacities than TBHQ under 180℃ for 36 hrs uninterrupted frying,equivalent with RE and significantly better than BHA,BHT and OTP.In particular,AOB-o displayed extraordinary protection to lower the secondary oxidative products(TBA value) and prevent the degradation of polyunsaturated fatty acids(PUFA),better than all of the others(p<0.01).Meanwhile,AOB-o could retard the lipid oxidation in Chinese Fried Twist and French Fries and inhibit the acrylamide formation(≥25%).AOB-w showed no significant effect on the lipid antioxidant capacities of AOB-o,while the combined use of AOB-w could significant improve the acrylamide inhibition,compared with AOB-o using alone.AOB-o was shown to be a promising frying oil antioxidant with excellent thermal stability and acrylamide inhibitor under high temperature.更多还原