【摘要】 食用菜油的稳定性是保证油脂食品卫生质量的重要因素。本实验将添加香料的食用油在恒温(65℃)条件下静置,不同时间测定香料花椒、肉桂对食用菜油的POV(过氧化值)值。实验数据表明,花椒、肉桂对食用菜油具有抗氧化作用,而且肉桂的抗氧化性能大于花椒。产生差异的主要原因是肉桂的含醛量大于花椒,而醛类物质中与羰基直接相连的α-碳原子上具有较活泼的氢,与食用菜油中活泼的自由基形成稳定的氢过氧化物或将油脂还原,自身则形成抗氧化自由基分子,起到了较强的抗氧化作用。更多还原

【Abstract】 The stability of cookingoil is an important factor ensuring the sanitation quality of lipin product. This paper,on the basis of POV, studies the antioxidant of Z.hunge and Cinnamomum in cooking rapeoil in constant lab temperature(65℃).The experiment shows that Cinnamomum has greater antioxidant than Z.hunge.This paper also discusses the antioxidant mechanism of wild pepper and Cinnamomum.The difference is caused by the larger quantity of aldehyde in Cinnamomum than in Z.hunge, there is more active hydrogen on the α-carbon atom which directly connects to the carbonyl.This active hydrogen,together with the active free radical,forms the moving hydrogen peroxide or reduces the grease to its original shape.It forms free antioxidant molecular on its own,thus making itself more antioxidant.更多还原