精炼对大豆油和菜籽油抗氧化活性的影响.docx

精炼对大豆油和菜籽油抗氧化活性的影响方冰，魏翠平，王瑛瑶，栾霞( 精炼对大豆油和菜籽油抗氧化活性的影响 方 冰，魏翠平，王瑛瑶，栾 霞 ( 国家粮食局 科学研究院，北京 100037) 摘要: 研究了大豆油和菜籽油在精炼过程中酸值、过氧化值、生育酚含量和甾醇含量的变化，以及由 此引起的氧化稳定性和抗氧化能力的变化。结果表明: 随着精炼的进行，油脂中酸值、过氧化值、生 育酚含量及甾醇含量均不断降低; 酸值和过氧化值分别在脱酸和脱色阶段急剧下降; 生育酚尤其是 γ － 生育酚和 δ － 生育酚，主要在脱臭阶段损失，而甾醇在脱酸阶段急剧降低; 生育酚和甾醇的不断 损失导致油脂的氧化稳定性指数降低，而脱臭后由于游离脂肪酸的进一步除去又有所增强; 精炼中 微量物质的损失对油脂的自由基清除能力并无显著影响，但油脂的总还原能力在脱酸之后显著降 低，这一变化与其中生育酚含量和甾醇含量的变化趋势密切相关。 关键词: 大豆油; 菜籽油; 精炼; 抗氧化活性 中图分类号: TS224． 6; TQ641 文献标志码: A 文章编号: 1003 － 7969( 2014) 10 － 0045 － 04 Effect of refining on antioxidant activities of soybean oil and rapeseed oil FANG Bing，WEI Cuiping，WANG Yingyao，LUAN Xia ( Academy of State Administration of Grain，Bejing 100037，China) Abstract: The effects of refining process on the acid value，peroxide value，contents of tocopherol and sterol of soybean oil and rapeseed oil were studied． The changes of oxidative stability indexes and antioxi- dant activities of soybean oil and rapeseed oil during refining were also researched． The results showed that the acid values，peroxide values，contents of tocopherol and sterol of soybean oil and rapeseed oil decreased with the refining going ahead; acid value and peroxide value significantly reduced in deacidifi- cation stage and bleaching stage respectively; the maximum reduction of tocopherol was observed in deodorization stage，especially γ － tocopherol and δ － tocopherol; the content of sterol reduced markedly in deacidification stage; the oxidative stability index reduced because of the losses of tocopherol and sterol while it improved because of the removal of free fatty acids after deodorization; the scavenging capacity of oil on free radical was not influenced significantly by the loss of trace substances during refining，while the total reducing ability of oil decreased remarkably after deacidification，which was closely related to the losses of tocopherol and sterol． Key words: soybean oil; rapeseed oil; refining; antioxidant activity 能的甾醇、生育酚、多酚等的损失［1 － 2］。鉴于油脂中 微量物质的营养和功能特性，最