食品科学2012，Vol.33Issue(21)：39-42,4.
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
Effect of Different Heating Methods on the Stability and Antioxidant Activity of Phytosterol in Lipid Matrix
摘要
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.关键词
甾醇/食用油/高温/氧化稳定性Key words
phytosterol/edible oil/high temperature/oxidation分类
轻工纺织引用本文复制引用
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):39-42,4.基金项目
“十二五”国家科技支撑计划项目 （）
国家自然科学基金项目 （）
