鼠尾草酸抑制油酸甲酯热氧化反应作用研究

食用油热加工过程中油脂氧化劣变 对人体健康存在风险，有效控制油脂氧化劣变，对提升食品安全水平具有重要意义。针对鼠尾草酸（Carnosic acid,CA）如何有效抑制油酸甲酯热氧化反应这一科学问题，利用国标法、液相色谱（High Performance Liquid Chromato- graphy ,HPLC）、电子顺磁共振（Electron Spin Resonance,ESR）分析CA对油酸甲酯热氧化反应的抑制作用。结果表明，加入抗氧化剂能够显著降低油酸甲酯主要特性指标游离脂肪酸（Free fatty acids ,FFA）、酸价（Acid value,AV）、过氧化值（Peroxide value ,POV）、p-茴香胺值（p-anisidine value ,PAV）、总氧化值（Total oxidation value ,TOTOX值）和抑制主要醛类羰基化合物和自由基的产生。其中CA对油酸甲酯FFA、AV和自由基的抑制作用效果略好于TBHQ，而在POV、PAV、TOTOX和醛类羰基化合物方面稍逊于TBHQ。电子顺磁共振分析表明CA比TBHQ对油酸甲酯中自由基含量的抑制效果更为明显。研究表明加入抗氧化剂可以提高油酸甲酯的热氧化稳定性，其作用效果可与TBHQ媲美。

Inhibitory Effect of Carnosic Acid on Thermal Oxidation of Methyl Oleate

The oxidative deterioration of fats and oils during the thermal processing of edible oil poses risks to human health. Effectively controlling the oxidative deterioration of fats and oils is of great significance to improving food safety. Aiming at the scientific problem of how carnosic acid can effectively inhibit the thermal oxidation of methyl oleate, the national standard method, liquid chromatography (HPLC), and electron spin resonance (ESR) showed that the addition of antioxidants could significantly reduce the main characteristic indexes free fatty acids (FFA), acid value (AV), peroxide value (POV), p-anisidine value (PAV), and total oxidation value (TOTOX), and inhibit the production of major aldehyde carbonyl compounds and free radicals. Among them, CA had slightly better inhibitory effects on FFA, AV and free radicals of oleic acid triacylglycerol than Tertiary butyllhydroquinone (TBHQ). Electron spin resonance analysis showed that CA had a more significant inhibitory effect on free radical content in methyl oleate than TBHQ. Studies have shown that the addition of antioxidants can increase the thermo-oxidative stability of methyl oleate and the effect is comparable to that of TBHQ.