| 食用猪油保质的研究进展 |
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| 引用本文： | 郑旭,侯爱香,谢康庄.食用猪油保质的研究进展[J].粮食与油脂,2020,33(3):22-24. |
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| 作者姓名： | 郑旭 侯爱香 谢康庄 |
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| 作者单位： | 湖南农业大学食品科学技术学院,湖南长沙410128;三旺实业有限公司,湖南湘潭411100 |
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| 基金项目： | 国家自然科学基金项目(31701606);湖南农业大学东方科技学院青年基金项目(16QNZ12);湘潭市科技计划项目(NY-ZD20161003)。 |
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| 摘 要： | 综述了人工合成抗氧化剂、天然抗氧化剂、复合型抗氧化剂、微生物抗氧化和物理方法在猪油保质研究中应用的原理和现状。发现人工抗氧化剂效果好,但有一定副作用;大部分天然抗氧化剂效果和稳定性不如人工抗氧化剂,且不易分离;物理方法保存无污染但操作繁琐;使用复合抗氧化剂、微生物抗氧化剂效果好,无副作用,使用方便,是猪油保质研究的发展趋势。
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| 关 键 词： | 猪油 抗氧化剂 微生物 保质 |
Research progress on preserving the quality of edible lard |
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| ZHENG Xu,HOU Ai-xiang,XIE Kang-zhuang.Research progress on preserving the quality of edible lard[J].Cereals & Oils,2020,33(3):22-24. |
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| Authors: | ZHENG Xu HOU Ai-xiang XIE Kang-zhuang |
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| Affiliation: | (College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Sanwang Industrial Co.,Ltd.,Xiangtan 411100,Hunan,China) |
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| Abstract: | Application principle and the status quo of synthetic antioxidants, natural antioxidants, composite antioxidants, microbial antioxidants and physical methods in preserving the quality of edible lard were summarized. Results showed that synthetic antioxidants’ effects were the best but there were some certain side effects. Most natural antioxidants’ effects and their stability were not as good as synthetic antioxidants and they were not easy to separate. Physical methods were pollution free but tedious to operate. Composite antioxidants and microbial antioxidants were in good effect,side-effect free and usable. So composite antioxidants and microbial antioxidants were the development tendencies of the research in preserving the quality of lard. |
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| Keywords: | lard antioxidant microorganism preserve quality |
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