植物油中微量成分对其煎炸稳定性的影响

Frying is a complex process of material change. Various harmful compounds are produced through oxidation, hydrolysis, polymerization, isomerization, etc., under high temperature, affecting the quality of edible oils and foods. The natural minor components present in vegetable oils, mainly including tocopherols, phytosterols, phospholipids, lignans, oryzanol, carotenoids, polyphenols, squalene. Hitherto, the evaluation of antioxidant properties of these components is based on oxidation and storage conditions, but few research reports are available on the evaluation of antioxidant performance of them under actual frying conditions. The commonly used synthetic antioxidants are harmful to the human body, which limit their applications. Therefore, finding natural antioxidants that can improve the frying stability of oils and fats under frying conditions is still a hot topic.