没食子酸对玉米油和大豆油高温加热过程中热氧化的保护作用。
Protective effect of gallic acid on the thermal oxidation of corn and soybean oils during high temperature heating.
作者信息
Jung Mun Yhung, Choi Dong-Seong
机构信息
Department of Food and Biotechnology, Graduate School, College of Food Science, Woosuk University, Wanju, Jeonbuk, 55338 Korea.
出版信息
Food Sci Biotechnol. 2016 Dec 31;25(6):1577-1582. doi: 10.1007/s10068-016-0243-z. eCollection 2016.
The comparative protective effects of gallic acid with well-known synthetic antioxidants (tert-butylhydroquinone, butylated hydroxylanisole, propylgallate) on the thermal oxidations of corn and soybean oils during heating for 8 h at 180°C were studied. The quantitative effects of gallic acid at three different concentrations on the time-course thermal oxidations in the two different vegetable oils were also studied for a prolonged heating of 6 days at 180°C. Gallic acid at 200 ppm exhibited higher protective activity than the synthetic antioxidants at the same concentration. Gallic acid also exhibited persistently strong protective activity, in a concentration dependent manner, on the changes in oxidation indices in corn and soybean oils throughout the prolonged heating period (6 days) at 180°C. The present results clearly suggested that gallic acid would be a potential natural substitute of synthetic antioxidants for the protection of vegetable oils during high temperature heating.
研究了没食子酸与著名的合成抗氧化剂（叔丁基对苯二酚、丁基羟基茴香醚、没食子酸丙酯）在180℃加热8小时期间对玉米油和大豆油热氧化的比较保护作用。还研究了三种不同浓度的没食子酸对两种不同植物油在180℃延长加热6天的时间进程热氧化的定量影响。200 ppm的没食子酸在相同浓度下比合成抗氧化剂表现出更高的保护活性。在180℃的延长加热期（6天）内，没食子酸对玉米油和大豆油氧化指数的变化也以浓度依赖的方式持续表现出强烈的保护活性。目前的结果清楚地表明，没食子酸可能是合成抗氧化剂在高温加热期间保护植物油的潜在天然替代品。
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