作　　者： ; ;

机构地区： 徐州工程学院食品生物工程学院

出　　处： 《中国粮油学报》 2010年第9期123-128,共6页

摘　　要： 脂质氧化不仅使食品的营养、味道、质构和外观发生变化,而且缩短了产品的货架期,降低其食用品质,是造成含脂食品品质劣变的重要原因之一。脂质氧化与炎症、免疫力低下、心脑血管疾病以及衰老等许多疾病密切相关,给食品工业带来极大挑战。概述了油脂氧化的机理和评价指标,对物理法、化学法和仪器分析法等国内外检测脂质氧化初级产物、次级产物以及氧化底物变化的各种方法和存在问题进行系统综述,并展望了脂质氧化测定技术与方法的发展趋势。 Oxidation of lipids is one of the major causes of quality deterioration in food,which results in changes of nutrition,taste,texture,appearance,and may shorten food shelf life and decrease food quality.Lipid oxidation is closely relative with some diseases,such as inflammation,autoimmune disease,cardiovascular disease,aging,etc.,which would bring about hazard and make the application of lipids in food a challenge for the food industry.This article covers a brief introduction about oxidation mechanism and evaluating indicator;Subsequently,the review systematically expounds the present status,advantage and limits of various analytical technique and methods,including physical methods,chemical methods and instrumental methods,in the determination of primary products,secondary products and oxidation substrates.The development trend and prospect of the detecting technique and methods of lipids oxidation is indicated.

关 键 词： 脂质氧化 氧化机理 评价指标 检测方法

领　　域： [轻工技术与工程] [轻工技术与工程]