CAJ | 학술논문

以大豆油为研究对象，考察蓝莓多酚、蓝莓花青素、杏鲍菇三萜类化合物和苦菜精油四种主要化学成分不同的天然抗氧化剂对大豆油色泽及贮藏稳定性（过氧化值、氧化稳定性、脂肪酸组分、维生素E含量）的影响。结果表明：四种抗氧化剂均可显著增强大豆油的贮藏稳定性，延长货架期，减缓多不饱和脂肪酸的氧化速率和VE含量的下降速率，并呈现一定的剂量效应关系；蓝莓花青素的抗氧化效果最好，其次是蓝莓多酚、杏鲍菇三萜类化合物和苦菜精油；但蓝莓花青素和蓝莓多酚会对大豆油的色泽产生极大的负面影响，三萜类化合物和苦菜精油则较好的维持了大豆油自身颜色。
이대두유위연구대상，고찰람매다분、람매화청소、행포고삼첩류화합물화고채정유사충주요화학성분불동적천연항양화제대대두유색택급저장은정성（과양화치、양화은정성、지방산조분、유생소E함량）적영향。결과표명：사충항양화제균가현저증강대두유적저장은정성，연장화가기，감완다불포화지방산적양화속솔화VE함량적하강속솔，병정현일정적제량효응관계；람매화청소적항양화효과최호，기차시람매다분、행포고삼첩류화합물화고채정유；단람매화청소화람매다분회대대두유적색택산생겁대적부면영향，삼첩류화합물화고채정유칙교호적유지료대두유자신안색。
Four kinds of natural antioxidants of different chemical composition blueberry polyphenols, blueberry anthocyanins,Pleurotus eryngii triterpenoids,sowthistle essential oils were selected to research the effects of them on the peroxide value,fatty acid composition,content of VE,shelf life and color of soybean oil during storage. The results showed that:the four substances could significantly increase the storage stability of soybean oil,extend shelf life,slow down the change rates of fatty acid composition and content of VE and showed a dose-response effect,in which the effect of blueberry anthocyanins was strongest,then blueberry anthocyanins,blueberry polyphenols,Pleurotus eryngii triterpenoids and sowthistle essential oils. But blueberry anthocyanins and blueberry polyphenols greatly changed the color of soybean oil,resulting in unwelcome purple,triterpenoids and sowthistle essential oils maintain the original color of soybean oil better.