CAJ | 학술논문

以中链脂肪酸甘油酯( MCT)为研究体系，采用105℃烘箱加热、30 d见光储存、30 d避光储存回色实验方法，系统研究了β-胡萝卜素、甾醇、磷脂和生育酚对油脂回色的影响。结果表明：β-胡萝卜素和甾醇不会对油脂回色造成影响；磷脂虽能加深油脂颜色，但不能造成油脂颜色可逆变化，因此也不是油脂回色的主要原因；生育酚是油脂回色的主要因素，微量的生育酚损失即可引起油脂颜色显著变化。
이중련지방산감유지( MCT)위연구체계，채용105℃홍상가열、30 d견광저존、30 d피광저존회색실험방법，계통연구료β-호라복소、치순、린지화생육분대유지회색적영향。결과표명：β-호라복소화치순불회대유지회색조성영향；린지수능가심유지안색，단불능조성유지안색가역변화，인차야불시유지회색적주요원인；생육분시유지회색적주요인소，미량적생육분손실즉가인기유지안색현저변화。
The effects of β-carotene, sterol, phospholipids and tocopherols on the color reversion of oil were investigated by oven test at 105℃ and storage under visible light for 30 d and in the dark for 30 d with medium chain triacylglycerol ( MCT) as study model. The results indicated that neitherβ-carotene nor sterol had effect on the color reversion of oil. Although the phospholipids could result in the darkening of oil, the reversible color change of the oil was not observed. It disclosed that phospholipids were not the major reason of color reversion of oil. Slight loss of tocopherols could bring significant color reversion of oil, therefore, the main influence factor of color reversion of oil should be tocopherols.