食用油中的植物甾醇:加工过程中的分布、分析和变化

Q2 Agricultural and Biological Sciences
Ge Bai, Chuanguo Ma, Xiaowei Chen
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引用次数: 34

摘要

植物甾醇是天然存在于植物中的物质,具有很好的营养和健康价值,可以降低血液中的胆固醇水平和心血管疾病的风险。食用油是每天摄入植物甾醇的主要来源,而植物甾醇的性质可能因其来源而有很大差异。食用油在精制、油炸等加工过程中,植物甾醇的含量会发生波动,从而影响最终产品的性能。植物甾醇及其衍生物在加工过程中会发生不同相间的物理迁移和化学转化,从而降低了食用油的质量和商业价值。其中,植物甾醇的损失是中和和脱臭过程中主要关注的问题。此外,在油炸过程中,植物甾醇的氧化和热降解同时发生,这也降低了植物甾醇的含量。然而,油基质对植物甾醇的热氧化有促进或抑制作用。因此,人们一直致力于分析和提高食用油中植物甾醇的残留量。无论加工方法如何,温度在植物甾醇的损失中起着重要作用。目前,植物甾醇的分析方法主要有气相色谱法和液相色谱法,其中不同类型植物甾醇的预处理也是至关重要的一步。本文从以下几个方面进行了综述:(1)植物甾醇在含油植物和食用油精制过程中的分布;(ii)各种植物甾醇(游离植物甾醇、植物甾醇脂肪酸酯、植物甾醇苷和酰基化植物甾醇苷)的预处理和分析方法;(三)植物甾醇在酯化、氧化、贮存等过程中的变化。该研究还提出,应结合高效、准确的色谱方法进一步研究植物油加工过程中植物甾醇的损失和安全性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Phytosterols in edible oil: Distribution, analysis and variation during processing

Phytosterols in edible oil: Distribution, analysis and variation during processing

Phytosterols, which are naturally occurring in plants, have excellent nutritional and health values on lowering both the blood cholesterol level and the risk of cardiovascular diseases. Edible oils are the main source of daily intake of phytosterols, whereas the properties of phytosterols may vary a lot depending on their sources. During the processing of edible oil including refining and frying, phytosterol's content fluctuates, which influences the properties of the final product. Phytosterols and their derivatives undergo physical migration between different phases and chemical conversion during the processing, which reduces the quality and the commercial value of edible oils. Therein, the loss of phytosterols is the major concern in the process of neutralization and deodorization. In addition, oxidation and thermal degradation of phytosterols occur simultaneously during frying, which also reduces the content of phytosterols. Nevertheless, the oil matrix has a promoting or an inhibitory effect on the thermal oxidation of phytosterols. Therefore, various efforts have been devoted to analyzing and improving the remaining contents of phytosterols in edible oil. Regardless of the processing method, temperature plays an important role in the loss of phytosterols. At present, the main analysis methods of phytosterols include gas chromatography and liquid chromatography, in which the pretreatment of different types of phytosterols is also a crucial step. This review focused on the following topics comprehensively: (i) the distribution of phytosterols in the oil-containing plants and edible oils during the refining processing; (ii) the pretreatment and analysis methods of various phytosterols (free phytosterols, phytosteryl fatty acid esters, phytosteryl glycosides and acylated phytosteryl glycosides); (iii) the variation of phytosterols in process of esterification and oxidation, storage and so on. The study also proposed that the investigation in the loss and safety of phytosterols during processing of the vegetable oils should be proceeded further in combination with efficient and accurate chromatography methods.

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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
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