摘要
综述了橄榄油中极性伴随物的研究状况。酚类物质是橄榄油极性伴随物的主要组成部分,其组成随橄榄的品种、种植条件及橄榄油提取方法不同而异。酚类物质对于保持橄榄油的风味,提高油脂氧化稳定性具有重要作用。同时,橄榄油中酚类伴随物具有良好的清除自由基和抗氧化能力,可以阻止低密度脂蛋白(LDL)氧化,起到预防心血管疾病的作用。
The recent development focuses on the polar accompanying substances in olive oil were reviewed. Phenolic compounds were main constituents in polar accompanying substances in olive oil, and they varied with the olive sources, planting conditions and oil extraction procedures. Phenolic compounds correlated to the flavor and the oxidative stability of the olive oil, and possessed the antioxidant and free radical - scavenging capability which facilitated the prohibition of low density lipoprotein （LDL） oxidation and precaution of coronary heart disease.
出处
《中国油脂》
CAS
CSCD
北大核心
2011年第4期35-39,共5页
China Oils and Fats
关键词
油脂伴随物
酚类物质
橄榄油
accompanying substances
phenolic compound
olive oil
