甜叶菊多酚的抗氧化特性及其在油脂类食品保鲜中的应用研究

Antioxidant properties of stevia polyphenols and their application in the preservation of oil foods

摘要

在物质水平飞速发展的今天，我国食品工业面临着日益严峻的保鲜要求，在这种情况下天然抗氧剂需求不断增长。在众多天然抗氧剂中，甜叶菊叶片及其茎秆部分所蕴含的多酚类物质具备极强的金属离子螯合效益和自由基清除能力，这使其在食品保鲜行业特别是针对油脂类食品氧化防控中发挥着重要价值。基于此，文章结合我国甜叶菊实际首先就其多酚概述着手，随后探究其所具有抗氧化特性，接着分析其在油脂类食品保鲜中的四项应用要点，以期为食品工业保鲜提供一些新思路与理论依据，从而促使食品行业实现健康可持续发展。

Abstract

In today’s era of rapid material advancement, China’s food industry faces increasingly stringent preservation requirements, driving a growing demand for natural antioxidants. Among various natural antioxidants, the polyphenols in stevia leaves and stems demonstrate exceptional metal ion chelation efficacy and free radical scavenging capabilities. These properties make them particularly valuable in food preservation, especially for preventing oxidation in oil-based products. Building on China’s stevia cultivation realities, this study first provides an overview of its polyphenols, then explores their antioxidant characteristics, and subsequently analyzes four key applications in oil preservation. The research aims to offer innovative approaches and theoretical foundations for food industry preservation, ultimately promoting sustainable and healthy development in the food sector.

关键词

甜叶菊 / 多酚 / 抗氧化特性 / 油脂类食品保鲜 / 应用 / 研究

Key words

stevia / polyphenols / antioxidant properties / preservation of oil foods / application / research

参考文献

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