摘要:油脂的营养价值取决于其脂肪酸组成,有氧条件下的热加工过程会加速油脂氧化,改变其脂肪酸组成,进而降低油脂的营养价值.本研究以脂肪氧化及脂肪酸组成和含量的变化为指标,选取茶多酚(tea polyphenol,TP)、甘草抗氧化物(antioxidant of glycyrrhiza,AOG)、迷迭香提取物(rosemary extract,RE)、竹叶抗氧化物(antioxidant of bamboo leaves,AOB)和植酸钠(sodium phytate,SP)5 种天然抗氧化剂,研究其对不同热加工方式(温度)牛肉熟制品的油脂氧化的影响,运用气相色谱-质谱法分析样品的脂肪酸组成变化.结果表明:各热加工条件下,添加天然抗氧化剂的牛肉制品加工过程中的脂肪氧化均有不同程度地降低,但同一热加工条件下,不同天然抗氧化物的抗氧化作用存在显著差异(P<0.05);80、100 ℃热加工条件下,TP的抗氧化效果最好,牛肉制品的脂肪酸总含量、不饱和脂肪酸和多不饱和脂肪酸含量均最高;而150 ℃热加工条件下,AOB和RE的抗氧化效果最为突出.%The nutritional value of lipids depends on their fatty acid composition. Under aerobic conditions, thermal processing will accelerate lipid oxidation and change its fatty acid composition thereby reducing its nutritional value. This study aimed to analyze the effect of different natural antioxidants including tea polyphenol (TP), antioxidants of glycyrrhiza (AOG), rosemary extract (RE), antioxidant of bamboo leaves (AOB) and sodium phytate (SP) on lipid oxidation in beef products with different thermal processing (at 80, 100, 121 and 150 ℃). Lipid oxidation was evaluated by determining changes in fatty acid composition using gas chromatography-mass spectrometry (GC-MS). The results indicated that all natural antioxidants had different inhibitory effects on lipid oxidation in various beef products. There was a significant difference (P < 0.05) in efficacy among various natural antioxidants under the same thermal processing conditions. TP was the most effective for beef products processed at 80 and 100 ℃, resulting in maximum contents of total fatty acids, total unsaturated fatty acids and polyunsaturated fatty acids, whereas AOB and RE were the most effective for beef products processed at 150 ℃.