Abstract：
In this study, we investigated the inhibitory effects of three soybean isoflavones and two soybean phytosterols on the formation of 3-chloropropane-1,2-diol fatty acid esters (3-MCPDE) and aldehydes in heated soybean oil model. 0.4 mM of genistin, genistein, daidzein, stigmasterol, and β-sitosterol significantly reduced 3-MCPDE formation by 25.7, 51.4, 21.4, 61.6, and 55.7%, and total aldehydes formation by 42.03, 43.94, 28.36, 54.74, and 39.23%, respectively. Further study showed that stigmasterol reduced the content of glycidyl esters (GEs) and glycidol, two key intermediates of 3-MCPDE, and prevented fatty acids degradation in the oils. Moreover, the effects of continuous frying time on the content of stigmasterol and the migration of stigmasterol were evaluated in the fried dough sticks model system. The content of stigmasterol in soybean oil was found to be significantly decreased with prolonged heating time. The concentrations of stigmasterol in fried dough sticks and the migration rates of stigmasterol from soybean oil to fried dough sticks decreased with repeated frying sessions. In addition, stigmasterol undergoes oxidative changes during heat treatment, and the oxidation products including 5,6α-epoxystigmasterol, 5,6β-epoxystigmasterol, 7α-hydroxystigmasterol, 7β-hydroxystigmasterol, stigmasterlol-3β,5α,6β-triol, and 7-ketostigmasterol were identified in the frying oils but not in the fried dough sticks. Overall, stigmasterol could be added to soybean oil to reduce 3-MCPDE and aldehydes formation, and reacting with GEs/glycidol and protection of lipid acids from oxidation may be the mechanism of action of stigmasterol.
摘要：
在这项研究中,我们研究了三种大豆异黄酮和两种大豆植物甾醇对加热大豆油模型中3-氯丙烷-1,2-二醇脂肪酸酯（3-MCPDE）和醛形成的抑制作用。0.4mM的染料木素，Genistein,Daidzein,豆甾醇,β-谷甾醇使3-MCPDE的形成显著减少了25.7、51.4、21.4、61.6和55.7％，醛形成总量为42.03、43.94、28.36、54.74和39.23%，分别。进一步研究表明，豆甾醇降低了缩水甘油酯（GEs）和缩水甘油的含量，3-MCPDE的两个关键中间体，并防止油中脂肪酸降解。此外，在油条模型系统中评价了连续油炸时间对豆甾醇含量和豆甾醇迁移的影响。发现大豆油中豆甾醇的含量随着加热时间的延长而显着降低。油条中豆甾醇的浓度和豆甾醇从大豆油到油条的迁移率随反复油炸而降低。此外,豆甾醇在热处理过程中经历氧化变化，和氧化产物包括5,6α-环氧豆甾醇，5,6β-环氧豆甾醇,7α-羟基豆甾醇，7β-羟基豆甾醇，stigmasterlol-3β，5α,6β-三醇，在煎炸油中但在油条中没有发现7-酮对甾醇。总的来说,豆油中可以添加豆甾醇以减少3-MCPDE和醛类物质的形成,与GEs/缩水甘油反应和保护脂质免受氧化可能是豆甾醇的作用机理。
