Phospholipids can act as antioxidants in food. In this study, egg yolk phospholipids (EPL) and sunflower oil were utilized in making chili oil, and proton nuclear magnetic resonance spectroscopy was employed to quantify the concentrations of fatty acyl groups, carotenoids, capsaicinoids in chili oil according to their specific signals in the spectra. The results showed that the changes in the concentrations of fatty acyl groups in the control samples were greater than those in the EPL-treated samples at the same frying temperature, while the contents of carotenoids and capsaicinoids were significantly lower than those of the EPL-treated samples when fried at 150 °C ( < 0.05). Two-way ANOVA indicated that frying temperature and EPL treatment, as well as their interaction had significant impacts on the thermal-oxidative stability of chili oil ( < 0.05). The results suggest that EPL may act as antioxidants during frying, and EPL can improve the thermal-oxidative stability of chili oil.

中文翻译：

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使用蛋黄磷脂提高辣椒油中脂肪酸、辣椒素和类胡萝卜素的热氧化稳定性

磷脂可以在食物中充当抗氧化剂。本研究利用蛋黄磷脂（EPL）和葵花籽油来制作辣椒油，并利用质子核磁共振波谱根据辣椒油中脂肪酰基、类胡萝卜素、类辣椒素的特定信号来定量辣椒油中脂肪酰基、类胡萝卜素、类辣椒素的浓度。光谱。结果表明，在相同油炸温度下，对照样品中脂肪酰基浓度的变化大于EPL处理样品，而类胡萝卜素和类辣椒素的含量显着低于EPL处理样品。 150 °C 油炸时的样品 ( < 0.05)。双向方差分析表明，油炸温度和 EPL 处理及其交互作用对辣椒油的热氧化稳定性有显着影响（ < 0.05）。结果表明，EPL在油炸过程中可能起到抗氧化剂的作用，并且EPL可以提高辣椒油的热氧化稳定性。