中文摘要：

通过Schaal烘箱（60℃）氧化法，比较α-生育酚（TOH）、抗坏血酸棕榈酸酯（AP）和槲皮素（Qu）对含有松籽油酸的软质黄油基料油（SL）的抗氧化作用。结果表明：经过30d的烘箱氧化后，SL中多不饱和脂肪酸的含量减少，其中功能性松籽油酸由7．10％降低到4．60％。AP和Qu能够有效降低多不饱和脂肪酸的氧化分解，并且显著抑制结构脂的过氧化值（POV）、酸值（AV）和硫代巴比妥酸值（TBARS）。AP和Qu的抗氧化作用随着添加量增加而增强。与低添加量（100mg／kg）TOH相比，高添加量（500mg／kg）TOH有促进氧化作用，表现为增加酸值和硫代巴比妥酸值。另外，油脂氧化不仅改变了化学性质如脂肪酸组成、酸值、过氧化值和硫代巴比妥值等，而且改变了溶解和结晶曲线，添加抗氧化剂也对油脂氧化后的溶解结晶图谱有一定影响。

英文摘要：

The antioxidant effects of α-tocopherol （TOH）, ascorbyl palmitate （AP）, quercetin （Qu） on structured lipid （SL） were investigated through oven oxidation at 60 ℃. Polyunsaturated fatty acids （PUFA） revealed an obvious decrease, and the functional pinolenic acid decreased from 7.10% to 4.60% after 30 days of oven oxidation. AP and Qu could effectively protect PUFA from oxidation and significantly reduce the peroxide, acid, and TBARS values. AP and Qu showed a dose-dependent antoxidant capability. Compared to a low concentration （100 mg/kg）, TOH at a high concentration （500 mg/kg） revealed a slight promotion effect on oxidation, thus increasing acid and TBARS values. Besides, not only chemical characteristics including fatty acid composition and acid, peroxide and TBARS values, but also the melting and crystal profiles of SL were affected by oxidation and added antioxidants.