Most endogenous antioxidants degrade and lose efficiency during frying. The study aimed to inhibit thermal oxidation of soybean oil by fabricating α-tocopherol loaded particles with ethyl cellulose (EC) of different viscosity grades (M9, M70 and M200) via anti-solvent method. As the viscosity of ethyl cellulose increased, particle size decreased from micrometer to nanometer. Confocal laser scanning microscope confirmed successful encapsulation and uniform distribution of α-tocopherol in the loaded particles. Differential scanning calorimetry and thermogravimetric analysis demonstrated that loaded particles protected α-tocopherol from oxidation and degradation. Meanwhile, Fourier transformed infrared demonstrated that α-tocopherol interacted with EC through hydrogen bond and hydrophobic effects. With excellent dispersibility in soybean oil, loaded particles effectively inhibited thermal oxidation of soybean oil and loaded M200 nanoparticles was the most effective, which performed far better than tert-butylhydroquinone (TBHQ). Therefore, the nanoparticles offered a promising way to enhance oxidative stability of oils during thermal processing.

大多数内源性抗氧化剂在煎炸过程中会降解并失去效率。这项研究旨在通过用抗溶剂法用不同粘度等级（M9，M70和M200）的乙基纤维素（EC）制备α-生育酚负载的颗粒来抑制大豆油的热氧化。随着乙基纤维素粘度的增加，粒径从微米减小到纳米。共聚焦激光扫描显微镜证实了α-生育酚在负载颗粒中的成功包封和均匀分布。差示扫描量热法和热重分析表明，负载的颗粒保护α-生育酚免受氧化和降解。同时，傅立叶变换的红外表明α-生育酚通过氢键和疏水作用与EC相互作用。在豆油中具有极好的分散性，负载颗粒可有效抑制大豆油的热氧化，而负载M200纳米颗粒最有效，其性能远优于叔丁基氢醌（TBHQ）。因此，纳米颗粒提供了一种在热处理过程中增强油的氧化稳定性的有希望的方法。