摘要
采用Schaal耐热实验法,以过氧化值(POV)为指标,研究了温度、时间对杜仲籽油自氧化过程的影响及添加抗氧化剂对杜仲籽油抗氧化性能的影响。结果表明,温度、时间对杜仲籽油的自氧化过程有显著影响,且温度的影响更明显;叔丁基对苯二酚(TBHQ)对杜仲籽油具有良好的抗氧化效果,异VC和柠檬酸均对TBHQ与没食子酸丙酯(PG)复配而成的复合抗氧化剂表现出较强的抗氧化协同作用,异VC的抗氧化协同作用优于柠檬酸;添加0.02%TBHQ+0.005%PG+0.01%柠檬酸或0.02%TBHQ+0.005%PG+0.01%异抗坏血酸复合抗氧化剂,可使杜仲籽油在20℃条件下的预期贮藏时间从2个月延长至14～15个月。
The effects of temperature and time on the auto-oxidation of Eucommia seed oil and anti-oxidantive protection of several antioxidants in Eucommia seed oil were studied by Schaal experiment according to POV（peroxide value） of Eucommia seed oil. The results show that POV of the oil is affected by temperature and time greatly, and the effect of temperature is greater. The Antioxidant, combines with TBHQ（tert-butylhydroquinone） and PG（propylgallate）, has good anti-oxidantive protection for the oil. TBHQ with PG and isoascorbic acid or critic acid exhibited great anti-oxidantive protective and synergistic effect in the oil. Isoascorbic acid is better than critic acid. When 0.02% TBHQ with 0.005% PG and 0.01% isoascorbic acid or with 0.005% PG and 0.01% critic acid is used in the oil, the assurance period of the oil could be prolonged from 2 months to 14-15 months in 20℃respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期50-53,共4页
Food Science
基金
2004年湖南省技术创新项目(湘经科技[2004]307号)
湖南省社科联重大项目(05042001)
关键词
杜仲籽油
自氧化
抗氧化剂
复合抗氧化剂
增效剂
抗氧化性能
贮藏时间
Eucommia seed oil
anto-oxidation
antioxidant
combined antioxidant
synergists
anti-oxidantiveprotection： storage time
