摘要
以过氧化值为指标,考察空气、温度、光照等环境条件对海藻油稳定性影响,然后采用Schall烘箱加速氧化法,以POV和DHA含量为指标,通过L9(34)正交试验,从抗氧化剂TBHQ、VE、Vc棕榈酸酯优选海藻油复合抗氧化剂;及研究充N2保护、充N2保护结合添加抗氧化剂对海藻油稳定性影响。结果表明:空气,高温及光照均可显著加速海藻油氧化,降低海藻油稳定性;抗氧化剂TBHQ、VE、Vc棕榈酸酯能明显延缓海藻油氧化,影响顺序为Vc棕榈酸酯>TBHQ>VE,最佳抗氧化剂组合为0.01%Vc棕榈酸酯+0.02%TBHQ+0.50%VE;充N2保护也能提高海藻油氧化稳定性,但效果比最佳复合抗氧化剂为差;充N2保护结合添加抗氧化剂能有效提高海藻油氧化稳定性。
The effects of air, light, temperature on the oxidation of algal oil were firstly investigated by the peroxide value （ POV ） as the index. And then the effects of N2, antioxidants with or without N2 on the oxidative stability of algal oil weres tudied by Schall experitnent according to peroxide value and docosahexaenoic acid （ DHA ） content. The results showed that the oxidative reactions of algal oil could be significantly accelerated by air, high temperature, and illumination, The oxidative stability of algal oil was greatly affected by using TBHQ, VE and L-ascorbyl palmitate as antioxidants. The effective order of antioxidants was L-ascorbyl palmitate 〉 TBHQ 〉 VE. A combination of 0.01% L-ascorbyl palmitate, 0.02%TBHQ and 0.50% VE was showed most effective for antioxidation in a L9 （ 34 ） orthogonal experiment, whlie the stability of algal oil would be significantly improved by treatments of N2, antioxidant, or by a combination of both treatments.
出处
《粮食与油脂》
北大核心
2010年第9期13-16,共4页
Cereals & Oils
基金
国家“十一五”支撑计划课题(2006BAD27B04),国家“十一五”863计划课题(2008AA10Z332)
关键词
海藻油
氧化稳定性
抗氧化剂
algal oil
oxidative stability
antioxidant
