摘要
通过人工孵育模拟贮藏条件,研究了白藜芦醇、VA、VE单独作用于高油脂性稀奶油的抗氧化作用。研究了孵育温度、孵育时间和不同体积比对油脂抗氧化活性的影响。通过正交试验对抗油脂氧化工艺条件进行了筛选并在不同条件下对其抗氧化能力进行了比较。结果表明:白藜芦醇、VA和VE对稀奶油的油脂氧化均起到不同程度的延缓作用,在白藜芦醇(0.001 mg/m L)、VA(0.000 3 mg/m L)和VE(0.000 1 mg/m L)体积比为1∶1∶1时,室温条件下贮藏到第9天时,稀奶油的过氧化值为0.31 mmol/kg,分别降低了77.1、12、22.2和11.9倍。筛选得到的工艺条件能显著提高油脂的抗氧化能力,延长了奶油的货架期。
The oxidation resistance of high - fat cream were investigated under manual simulated incubation storage conditions, when resveratrol, vitamin A（VA） and vitamin E （VE） alone acting on high -fat cream. Subse- quently, the effects of incubation temperature, incubation time and different volume ratio on antioxidation of fat were also studied. Meanwhile, the protective effect against lipid oxidation process was screened through orthogonal test; compare the antioxidant capacity based on different conditions. The results showed that, to some extent, the resvera- trol, VA and VE had a big impact on delaying oxidation of fat. The peroxide value of the high - fat cream was finally determined to be 0.31 mmol./kg when incubating at the room temperature for 9 days with the volume ratio （ 1 ： 1 ： 1 ） of the resveratrol（0.001 mg/mL） ： VA（0. 000 3 mg/mL） ： VE （0. 000 1 mg,/mL）. The average reduced values were re- spectively 77.1, 12, 22.2 and 11.9 times than those of the control and the single action of the resveratrol, VA and VE on the high -fat cream. Therefore, when making experimental studies on the screening conditions, the ability of oxidation resistance of fat significantly increased and prolonged the shelf life of high - fat cream.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第8期68-73,共6页
Journal of the Chinese Cereals and Oils Association
基金
安徽省高等学校省级自然科学研究项目(KJ2013Z196)
安徽省高等学校省级食品科学与工程特色专业建设点资助(20101091)
安徽省食品科学与工程教学团队项目资助(20101094)
