摘要
采用Schaal烘箱试验法,比较了天然抗氧化剂与合成抗氧化剂对葵花籽油稳定性的影响,同时研究了天然抗氧化剂茶多酚、迷迭香提取物、天然VE在不同食用油中的抗氧化作用效果及天然抗氧化剂之间的协同作用。结果表明,相同添加量0.02%条件下,6种抗氧化剂对葵花籽油的抗氧化作用效果强弱依次为:特丁基对苯二酚(TBHQ)>茶多酚>迷迭香提取物>二丁基羟基甲苯(BHT)>天然VE>丁基羟基茴香醚(BHA);迷迭香提取物对山茶籽油抗氧化效果优于茶多酚和天然VE;茶多酚对葵花籽油和配方油的抗氧化效果优于迷迭香提取物和天然VE;复合迷迭香提取物与茶多酚抗氧化剂对葵花籽油的稳定性有明显的协同作用,但其他复合抗氧化剂无协同作用。
Using the Schaal oven test method, this paper compared with effects of natural antioxidant and synthetic antioxidants on the stability of sunflower seed oil, the antioxidant effects of the natural antioxidant tea polyphenol,rosemary extract, natural VE on different edible oils and the synergism between them. The results showed that, the antioxidant effects of six kinds of antioxidants(adding proportion was 0.02%) on sunflower seed oil were as followed:tert-butyl hydroquinone(TBHQ)> tea polyphenol > rosemary extract >dibutyl hydroxyl toluene(BHT) >natural VE > butyl hydroxy anisole(BHA). The antioxidant effect of rosemary extract on camellia seed oil was better than tea polyphenol and natural VE. The antioxidant effects of tea polyphenols on sunflower seed oil and formulated oil were better than rosemary extract and natural VE. Compound antioxidants of rosemary extract and tea polyphenol had an obvious synergistic effect on sunflower seed oil, but the other compound antioxidants didn't have.
出处
《保鲜与加工》
CAS
北大核心
2016年第3期71-74,共4页
Storage and Process
基金
中山市科技计划项目(2014A2FC254)
