摘要
鱼油中含有具有双键的不饱和脂肪酸性物质,在贮存过程中易被氧化生成过氧化物。研究以禹王制药自制鱼油为研究对象,研究了天然VE、茶多酚、蜂胶和迷迭香抗氧化物对鱼油抗氧化作用的影响。试验结果表明,天然VE、茶多酚和迷迭香提取物对鱼油的抗氧化效果较好,将三者进行复配得到最适添加量为天然VE 0.04%、茶多酚0.06%、迷迭香提取物0.08%,在此条件基础上,40℃,加热20 min时,鱼油的过氧化值为4.47 meq/kg。
Double bonds of unsaturated fatty acids were contained in fish oil, which were easy oxidized generating peroxide in storage process. This paper took yuwang homemade fish oil as the research object, researched the antioxidant effect of natural VE, tea polyphenols, propolis and rosemary on fish oil. The experimental results showed that the antioxidant effect of natural VE, tea polyphenols and rosemary were better, the optimum adding amount were natural VE 0.04%, tea polyphenols 0.06%, rosemary 0.08%, based on this condition, 40 ℃ and 20 min, fish oil peroxide value was 4.47 meq/kg.
出处
《食品工业》
CAS
北大核心
2018年第2期34-36,共3页
The Food Industry
关键词
鱼油
抗氧化
天然VE
茶多酚
蜂胶
迷迭香
抗氧化物
fish oil
antioxidant
natural VE
tea polyphenols
propolis
rosemary
antioxidant
