摘要
研究水酶法、微波辅助萃取法和超临界CO2萃取法提取的光皮梾木籽油的自氧化程度随温度、时间的变化关系,以及抗氧化剂对光皮梾木籽油抗氧化效果。结果表明:超临界CO2萃取法提取的光皮梾木籽油在储藏过程中更易被氧化;在抗氧化剂添加量都为0.02%时,3种抗氧化剂对超临界CO2萃取法提取的光皮梾木籽油抗氧化作用的大小顺序为特丁基对苯二酚(TBHQ)>维生素E>丁基羟基茴香醚(BHA);柠檬酸和抗坏血酸都对抗氧化剂TBHQ表现出一定的抗氧化协同作用,且柠檬酸的协同效果优于抗坏血酸。添加0.02%TBHQ+0.01%柠檬酸能有效抑制该油在保存和销售过程中因氧化而产生的酸败,可使籽油在20℃下的预期贮藏时间由2个月延长到10个月。
The oxidation stability of Cornus wilsoniana seed oil extracted by water enzymatic method,microwave-assisted extraction and supercritical carbon dioxide extraction under different conditions such as temperature,time and antioxidants was evaluated,and the effect of antioxdant on oil was studied.Results showed that the seed oil extracted by supercritical carbon dioxide could be oxidized more easily during storage.When the antioxidant content was 0.02%,the antioxidation effects of the three antioxidants on the supercritical carbon dioxide extraction were tertiary butylhydroquinone(TBHQ)>vitamin E>butyl hydroxy anisd(BHA).Both citric acid and vitamin C could synergize with TBHQ to protect against the oxidation of cornus wilsoniana seed oil and a stronger synergistic effect of citric acid and TBHQ was observed with Vitamin C and TBHQ.Additionally,the combined use of 0.02%TBHQ and 0.01%citric acid revealed a high effectiveness in inhibiting the rancidification of cornus wilsoniana seed oil occuring during its storage and sale,so than its shelf life could be extended from 2 to 10 months at 20℃.
作者
李斌
韩明明
许彬
程爽
LI Bin;HAN Ming-ming;XU Bin;CHENG Shuang(School of Biological and Chemical Engineering,Nanyang Institute of Technology,Nanyang 473004, Henan,China;Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology,Nanyang 473004,Henan,China)
出处
《粮食与油脂》
北大核心
2018年第11期10-13,共4页
Cereals & Oils
基金
河南省高等学校重点科研项目(16A550016)
关键词
光皮梾木籽油
氧化稳定性
抗氧化剂
Cornus wilsoniana seed oil
oxidation stability
antioxidant
