摘要
将迷迭香(鼠尾草酸、鼠尾草酚、熊果酸)与维生素C(VC)棕榈酸酯、茶多酚棕榈酸酯、槲皮素、5%β-胡萝卜素等4种天然脂溶性抗氧化剂在花生油中进行多元复配,对其氧化稳定性研究筛选出最佳复配组合;在25、35、45、55℃条件下构建氧化动力学模型,对花生油货架期进行预测。结果表明:迷迭香脂溶性提取物+VC棕榈酸酯+茶多酚棕榈酸酯+槲皮素四元复配抑制花生油氧化效果最佳。通过建立过氧化值随时间和温度变化的氧化动力学模型结合Arrhenius方程得到lnk=-4065.8/T+10.706,在25℃条件下,预测添加四元复配抗氧化剂花生油货架寿命为3533.76 h,实测值为3050.88 h,与空白相比货架期延长1.95倍。
Rosmarinus officinalis(rosmarinic acid,rosmarinic acid,ursolic acid)were mixed with four natural lipid-soluble antioxidants[vitamin C(VC)palmitate,tea polyphenol palmitate,quercetin,and 5%β-carotene]in peanut oil for multiple combinations,and the optimal combination was selected for the study of its oxidative stability.The oxidation kinetics models were constructed at 25,35,45,55℃to predict the shelf life of peanut oil.The results indicated that Rosmarinus officinalis liposoluble extract+VC palmitate+tea polyphenol palmitate+quercetin had the best inhibitory effect on peanut oil oxidation.By establishment of the oxidation kinetics model of peroxide value changing with time and temperature combined with Arrhenius equation,ln k=-4065.8/T+10.706 was obtained.The shelf life of peanut oil with quaternary compound antioxidant at 25℃was predicted to be 3533.76 h,and the measured value was 3050.88 h.Compared with blank,the shelf life was extended by 1.95 times.
作者
王莹
杨梦男
曾祥辉
邓慧
Wang Ying;Yang Mengnan;Zeng Xianghui;Deng Hui(College of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000)
出处
《中国粮油学报》
CSCD
北大核心
2023年第6期92-97,共6页
Journal of the Chinese Cereals and Oils Association
基金
湖南省自然科学基金项目(2022JJ50212)
邵阳市指导性科技计划项目(2020GZ87)
邵阳学院研究生创新项目(CX2021SY072)。
关键词
迷迭香
脂溶性抗氧化剂
复配筛选
氧化稳定性
氧化动力学模型
Rosmarinus officinalis
liposoluble antioxidants
mix-screening
oxidation stability
oxidation kinetics model
