摘要
以6种抗氧化剂为研究对象,以氧化诱导时间为评价指标,筛选出2种不同来源、抗氧化效果较好的脂溶性迷迭香提取物(10%鼠尾草酸1和2),其氧化诱导时间分别为5.12±0.06 h和5.99±0.10 h。将2种脂溶性迷迭香提取物分别应用于调味面制品,检测其在60℃和25℃条件下的过氧化值和酸价指标,进而推导出油脂氧化速率拟合方程。在60℃条件下,复配抗氧化剂、10%鼠尾草酸1和10%鼠尾草酸2的K_(θ)值分别为0.205 5, 0.149 0和0.160 2 mmol/(kg·d);在25℃条件下,复配抗氧化剂、10%鼠尾草酸1和10%鼠尾草酸2的K_(θ)值分别为0.017 5, 0.012 7和0.013 2mmol/(kg·d)。试验结果表明, 2种不同来源脂溶性迷迭香提取物抗氧化效果较好,且两者之间抗氧化效果无显著性差异。
Six antioxidants were selected as the research objects,the oxidation induction time was used as the evaluation index to screen out two rosemary extracts from different sources with better effect of antioxidant(10%carnosic acid 1 and 2),and the oxidation induction time of them were 5.12±0.06 h and 5.99±0.10 h,respectively.The two rosemary extracts were applied to seasoned flour products,and the peroxide and acid value were measured at 60℃ and 25℃ to derive the fitting equation of oil oxidation rate.At 60 C,the K_(θ) of the compound antioxidant,10%carnosic acid 1 and 10%carnosic acid 2 were 0.2055,0.1490 and 0.1602 mmol/(kg:d),respectively.At 25℃,the K_(θ) of the compound antioxidant,10%carnosic acid 1 and 10%carnosic acid 2 were 0.0175,0.0127,and 0.0132 mmol/(kg d),respectively.It was verified that the fat-soluble rosemary extract from two different sources had good antioxidant effect performance without significant difference betweenthem.
作者
邵言蹊
SHAO Yanxi(Kangshi,(Shanghai)Food Science and Technology Co.,Ltd.,Shanghai 201103)
出处
《食品工业》
CAS
2023年第9期147-150,共4页
The Food Industry
关键词
脂溶性迷迭香提取物
抗氧化性
调味面制品
fat-soluble rosemary extract
antioxidant activity
seasoned flour products
