摘要
以云南主栽的‘漾濞大泡'、‘鲁甸大麻1号'2个核桃品种的油脂为原料,添加叔丁基对苯二酚(TBHQ)、茶多酚、迷迭香油等3种抗氧化剂,测定其过氧化值(POV)及酸值(AV),比较其油脂贮藏稳定性。结果表明:以POV值为指标,漾濞泡核桃的3种抗氧剂最佳配比是,叔丁基对苯二酚(TBHQ)0.01%+油溶性茶多酚0.08%+迷迭香0.06%,鲁甸大麻1号核桃的3种抗氧剂最佳配比是,叔丁基对苯二酚(TBHQ)0.01%+油溶性茶多酚0.06%+迷迭香0.06%。以AV值为指标,漾濞泡核桃的3种抗氧剂最佳配比是,叔丁基对苯二酚(TBHQ)0.015%+油溶性茶多酚0.04%+迷迭香0.06%,鲁甸大麻1号核桃的3种抗氧剂最佳配比是,叔丁基对苯二酚(TBHQ)0.005%+油溶性茶多酚0.02%+迷迭香0.04%。该研究寻求抗氧化效果最佳的天然复合抗氧化剂,为核桃油产品的贮藏提供理论依据。
For analyzing the storage stability of oils and fats under 3 antioxidants of Tertiary Butyl Hydro Quinone,oil soluble tea polyphenols,and rosemary,two indicator namelyperoxide value(POV)and acid value(AV)were messured by using 2 varieties of walnut oil from Yunnan.The results showed that,in terms of POV,the best ratio for Yanbi variety was Tertiary Butyl Hydro Quinone(TBHQ)0.01%+oil soluble tea polyphenols 0.08%+rosemary 0.06%,and Tertiary Butyl Hydro Quinone(TBHQ)0.02%+oil soluble tea polyphenols 0.06%+rosemary 0.06% for Ludian No.1 variety.In term of AV,the best ratio for Yanbi variety was Tertiary Butyl Hydro Quinone(TBHQ)0.015%+oil soluble tea polyphenols 0.04%+ rosemary 0.06%,and Tertiary Butyl Hydro Quinone(TBHQ)0.005%+oil soluble tea polyphenols 0.02%+rosemary 0.04% for Ludian No.1 variety.
引文
[1]赵声兰,李涛,蔡绍芬,等.核桃油自氧化及其抗氧化的实验研究[J].食品工业科技,2001(2):27-29.
[2]周正,侯建军,杨菊芳,等.几种抗氧化剂对亚麻油稳定性的影响[J].食品科学,2014,35(5):75-80.
[3]Savage G P,Dutta P C,Mcneil D L.Fatty acid and tocopherol contents and oxidative stability of walnut oils[J].Journal of the American Oil Chemists'Society,1999,76(9):1059-1063.
[4]袁超,包杰,朱天仪.核桃油的理化性质及氧化稳定性研究[J].粮食与油脂,2018,31(6):27-30.
[5]朱振宝.不同方法提取核桃油脂比较研究及其V_E复合微胶囊的制备[D].西安:陕西师范大学,2004.
[6]周凤娟,孔翠萍,章金定,等.核桃油贮藏稳定性的研究[J].粮油加工,2007(3):51-52.
[7]刘兆洁,李晓飞,李小康,等.不同贮藏条件对核桃油氧化稳定性的影响[J].贵州农业科学,2013,41(9):140-142.
[8]王文倩,王晗琦,陈文,等.不同干燥方法对核桃品质及不饱和脂肪酸稳定性的影响[J].食品科学技术学报,2015,33(1):59-65.
[9]刘威嘉.天然油脂抗氧化剂及其产业化应用研究进展[J].中国调味品,2016,41(8):155-160.
[10]Pastori M,Pfander H,Boscoboinik D,et al.Lycopene in Association with α-Tocopherol Inhibits at Physiological Concentrations Proliferation of Prostate Carcinoma Cells[J].Biochemical & Biophysical Research Communications,1998,250(3):582-585.
[11]张亨.抗氧化剂综述[J].精细石油化工进展,2000(10):10-15.
[12]Vaidy A B,Eun J B.Effect oftemperature on oxidation kinetics of walnut and grade seed oil[J].Food Science and Biotechnology,2013,22(1):273-279.
[13]黄进,杨国宇,李宏基,等.抗氧化剂作用机制研究进展[J].自然杂志,2004,26(2):74-78.
[14]刘娇,范志远,贠新华,等.云南主栽核桃品种坚果品质比较及综合评价[J].西南林业大学学报,2018,38(5):97-102.
[15]国家卫生和计划生育委员会.GB5009.227-2016《食品中过氧化值的测定》[S].北京:中国标准出版社,2016.
[16]国家卫生和计划生育委员会.GB 5009.229-2016《食品安全国家标准食品中酸价的测定》[S].北京:中国标准出版社,2016.
[17]王文中,王颖.迷迭香的研究及其应用-抗氧化剂[J].中国食品添加剂,2002(5):60-65.