茶多酚凝胶在大豆油中的抗氧化研究
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摘要
油脂易发生氧化酸败,为了防止其氧化最常见的方法是加入抗氧化剂.本文以过氧化值(POV)、共轭二烯值(CDV)、硫代巴比妥酸值(TBRAS)、茴香胺值(p-AV)和酸价(AV)为指标,研究了单独使用BHA以及将水溶性茶多酚以凝胶的形式加入大豆油中,在(55±1)℃烘箱加速氧化下贮存稳定性的影响.研究结果表明,在单独使用BHA和茶多酚凝胶作为抗氧化剂时,对大豆油都有抗氧化性.对于相同水平的两种抗氧化剂,抗氧化效果排序为:450ppmTP>450ppmBHA,150ppmTP>150ppmBHA;对于不同水平的同种抗氧化剂,抗氧化效果排序为:150ppmTP>450ppmTP,450ppmBHA>150ppmBHA.
Oil is prone to oxidative rancidity,and the most common way to prevent its oxidation is to add antioxidants.BHA and tea polyphenols are two common synthetic and natural antioxidants.In this paper,the values of peroxide(POV),conjugated diene(CDV),thiobarbituric acid(TBRAS),p-anisidine value(p-AV)and acid value(AV)are used as oxidation indexes.The use of BHA alone and the addition of water-soluble tea polyphenols in the form of gels to soybean oil was studied,and the effect of storage stability was accelerated by an oven at(55±1)℃.The results of the study showed that when BHA and tea polyphenols gels were used alone as antioxidants,they all had certain antioxidant properties against soybean oil.For the same level of the two antioxidants,the antioxidant effect was ranked as 450 ppm TP>450 ppm BHA,150 ppm TP>150 ppm BHA;for the same level of the same antioxidant,the antioxidant effect was ranked as follows:150 ppm TP>450 ppm TP,450 ppm BHA>150 ppm BHA.
Oil is prone to oxidative rancidity,and the most common way to prevent its oxidation is to add antioxidants.BHA and tea polyphenols are two common synthetic and natural antioxidants.In this paper,the values of peroxide(POV),conjugated diene(CDV),thiobarbituric acid(TBRAS),p-anisidine value(p-AV)and acid value(AV)are used as oxidation indexes.The use of BHA alone and the addition of water-soluble tea polyphenols in the form of gels to soybean oil was studied,and the effect of storage stability was accelerated by an oven at(55±1)℃.The results of the study showed that when BHA and tea polyphenols gels were used alone as antioxidants,they all had certain antioxidant properties against soybean oil.For the same level of the two antioxidants,the antioxidant effect was ranked as 450 ppm TP>450 ppm BHA,150 ppm TP>150 ppm BHA;for the same level of the same antioxidant,the antioxidant effect was ranked as follows:150 ppm TP>450 ppm TP,450 ppm BHA>150 ppm BHA.
引文
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[13]Mohdaly A A A,Sarhan M A,Mahmoud A,et al.Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection[J].Food Chemistry,2010,123(4):1 019-1 026.
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[16]胡亚玲,赵媛媛,李光跃,等.不同品种炒货葵花籽氧化稳定性研究[J].食品工业科技,2014,35(9):118-120.
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[19]张彩丽,贺学礼.天然生育酚的结构、生物合成和功能[J].生物学杂志,2005,22(4):38-40.
[20]汤丽霞,沈恂.生物系统中脂质过氧化检测方法的评述[J].生物化学与生物物理进展,1995,22(2):108-112.
[21]陈志华.茶多酚是食品行业很有前途的天然抗氧化剂[J].食品科学,2001,22(11):94-97.
[22]葛林梅,郜海燕,毛金林,等.贮藏条件对原料葵花籽油脂酸败的影响[J].食品科学,2010,31(6):292-296.
[23]袁建,何海艳,何荣,等.大豆油食用期氧化稳定性的研究[J].中国粮油学报,2012,27(8):36-38.
[24]周拥军,郜海燕,陈杭君,等.贮藏温度对栝楼籽油脂酸败的影响[J].食品科学,2010,31(2):237-240.
[25]徐健飞,何龙达.TBHQ对散装一级大豆油的热稳定性作用评价[J].轻工科技,2017(1):23-24,49.
[2]王蒙,张丽霞,黄纪念,等.高温下芝麻林素对大豆油的抗氧化活性研究[J].中国粮油学报,2016,31(6):112-116.
[3]Pan Y,Liang Y,Wang H,et al.Antioxidant activities of several Chinese medicine herbs[J].Food Chemistry,2004,88(3):347-350.
[4]梁云.几种天然抗氧化剂抗氧化性能比较研究[D].无锡:江南大学,2008.
[5]高玉萍,唐德松,龚淑英.茶提取物抗氧化活性与茶多酚、儿茶素关系探究[J].中国食品学报,2013,13(6):40-47.
[6]应乐,蒋晓翠,姚波,等.脂溶性茶多酚抗氧化性能的研究及应用[J].中国食品添加剂,2012(S1):110-117.
[7]申雷,章建浩,靳国锋.硬脂酰氯改性对茶多酚抗油脂氧化性能的影响[J].食品工业科技,2012,33(8):159-163.
[8]朱媛,张雪松,黄小忠.脂溶性茶多酚制备工艺的研究[J].中国粮油学报,2014,29(6):74-78.
[9]Shantha N C,Decker E A.Rapid,sensitive,iron-based spectrophotometric methods for determination of peroxide values of food lipids[J].Journal of Aoac International,1994,77(2):421.
[10]Moosavi S M R,Farhoosh R.Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils[J].Journal of Agricultural Science&Technology,2010,11(2):173-179.
[11]Uluata S,Ozdemir N.Evaluation of chemical characterization,antioxidant activity and oxidative stability of some waste seed oil[J].2017,5(1):48.
[12]Rao Y,Xiang B,Zhou X,et al.Quantitative and qualitative determination of acid value of peanut oil using nearinfrared spectrometry[J].Journal of Food Engineering,2009,93(2):249-252.
[13]Mohdaly A A A,Sarhan M A,Mahmoud A,et al.Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection[J].Food Chemistry,2010,123(4):1 019-1 026.
[14]张阳.LML型中长链结构酯的制备及其在起酥油中的应用研究[D].广州:华南理工大学,2014.
[15]姚云游,于辉.茶多酚和TBHQ对花生油、花生大豆调和油抗氧化作用的对比研究[J].粮食与食品工业,2004,11(4):19-21.
[16]胡亚玲,赵媛媛,李光跃,等.不同品种炒货葵花籽氧化稳定性研究[J].食品工业科技,2014,35(9):118-120.
[17]李杨,马文君,齐宝坤,等.调和大豆油煎炸过程品质变化的研究[J].食品工业,2015,36(6):21-24.
[18]吴侯,翁新楚.天然生育酚抗氧化活性的研究[J].上海大学学报(自然科学版),2001,7(2):142-146.
[19]张彩丽,贺学礼.天然生育酚的结构、生物合成和功能[J].生物学杂志,2005,22(4):38-40.
[20]汤丽霞,沈恂.生物系统中脂质过氧化检测方法的评述[J].生物化学与生物物理进展,1995,22(2):108-112.
[21]陈志华.茶多酚是食品行业很有前途的天然抗氧化剂[J].食品科学,2001,22(11):94-97.
[22]葛林梅,郜海燕,毛金林,等.贮藏条件对原料葵花籽油脂酸败的影响[J].食品科学,2010,31(6):292-296.
[23]袁建,何海艳,何荣,等.大豆油食用期氧化稳定性的研究[J].中国粮油学报,2012,27(8):36-38.
[24]周拥军,郜海燕,陈杭君,等.贮藏温度对栝楼籽油脂酸败的影响[J].食品科学,2010,31(2):237-240.
[25]徐健飞,何龙达.TBHQ对散装一级大豆油的热稳定性作用评价[J].轻工科技,2017(1):23-24,49.