天然抗氧化剂对裂壶藻油氧化稳定性影响的研究
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摘要
采用Schaal烘箱法,以过氧化值和DHA含量变化为油脂氧化稳定性的评价指标,研究5种天然抗氧化剂对裂壶藻油氧化稳定性的影响。从中选择3种较优的天然抗氧化剂按一定比例复配得到复配天然抗氧化剂,并研究其对裂壶藻油氧化稳定性的影响。结果表明:5种抗氧化剂均能提高裂壶藻油的氧化稳定性,其中维生素E、迷迭香酸、茶多酚对裂壶藻油的氧化稳定性的提升较大;3种天然抗氧化剂复配配方为维生素E与迷迭香酸、茶多酚复配比例为2∶1∶2时对裂壶藻油的氧化稳定性的提升最大,在此条件下15 d后裂壶藻油的过氧化值为(30.25±0.57)mmol/kg,且该配比下DHA含量为(3.32±0.12)g/100 g,油脂的过氧化值低,DHA含量高,品质较好。
With peroxide value and DHA content as the evaluation indexes of oil oxidation stability,the effects of five kinds of natural antioxidants on the oxidation stability of Schizochytrium sp. oil were studied by Schaal oven method. Three kinds of natural antioxidants were selected and complexed,and the effects of the complex natural antioxidants on the oxidation stability of Schizochytrium sp. oil were studied. The results showed that the five kinds of natural antioxidants could improve the oxidation stability of Schizochytrium sp. oil,in which vitamin E,rosmarinic acid and tea polyphenol had better effect on oxidation stability improvement. The effect of complex natural antioxidant vitamin E,rosmarinic acid and tea polyphenol( mass ratio 2 ∶ 1 ∶ 2) was the highest,the peroxide value of Schizochytrium sp. oil was( 30. 25 ± 0. 57) mmol/kg after 15 d,and the DHA content was( 3. 32 ± 0. 12) g/100 g,so the quality of the Schizochytrium sp. oil was good with low peroxide value and high DHA content.
With peroxide value and DHA content as the evaluation indexes of oil oxidation stability,the effects of five kinds of natural antioxidants on the oxidation stability of Schizochytrium sp. oil were studied by Schaal oven method. Three kinds of natural antioxidants were selected and complexed,and the effects of the complex natural antioxidants on the oxidation stability of Schizochytrium sp. oil were studied. The results showed that the five kinds of natural antioxidants could improve the oxidation stability of Schizochytrium sp. oil,in which vitamin E,rosmarinic acid and tea polyphenol had better effect on oxidation stability improvement. The effect of complex natural antioxidant vitamin E,rosmarinic acid and tea polyphenol( mass ratio 2 ∶ 1 ∶ 2) was the highest,the peroxide value of Schizochytrium sp. oil was( 30. 25 ± 0. 57) mmol/kg after 15 d,and the DHA content was( 3. 32 ± 0. 12) g/100 g,so the quality of the Schizochytrium sp. oil was good with low peroxide value and high DHA content.
引文
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[2]CHENG J,HUANG R,YU T,et al.Biodiesel production from lipids in wet microalgae with microwave irradiation biocrude production from algal residue through hydrothermal liquefaction[J].Biol Technol,2014,151(1):415-418.
[3]王蒙,李纯厚,戴明,等.以海洋微藻为原料提取生物燃料的研究进展与发展趋势[J].南方水产,2009,5(2):74-80.
[4]杨勋,郝宗娣,张森,等.营养元素和p H对若夫小球藻生长和油脂积累的影响[J].南方水产科学,2013(4):33-38.
[5]刘平怀,杨勋,郝宗娣,等.产油微藻的分离鉴定及营养方式对其油脂积累的影响[J].南方水产科学,2013(6):27-32.
[6]KUMAR G,RICHA S,JAI G S,et al.Molasses-based growth and lipid production by Chlorella pyrenoidosa:a potential feedstock for biodiesel[J].Int J Green Energy,2016,13(3):320-327.
[7]吕小义,尹佳,付杰,等.裂壶藻营养特性及其积累DHA的研究[J].食品工业,2016,37(1):222-225.
[8]武琼.裂壶藻蛋白源抗氧化肽的制备分离及稳定性研究[D].山东青岛:中国海洋大学,2016.
[9]KOLETZKO B.N-3 fatty acids and pregnancy outcomes[J].Curr Opin Clin Nutr Metabolic Care,2005,8(2):161-166.
[10]SMIT E N,OELEN E A,SEERAT E,et al.Breast milk docosahexaenoic acid(DHA)correlates with DHA status of malnourished infants[J].Arch Dis Child,2000,82(6):493-494.
[11]OKEZIE I.Aruoma assessment of potential prooxidant and antioxidant actions[J].J Am Oil Chem Soc,1996,73(12):1617-1625.
[12]WHYSNER J,WANG C X,ZANG E,et al.Dose response of promotion by butylated hydroxyanisole in chemically initiated tumours of the rat forestomach[J].Food Chem Toxicol,1994,32(3):215-222.
[13]高原菊.天然抗氧化剂对牡丹籽油氧化稳定性的影响[J].食品与机械,2014,32(6):153-155.
[14]李杰,赵声兰,陈朝银.食用油天然抗氧化剂的研究与开发[J].食品工业科技,2015,36(2):373-378.
[15]黄克,崔春,赵谋明,等.天然抗氧化剂的增效作用及其对花生油抗氧化效果研究[J].现代食品科技,2012,28(9):1139-1141.
[16]翟柱成,吴克刚,柴向华,等.天然抗氧化剂对葵花籽油抗氧化作用的研究[J].食品工业科技,2010,31(3):148-150.
[17]周旭.几种油溶性天然抗氧化剂在核桃油、葡萄籽油中的应用研究[J].中国油脂,2017,42(3):64-68.
[18]张桂雨.裂殖壶菌Schizochytrium limacinum单细胞油脂的氧化稳定性及分离纯化[D].江苏无锡:江南大学,2013.
[19]韩淑琴,杜玉兰,李志锐.天然抗氧化剂在食用油中的应用与研究[J].保鲜与加工,2016,16(3):71-74.
[20]王茜茜,袁建,王立峰,等.三种天然抗氧化剂对菜籽油储藏稳定性影响的研究[J].中国油脂,2013,38(1):60-63.
[21]盛雪飞,彭燕,陈健初.天然抗氧化剂之间的协同作用研究进展[J].食品工业科技,2010,31(7):414-421.