天然抗氧化剂对玉米油稳定性的影响
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摘要
分别将生育酚、β-胡萝卜素和迷迭香提取物天然抗氧化剂添加到纯化后的玉米油中,采用Schaal烘箱加速氧化法,对比纯化玉米油,研究天然抗氧化剂对玉米油稳定性的影响,建立氧化反应动力学方程。结果表明,3种抗氧化剂抗氧化能力为迷迭香提取物>β-胡萝卜素>生育酚。当每100 g玉米油添加天然抗氧化剂0.02 g时,玉米油添加生育酚、β-胡萝卜素和迷迭香提取物后的动力学模型分别为k=e~(40.62)e~(-13 528.21/T)、k=e~(44.45)e~(-13841.05/T)和k=e~(42.26)e~(-14120.09/T),而纯化玉米油的动力学模型为k=e~(40.21)e~(-13330.36/T),并推测出纯化玉米油与添加过3种天然抗氧化剂后,一级玉米油的货架期分别为15、19、24、27个月。所以以迷迭香提取物为抗氧化剂添加到玉米油中,可明显提高玉米油的货架期。
The effect of separate addition of the natural antioxidants tocopherol, β-carotene and rosemary extract on the stability of purified corn oil was evaluated by Schaal oven accelerated oxidation test and kinetic equations for oxidation reaction were established. The experimental results showed that the antioxidant capacity of three antioxidants was in the descending order: rosemary extract > β-carotene > tocopherol. Kinetic models for corn oil added with tocopherol, β-carotene and rosemary extract at 0.02 g/100 g, respectively, were k=e~(40.62)e~(-13 528.21 /T), k=e~(44.45)e~(-13 841.05/T) and k=e~(42.26)e~(-14 120.09/T), while that for purified corn oil was k=e~(40.21)e~(-13 330.36/T). It was speculated that the shelf-lives of corn oil added with the antioxidants and nothing were 15, 19, 24, and 27 months, respectively. Therefore, rosemary extract as an antioxidant can significantly improve the shelf life of corn oil.
The effect of separate addition of the natural antioxidants tocopherol, β-carotene and rosemary extract on the stability of purified corn oil was evaluated by Schaal oven accelerated oxidation test and kinetic equations for oxidation reaction were established. The experimental results showed that the antioxidant capacity of three antioxidants was in the descending order: rosemary extract > β-carotene > tocopherol. Kinetic models for corn oil added with tocopherol, β-carotene and rosemary extract at 0.02 g/100 g, respectively, were k=e~(40.62)e~(-13 528.21 /T), k=e~(44.45)e~(-13 841.05/T) and k=e~(42.26)e~(-14 120.09/T), while that for purified corn oil was k=e~(40.21)e~(-13 330.36/T). It was speculated that the shelf-lives of corn oil added with the antioxidants and nothing were 15, 19, 24, and 27 months, respectively. Therefore, rosemary extract as an antioxidant can significantly improve the shelf life of corn oil.
引文
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[25]王军,王栋,罗庆松,等.不同贮藏条件下荷花粉脂质氧化与色泽降解动力学模型[J].农业工程学报,2017,33(S1):367-373.DOI:10.11975/j.issn.1002-6819.2017.z1.055.
[26]唐瑞丽,袁先雯,冯燕玲,等.食用大豆油储藏过程中品质变化的预测[J].食品科学,2016,37(18):256-261.DOI:10.7506/spkx1002-6630-201618041.
[27]张兰月,李文浩,罗勤贵,等.红外烘烤处理对小麦胚贮藏稳定性的影响[J].食品科学,2013,34(16):321-325.DOI:10.7506/spkx1002-6630-201316066.
[28]易醒,焦爽,肖小年,等.泽泻超临界二氧化碳提取物的氧化稳定性[J].食品科学,2010,31(21):152-154.
[29]雷茜,范柳萍.初始水分含量与温度对油炸香蕉片贮藏稳定性的影响[J].食品科学,2015,36(8):250-253.DOI:10.7506/spkx1002-6630-201508047.
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[31]能静,项延楠,孙培龙.拉曼光谱法检测灵芝孢子油氧化酸败[J].食品科学,2015,36(24):200-204.DOI:10.7506/spkx1002-6630-201524037.
[32]任斯忱,李汴生,申晓曦,等.花生仁与核桃仁贮藏货架期预测模型[J].食品科学,2012,33(14):290-295.
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[2]MAKI K C,LAWLESS A L,KELLEY K M,et al.Corn oil improves the plasma lipoprotein lipid profile compared with extra-virgin olive oil consumption in men and women with elevated cholesterol:results from a randomized controlled feeding trial[J].Journal of Clinical Lipidology,2015,9(1):49-57.DOI:10.1016/j.jacl.2014.10.006.
[3]ZHANG Z,WANG Y,MA X,et al.Characterisation and oxidation stability of monoacylglycerols from partially hydrogenated corn oil[J].Food Chemistry,2015,173:70-79.DOI:10.1016/j.foodchem.2014.09.155.
[4]王立琦,张青,任悦,等.计算机辅助营养均衡菜籽调和油的研制[J].食品科学,2016,37(11):231-235.DOI:10.7506/spkx1002-6630-201611041.
[5]MEI W S C,ISMAIL A,ESA N M,et al.The effectiveness of rambutan(Nephelium lappaceum L.)extract in stabilization of sunflower oil under accelerated conditions[J].Antioxidants,2014,3(2):371-386.DOI:10.3390/antiox3020371.
[6]VILLANUEVA E,RODRíGUEZ G,AGUIRRE E,et al.Influence of antioxidants on oxidative stability of the oil chia(Salvia hispanica L.)by rancimat[J].2017,8(1):19-27.DOI:10.17268/sci.agropecu.2017.01.02.
[7]张文涛,徐华,蒋林惠,等.核桃仁氧化酸败及其延缓措施研究进展[J].食品科学,2012,33(3):272-276
[8]CAMPAGNOL P C B,FRIES L L M,TERRA N N,et al.The influence of Achyrocline satureioides(“Marcela”)extract on the lipid oxidation of salami[J].Ciência E Tecnologia De Alimentos,2011,31(1):101-105.DOI:10.1590/S0101-20612011000100013.
[9]杨磊,刘芳,王化,等.鼠尾草酸的抗氧化活性及对鱼油的氧化稳定性[J].中国食品学报,2010,10(3):33-39.DOI:10.16429/j.1009-7848.2010.03.015.
[10]吕军伟,杨贤庆,林婉玲,等.响应面法优化藻油中抗氧化剂的复配组合[J].食品科学,2015,36(6):91-95.DOI:10.7506/spkx1002-6630-201506017.
[11]KIKAWA C R,CHRISTINE K,OMOLO I N,et al.Evaluation of antioxidant properties in essential oil and solvent extracts from Tagetes minuta[J].African Journal of Pure&Applied Chemistry,2015,9(5):98-104.DOI:10.5897/AJPAC2015.0616.
[12]章林,黄明,周光宏.天然抗氧化剂在肉制品中的应用研究进展[J].食品科学,2012,33(7):299-303.
[13]殷燕,张万刚,周光宏,等.迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响[J].食品科学,2015,36(6):236-241.DOI:10.7506/spkx1002-6630-201506045.
[14]ZHANG Y,YANG L,ZU Y G,et al.Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage[J].Food Chemistry,2010,118(3):656-662.DOI:10.1016/j.foodchem.2009.05.0380.
[15]陈文彬,严文静,徐幸莲,等.α-生育酚壳聚糖纳米粒的制备、表征及体外缓释抗氧化性能[J].食品科学,2017,38(22):216-223.DOI:10.7506/spkx1002-6630-201722033.
[16]AK?AKAYA H,TOK S,DAL F,et al.β-carotene treatment alters the cellular death process in oxidative stress-induced K562 cells[J].Cell Biology International,2017,41(3):309-318.DOI:10.1002/cbin.10727.
[17]ZHANG J,YE K P,ZHANG X,et al.Antibacterial activity and mechanism of action of black pepper essential oil on meat-borne Escherichia coli[J].Frontiers in Microbiology,2016,7:1-10.DOI:10.3389/fmicb.2016.02094.
[18]OJEDA-SANA A M,ADRIANA M,MORENO,et al.New insights into antibacterial and antioxidant activities of rosemary;essential oils and their main components[J].Food Control,2013,31(1):189-195.DOI:10.1016/j.foodcont.2012.09.022.
[19]JONGBERG S,T??RNGREN M A,GUNVIG A,et al.Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork[J].Meat Science,2013,93(3):538-46.DOI:10.1016/j.meatsci.2012.11.005.
[20]KAROUI I J,MSAADA K,ABDERRABBA M,et al.Bioactive compounds and antioxidant activities of thyme-enriched refined corn oil[J].Journal of Agricultural Science&Technology,2016,18:79-91.
[21]李露,吕佳倩,江承佳,等.茶多酚对心血管保护作用的研究进展[J].食品科学,2016,37(19):283-288.DOI:10.7506/spkx1002-6630-201619047.
[22]VIEIRAT M,REGITAN O-D’ARCEM A.Ultraviolet spectrophotometric evaluation of corn oil oxidative stability during microwave heating and oven test[J].Journal of Agricultural&Food Chemistry,1999,47(6):2203-2206.DOI:10.1021/jf981033p.
[23]SULTANA B,ANWAR F,MUHAMMAD R A,et al.Antioxidant potential of extracts from different agro wastes:stabilization of corn oil[J].Grasas Y Aceites,2008,59(3):205-217.DOI:10.3989/gya.2008.v59.i3.510.
[24]JUNG M Y,AND D B M.Effects ofα-,γ-,andδ-tocopherols on oxidative stability of soybean oil[J].Journal of Food Science,1990,55:1464-1465.
[25]王军,王栋,罗庆松,等.不同贮藏条件下荷花粉脂质氧化与色泽降解动力学模型[J].农业工程学报,2017,33(S1):367-373.DOI:10.11975/j.issn.1002-6819.2017.z1.055.
[26]唐瑞丽,袁先雯,冯燕玲,等.食用大豆油储藏过程中品质变化的预测[J].食品科学,2016,37(18):256-261.DOI:10.7506/spkx1002-6630-201618041.
[27]张兰月,李文浩,罗勤贵,等.红外烘烤处理对小麦胚贮藏稳定性的影响[J].食品科学,2013,34(16):321-325.DOI:10.7506/spkx1002-6630-201316066.
[28]易醒,焦爽,肖小年,等.泽泻超临界二氧化碳提取物的氧化稳定性[J].食品科学,2010,31(21):152-154.
[29]雷茜,范柳萍.初始水分含量与温度对油炸香蕉片贮藏稳定性的影响[J].食品科学,2015,36(8):250-253.DOI:10.7506/spkx1002-6630-201508047.
[30]ZHANG W,LI N,FENG Y,et al.A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV-Vis spectrometry[J].Food Chemistry,2015,185:326-332.DOI:10.1016/j.foodchem.2015.04.005.
[31]能静,项延楠,孙培龙.拉曼光谱法检测灵芝孢子油氧化酸败[J].食品科学,2015,36(24):200-204.DOI:10.7506/spkx1002-6630-201524037.
[32]任斯忱,李汴生,申晓曦,等.花生仁与核桃仁贮藏货架期预测模型[J].食品科学,2012,33(14):290-295.
[33]YANG L,LIU S,TSOKA S,et al.Mathematical programming for piecewise linear regression analysis[J].Expert Systems with Applications,2016,44(C):156-167.DOI:10.1016/j.eswa.2015.08.034.