抗氧化剂对室温储存亚麻籽油过氧化值变化的影响
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摘要
室温储存的亚麻籽油氧化变质时间为90 d左右,为了提高室温储存亚麻籽油的氧化稳定性,研究了合成抗氧化剂、天然抗氧化剂与复合抗氧化剂对室温储存亚麻籽油过氧化值变化的影响,并运用感官评价探讨复合抗氧化剂对亚麻籽油品质的影响。结果表明:0. 2 g/kg TBHQ和0. 2 g/kg VE复合添加并室温储存的亚麻籽油的氧化变质时间(以过氧化值约为6 mmol/kg为判定依据)由90 d延长到230 d,感官评价结果表明添加此组复合抗氧化剂不影响亚麻籽油的感官评分。
The oxidation deterioration time of flaxseed oil stored at room temperature is about 90 d. In order to improve the oxidation stability of flaxseed oil stored at room temperature,the effects of synthetic antioxidant,natural antioxidant and compound antioxidant on peroxide value of flaxseed oil stored at room temperature were investigated. The effects of the compound antioxidant on the quality of flaxseed oil were evaluated by sensory evaluation. The results showed that the oxidation deterioration time( with peroxide value about 6 mmol/kg as judgment basis) of flaxseed oil added with 0. 2 g/kg TBHQ and 0. 2 g/kg VE increased from 90 d to 230 d,and the sensory evaluation of flaxseed oil added with compound antioxidants unchanged.
The oxidation deterioration time of flaxseed oil stored at room temperature is about 90 d. In order to improve the oxidation stability of flaxseed oil stored at room temperature,the effects of synthetic antioxidant,natural antioxidant and compound antioxidant on peroxide value of flaxseed oil stored at room temperature were investigated. The effects of the compound antioxidant on the quality of flaxseed oil were evaluated by sensory evaluation. The results showed that the oxidation deterioration time( with peroxide value about 6 mmol/kg as judgment basis) of flaxseed oil added with 0. 2 g/kg TBHQ and 0. 2 g/kg VE increased from 90 d to 230 d,and the sensory evaluation of flaxseed oil added with compound antioxidants unchanged.
引文
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[2]范文洵.α-亚麻酸及其代谢产物EPA和DHA[J].生理科学进展,1988,19(2):110-113.
[3]胡晓军.胡麻油的保健功能[J].中国食物与营养,2001(6):49-50.
[4]FRANNEL E N.Chemistry of free radical and singlet oxidation of lipids[J].Lipids,1995,23(4):197-221.
[5]SIKORSKI Z E,KOLAKOWSKA A.Chemical and functional aspects of food lipids[M].Florida:CRC Press,2002:163-184.
[6]曹文明,薛斌,袁超,等.油脂氧化酸败研究进展[J].粮食与油脂,2013,26(3):1-5.
[7]李敏利,熊巍林,包李林,等.食用植物油充氮定量检测技术的研究[J].中国油脂,2017,42(6):152-154.
[8]易志.亚麻籽油贮藏稳定性研究[D].广州:华南农业大学,2016.
[9]金青哲,谢丹,张余权,等.精炼过程中微量成分的消长及其对食用油稳态化的影响[J].中国油脂,2011,36(6):21-24.
[10]周润松,何荣,鞠兴荣,等.脱臭工艺对菜籽油品质及抗氧化性的影响[J].粮食科技与经济,2017,42(6):63-67.
[11]何雅雯,李孟俊,于修烛,等.不同食用油氧化稳定性比较研究[J].中国油脂,2018,43(3):44-49.
[12]李媛媛,潘玲,张燕.天然抗氧化剂的联合增效作用对亚麻籽油氧化稳定性和感官特性的影响[J].中国油脂,2018,43(3):118-123.
[13]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.
[14]陶诚.油脂与油料储藏研究进展[J].中国油脂,2004,29(10):11-15.
[15]LEHOTAY S J.Validation of a fast and easy method for the determination of residues from 229 pesticides in fruits and vegetables using gas and liquid chromatography and mass spectrometric detection[J].J AOAC Int,2005,88(2):595-614.
[16]OZCAN M.Antioxidant activities of rosemary,sage and sumac extracts and their combinations on stability of natural peanut oil[J].J Med Food,2003,6(3):267-270.