添加迷迭香提取物对油茶籽油储藏稳定性的影响
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摘要
以添加迷迭香提取物的油茶籽油为研究对象,通过Schaal烘箱法在(62±1)℃条件下,储藏0,6,12,18,24天。通过测定样品的过氧化值、酸价、p-茴香胺值、全过氧化值。比较样品的储藏稳定性。结果表明:随着加热时间的延长,油茶籽油的过氧化值、酸价和全过氧化值呈现增大的趋势,p-茴香胺值快速增加;添加迷迭香提取物的油茶籽油在加热过程中表现出较低的过氧化值、酸价、p-茴香胺值和全过氧化值改变,说明迷迭香提取物具有较高的抗氧化性,在抑制油脂氧化方面有着明显的作用。
In this paper,the oils of Camellia oleifera seeds added with rosemary extract are used as the research object,and they are stored in the Schaal oven at(62±1)℃for 0,6,12,18,24 days.By measuring the peroxide value,acid value,p-anisidine value,total peroxide value,compare the storage stability of samples.Through the determination of peroxide value,acid value,TOTOX,it is found that with the extension of heating time,the peroxide value,acid value and total peroxide value of Camellia oleiferaseed oil increase gradually,p-anisidine value increases rapidly.Camellia oleifera seed oil added with rosemary extract shows lower peroxide value,acid value,p-anisidine value and total peroxide value during heating process.The results show the rosemary extract has a higher antioxidant activity,and a significant effect on inhibiting the oxidation of lipids.
In this paper,the oils of Camellia oleifera seeds added with rosemary extract are used as the research object,and they are stored in the Schaal oven at(62±1)℃for 0,6,12,18,24 days.By measuring the peroxide value,acid value,p-anisidine value,total peroxide value,compare the storage stability of samples.Through the determination of peroxide value,acid value,TOTOX,it is found that with the extension of heating time,the peroxide value,acid value and total peroxide value of Camellia oleiferaseed oil increase gradually,p-anisidine value increases rapidly.Camellia oleifera seed oil added with rosemary extract shows lower peroxide value,acid value,p-anisidine value and total peroxide value during heating process.The results show the rosemary extract has a higher antioxidant activity,and a significant effect on inhibiting the oxidation of lipids.
引文
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[20]李瑞芬,黄丽,夏宁,等.基于DSC法表征山茶油质量的研究[J].食品科技,2015,40(3):278-282.
[2]朱文鑫,相海,刘期成.油茶籽制油及综合利用[J].粮油加工与食品机械,2004(11):42-43.
[3]方晓璞,解克伟,任春明,等.迷迭香天然抗氧化剂的应用研究[J].中国油脂,2014,39(7):27-29.
[4]Frankel E N,Huang S W,Aeschbach R.Antioxidant activity of a rosemary extract and its constituents,carnosic acid,carnosol,and rosmarinic acid,in bulk oil and oil-inwater emulsion[J].Food Chemistry,1996(1):131-135.
[5]Cabiscol E,Tamarit J,Ros J.Oxidative stress in bacteria and protein damage by reactive oxygen species[J].International Microbiology,2010,3(1):3-8.
[6]宋萧萧,李杨,马文君,等.鼠尾草酸对山茶油氧化稳定性的影响研究[J].中国油脂,2016,41(2):39-43.
[7]李丹,李杨,梁婧,等.温度对调和油品质的影响[J].食品工业科技,2015,36(2):90-94.
[8]曹亮,黄莉,李杨,等.橄榄油和油茶籽油油炸薯条后品质特性的对比研究[J].食品工业,2015,36(3):225-229.
[9]李杨,马文君,齐宝坤,等.温度对水酶法大豆油氧化稳定性影响[J].食品工业科技,2015,36(13):90-93,102.
[10]张雅娜,王妍,王欢,等.加热对大豆油品质特性的影响[J].食品工业科技,2013,34(23):77-83.
[11]Rohit U,Hari N M. Multivariate analysis for kinetic modeling of oxidative stability and shelf life estimation of sunflower oil blended with sage(Salvia officinalis)extract under Rancimat conditions[J]. Food and Bioprocess Technology,2015,8(4):801-810.
[12]Hanna C Z,Katarzyna R,Joanna B,et al.Determination of the oxidative stability of hazelnut oils by PDSC and Rancimat methods[J].Journal of Thermal Analysis and Calorimetry,2014,118(2):875-881.
[13]Yong W,Mouming Z,Shuze T,et al.Evaluation of the oxidative stability of diacylglycerol-enriched soybean oil and palm olein under rancimat-accelerated oxidation conditions[J].Journal of the American Oil Chemists Society,2010,87(5):483-491.
[14]Arain S,Sherazi S T H,Bhanger M I,et al.Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods[J].Thermochimica Acta,2009,484(1-2):1-3.
[15]Vanessa R P B,Rui C Z,Carla R B M,et al.γ-Oryzanol and tocopherol contents in residues of rice bran oil refining[J].Food Chemistry,2012,134(3):1479-1483.
[16]Afinisha D L S,Sundaresan A,Arumughan C.Stability of rice bran oil in terms of oryzanol,tocopherols,tocotrienols and sterols[J].Journal of the American Oil Chemists Society,2011,88(7):1001-1009.
[17]Semra T.Effects of some plant extracts on the oxidative stability of canola oil and its purified triacylglycerols[J].Journal of Food Quality,2014,37(4):247-258.
[18]Eman T,Salah A,Mohamed E G,et al.Stabilization of refined rapeseed oil during deep-fat frying by selected herbs[J].European Journal of Lipid Science and Technology,2014,116(6):771-779.
[19]Ji G Y,Ben G L,Gui Z L,et al.Structure-activity relationship of flavonoids active against lard oil oxidation based on quantum chemical analysis[J].Molecules,2009,14(1):46-52.
[20]李瑞芬,黄丽,夏宁,等.基于DSC法表征山茶油质量的研究[J].食品科技,2015,40(3):278-282.