摘要
油脂是食品中重要的组成成分，富含油脂的食品很容易发生氧化酸败，食用后会导致肿瘤、心血管疾病、加速机体老化等疾病，危害人体健康。除了精加工、密封包装外，使用抗氧化剂可减少或防止食品脂质过氧化。丁基羟基茴香醚（BHA）、丁基羟基甲苯（BHT）、特丁基对苯二酚（TBHQ）等合成抗氧化剂能够有效抑制脂质过氧化，但有些研究显示其安全性可疑，所以开发安全、高效的天然抗氧化剂很有必要。葡萄多酚类物质是葡萄重要的次生代谢产物，主要存在于葡萄籽与葡萄皮中，也存在于枝条、卷须和叶片中。本文对葡萄皮渣提取物进行了基本成分检测和抗氧化活性评价，并且通过对猪油、菜籽油、芝麻油、大豆油、花生油、葵花籽油和胡麻油七种常见膳食油脂的POV值和酸值的测定，反应葡萄皮渣提取物对油脂的抗氧化效果，为开发出实用的天然抗氧化剂提供依据。具体结果如下：
1．试验用葡萄皮渣含有多种酚类物质，并且具有很好的抗氧化活性。
2．将葡萄皮渣提取物按油脂的一定质量分数添加到各膳食油脂中，在71±1℃条件下加速氧化，按一定时间测定其POV值和酸值；同时也测定了不同温度、不同抗氧化剂以及协同作用对各膳食油脂氧化酸败的影响，结果为：
(1)葡萄多酚提取物添加量越大，猪油的POV值变化越缓慢，酸值变化越快；菜籽油、芝麻油、大豆油最佳添加量为0.02%，花生油、葵花籽油以及胡麻油最佳添加量为0.10%。
(2)猪油、菜籽油、芝麻油、大豆油、花生油和葵花籽油在高温下POV值和酸值都变化很快，15±1℃和5±1℃低温条件下POV值和酸值的变化都很缓慢，有利于它们的保存；但胡麻油，在高温状态下比低温状态下更有利于控制POV值的增长。
(3)葡萄多酚物质对猪油和胡麻油的抗氧化作用均不理想；对菜籽油、大豆油POV值的控制与BHT、TBHQ基本相当；对葵花籽油的POV值控制强于BHT；对芝麻油的POV值控制最优，强于BHT和TBHQ。三种抗氧化剂对花生油的作用都不明显，POV值不易控制。另外，添加葡萄多酚物质的食用油脂的酸值都较BHT和TBHQ高，BHT对花生油、菜籽油的酸值抑制作用较好，TBHQ对其他的食用油脂酸值控制较好。
(4)葡萄多酚物质与Vc的配比为1:4时，菜籽油和大豆的抗氧化效果最佳；所有配比处理的猪油、芝麻油的酸值不宜控制，综合POV值考虑最佳配比分别为1:4和2:3；所有处理花生油的酸值都没有超过临界值，但POV值却变化很大；协同作用对葵花籽油的抗氧化增强作用明显，整体考虑最佳配比为2:3。胡麻油的酸值都较小，30天时没有超过临界值，POV值控制最佳的处理比例为3:7。
3．根据Arrhenius方程及其对货架寿命的推算原理，对试验中各处理的膳食油脂进行了货架寿命预测，为以后的实际应用提供理论参考依据。
As an important components of food, edible oils was easy oxygenated and eating themcan lead to cancer, Cardiovascular disease, quicken airframe ageing and other diseases.Besides fine processing, sealing packing, lipid peroxidation can be reduced or controlled byantioxidant. Synthetic antioxidants, such as BHA, BHT, TBHQ, can effectively restrain thelipid peroxidation, but research shows that safety of them should be doubted, so it isnecessary to develop safe, efficient and natural antioxidant. Grape polyphenols, as animportant secondary metabolites of grape, mainly exists in grape seed and skins, also presentin the branches, tendrils and leaf. In this paper, the basic elements and antioxidant activity ofgrape skins extracts were detected, and antioxidative effect of grape skins extracts to lard,rapeseed oil, sesame oil, soybean oil, peanut oil, sunflower seed oil and til oil, seven kinds ofcommon oil of dietary was reflected through the determination to POV and acid value. Thiswork can provide the theory basis to develop a practical natural antioxidant. The results wereas follows:
1. Grape skins contained a number of phenolics, and confirmed that it have goodantioxidant activity.
2. Grape skins extracts was added to edible oils according to certain mass fraction of oils,at the condition of71±1℃, POV and acid value were determined in a certain time. Meanwhileother conditions such as different temperature, different antioxidant and synergy weredetermined to reflect the influence to lipid peroxidation of edible oils. The results were asfollows:
(1) For lard, the more grape polyphenols extracts added, the slower POV changed andthe quicker acid value changed. The best adding amount of rapeseed oil, sesame oil, soybeanoil is0.02%, and peanut oil, sunflower seed oil and til oil is0.10%.
(2) Acid value and POV of lard, rapeseed oil, sesame, soybean oil, peanut oil andsunflower seed oil changed quickly under the condition of high temperature. On the contrary,the changes were slowly at15±1℃and5±1℃. The low temperature conditions is helpful fortheir preservation. But for til oil, its POV was better controlled under high temperaturecondition than low temperature.
(3) The antioxidant activity of grape polyphenols to lard and til oil was not ideal; torapeseed oil, soybean oil, the controlling to POV was basic equal to BHT and TBHQ and forsunflower seed oil and sesame oil, the controlling was better than BHT, and also better thenTBHQ to sesame oil. But the effect of the three antioxidants on peanut oil was not verysignificant, POV was not easy to control. In addition, the acid values of edible oils, addedgrape polyphenols, were higher than BHT and TBHQ. The controlling to acid value of BHTto peanut oil and rapeseed oil and TBHQ to other edible oils was better.
(4) When the ratio of grape polyphenols: Vc was1:4, the antioxidant effect on rapeseedoil and soybean oil was the best; All of the synergy were not ideal to acid value of lard,sesame oil and consideration of POV, the suitable ratio was1:4and2:3respectively. Theacid values of peanut oil treated with different ratio were not exceeding critical value, butPOV changed a lot. To sunflower seed oil, the synergy effect was significant and the best ratiowas2:3. Acid values of til oil were not exceeding critical value in30days and performedsmall values, and its best ratio was3:7.
3. According to Arrhenius equation and the calculation principle of shelf life, shelf life ofedible oils in this test were predicted, inorder to provide the theory reference for the followingapplication.
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