| 葛双双，张雯雯，涂行浩.余甘子核仁油的氧化稳定性研究[J].中国油脂,2018,43(2):.[GE Shuangshuang, ZHANG Wenwen, TU Xinghao,etc.Oxidation stability of Phyllanthus emblica L. seed oil[J].China Oils and Fats,2018,43(2):.] |
| 余甘子核仁油的氧化稳定性研究 |
| Oxidation stability of Phyllanthus emblica L. seed oil |
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| DOI： |
| 中文关键词: 余甘子核仁油 氧化稳定性 货架期 |
| 英文关键词:Phyllanthus emblica L. seed oil oxidation stability shelf life |
| 基金项目: |
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| 摘要点击次数: 938 |
| 全文下载次数: 157 |
| 中文摘要: |
| 为得到余甘子核仁油的最优储藏条件，对其氧化稳定性进行研究。通过Rancimat法测定了人工合成抗氧化剂与天然抗氧化剂及增效剂与抗氧化剂的复配对余甘子核仁油氧化诱导时间的影响，考察了金属离子（Fe3+、Fe2+、Zn2+、Cu2+）、紫外光照时间、温度对添加复配抗氧化剂的余甘子核仁油氧化诱导时间的影响。结果表明：柠檬酸分别与抗坏血酸棕榈酸酯（AP）和TBHQ复配组合抗氧化效果最为明显；Fe3+、Fe2+以及Cu2+、紫外光照时间和温度均对余甘子核仁油的氧化诱导时间有显著的影响；在25?℃条件下，柠檬酸与TBHQ复配组合能将余甘子核仁油的货架期由0.35年延长至1.15年，显著提高了余甘子核仁油的储藏性能，为余甘子核仁油的加工利用提供理论依据。 |
| 英文摘要: |
| In order to obtain Phyllanthus emblica L. seed oil optimal storage conditions, the oxidation stability of Phyllanthus emblica L. seed oil was studied. The effects of synthetic antioxidants, natural antioxidants and synergists remixed with antioxidants on oxidation induction time of Phyllanthus emblica L. seed oil were evaluated by Rancimat method. The effects of environmental factors on oxidation induction time of Phyllanthus emblica L. seed oil added with remixed antioxidants were investigated which were Fe3+, Fe2+, Zn2+, Cu2+, ultraviolet light time and temperature. The results indicated that mixture of citric acid with ascorbyl palmitate (AP) and tertiary butylhydroquinone (TBHQ) revealed the most obvious antioxidant effect. The Fe3+, Fe2+, Cu2+, ultraviolet light time and temperature could significantly affect the oxidation induction time of Phyllanthus emblica L. seed oil. Under the condition of 25?℃, citric acid remixed with TBHQ could prolong the shelf life of Phyllanthus emblica L. seed oil from 0.35 years to 1.15 years, which significantly improved the storage ability and provided theoretical basis for industrial application of Phyllanthus emblica L. seed oil. |
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