| 邢海亮
余旭亚
耿树香
宁德鲁
马婷
韩本勇.虾青素油对核桃油抗氧化性及货架期的影响[J].中国油脂,2020,45(5):105~109.[XING Hailiang
YU Xuya
GENG Shuxiang
NING Delu
MA Ting
HAN Benyong.Effect of astaxanthin oil on oxidative stability and shelf life of walnut oil[J].China Oils and Fats,2020,45(5):105~109.] |
| 虾青素油对核桃油抗氧化性及货架期的影响 |
| Effect of astaxanthin oil on oxidative stability and shelf life of walnut oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.021 |
| 中文关键词: 核桃油 虾青素油 抗氧化 过氧化值 货架期 |
| 英文关键词:walnut oil astaxanthin oil antioxidation peroxide value shelf life |
| 基金项目:云南省重大科技专项计划(2018ZG003-2) |
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| 中文摘要: |
| 向核桃油中添加虾青素油，采用Schaal烘箱法，以过氧化值和酸价为指标，优化了虾青素油添加量，同时考察了适量虾青素油对核桃油皂化值、碘值等理化指标和维生素E、多酚含量以及脂肪酸组成的影响，并根据Arrhenius经验公式对核桃油的货架期进行预测。结果表明：虾青素油添加量为2%时，核桃油多酚、维生素E含量分别为未添加的1.5、3.17倍，能显著增强核桃油的抗氧化能力，对抑制酸败也有一定效果。在虾青素油添加量为2%时，核桃油在20 ℃的货架期与对照相比延长了16 d以上；当核桃油中添加0.02%TBHQ和2%虾青素油时，其20 ℃的货架期为480 d，与单独添加0.02%TBHQ的核桃油相比延长了48 d。因此，通过添加适量的虾青素油，可有效增强核桃油的抗氧化性，延长核桃油的货架期。 |
| 英文摘要: |
| With the peroxide value and acid value as indexes, the dosage of astaxanthin oil added to walnut oil was optimized by the method of Schaal oven experiment. Meanwhile, the effect of astaxanthin oil on saponification value, iodine value, contents of vitamin E and polyphenols, and fatty acid compositon of walnut oil were investigated, and the shelf life of walnut oil was predicted according to Arrhenius empirical formula. The results showed that when 2% astaxanthin oil was added to walnut oil, the contents of polyphenols and vitamin E was 1.5 and 3.17 times as high as the control, respectively, which could significantly enhance the antioxidant effect of walnut oil and inhibit rancidity. When 2% astaxanthin oil was added to walnut oil, the shelf life of walnut oil at 20 ℃ increased by more than 16 d compared with the control. When 0.02% TBHQ and 2% astaxanthin oil were added to walnut oil, the shelf life at 20 ℃ was 480 d, which was 48 d longer than that of the walnut oil added with 0.02% TBHQ alone. The antioxidant activity of walnut oil was effectively increased and the shelf life of walnut oil was prolonged by adding appropriate proportion of astaxanthin oil. |
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