| 张良晨,王 波,石太渊，等.响应面法优化膨化花生粉抗氧化性的研究[J].中国油脂,2015,40(5):.[ZHANG Liangchen,WANG Bo,SHI Taiyuan，etc.Optimization of antioxidant activity of extruded peanut powder by response surface methodology[J].China Oils and Fats,2015,40(5):.] |
| 响应面法优化膨化花生粉抗氧化性的研究 |
| Optimization of antioxidant activity of extruded peanut powder by response surface methodology |
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| DOI： |
| 中文关键词: 膨化花生粉 抗氧化性 响应面法 |
| 英文关键词:extruded peanut powder antioxidant activity response surface methodology |
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| 中文摘要: |
| 为了提高膨化花生粉的抗氧化性，通过单因素试验，确定了提高膨化花生粉抗氧化性最为有效的抗氧化剂种类，利用OXITEST油脂氧化仪以抗氧化时间为响应值，采用响应面分析法优化抗氧化剂的配比。结果表明：TBHQ与PG的组合可显著增强膨化花生粉的抗氧化性，加入增效剂柠檬酸后，其效果更为明显；当TBHQ添加量为0.013％（以样品所含油脂计，下同），PG添加量为0.001％，柠檬酸添加量为0.007％时，膨化花生粉抗氧化性最好，抗氧化时间为44.79 h。 |
| 英文摘要: |
| In order to improve the antioxidant activity of extruded peanut powder, the species of most effective antioxidant for improving the antioxidant activity of extruded peanut powder were determined through single factor experiment, then using OXITEST oil oxidation reactor, the ratio of antioxidants was optimized by response surface methodology with antioxidation time as response value. The results showed that the combination of TBHQ and PG could enhance the antioxidant activity of extruded peanut powder significantly, and the antioxidation effect was stronger when citric acid was added; when the dosages of TBHQ, PG and citric acid were 0.013% (based on the oil content of the sample, the same below), 0.001% and 0.007% respectively, the antioxidant activity of extruded peanut powder was the best, and the antioxidation time reached 44.79 h. |
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