| 邓金良，刘玉兰，肖天真，等.不同抗氧化剂对花生油和大豆油氧化稳定性及预测货架期的影响[J].中国油脂,2019,44(8):.[DENG Jinliang, LIU Yulan, Xiao Tianzhen，etc.Effects of different antioxidants on oxidative stability and predicted shelf life of peanut oil and soybean oil[J].China Oils and Fats,2019,44(8):.] |
| 不同抗氧化剂对花生油和大豆油氧化稳定性及预测货架期的影响 |
| Effects of different antioxidants on oxidative stability and predicted shelf life of peanut oil and soybean oil |
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| DOI： |
| 中文关键词: 抗氧化剂 花生油 大豆油 Schaal烘箱法 油脂氧化 预测货架期 |
| 英文关键词:antioxidant peanut oil soybean oil Schaal oven method oil oxidation shelf life prediction |
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| 中文摘要: |
| 在一级压榨浓香花生油和三级大豆油中分别添加油质量0.02%的叔丁基对二苯酚（TBHQ）（纯度≥99.0%）、茶多酚（纯度≥95.0%）、迷迭香提取物（鼠尾草酸含量≥20.0%）、维生素E（纯度≥90.0%）等抗氧化剂，采用Schaal烘箱法加速油脂氧化，以过氧化值、酸价、维生素E和甾醇含量为考察指标，研究不同抗氧化剂对一级压榨浓香花生油和三级大豆油氧化稳定性及预测货架期的影响。结果表明，若以过氧化值达到相应国标限量（一级压榨花生油6.0 mmol/kg、三级大豆油9.85 mmol/kg）作为评价指标，空白花生油及添加TBHQ、茶多酚、迷迭香提取物、维生素E的花生油预测货架期分别为55.7、229.3、161.6、161.0、56.5 d，对应大豆油的预测货架期分别为144、408、112、152、108.8 d；在预测货架期内，5种花生油中甾醇和维生素E的平均损失率分别为不超过3%和12%，5种大豆油中甾醇和维生素E的平均损失率分别为不超过4%和11%。4种抗氧化剂在浓香花生油中的抗氧化效果为TBHQ>茶多酚>迷迭香提取物>维生素E，在大豆油中的抗氧化效果为TBHQ>迷迭香提取物>茶多酚>维生素E。 |
| 英文摘要: |
| Antioxidants such as TBHQ（purity≥99.0%）, tea polyphenols（purity≥95.0%）, rosemary extract (content of carnosic acid≥20.0%)and vitamin E（purity≥90.0%）were added with dosage of 002% to first-grade pressed fragrant peanut oil and three-grade soybean oil. Schaal oven method was used to accelerate the oxidation of these oil samples, and the peroxide value, acid value, vitamin E and sterol contents were investigated to study the effects of different antioxidants on the oxidative stability and predicted shelf life of first-grade pressed fragrant peanut oil and three-grade soybean oil. The results showed that if the peroxide value reached the national standard limit of the corresponding oil grade (6 mmol/kg for first-grade pressed fragrant peanut oil and 9.85 mmol/kg for three-grade soybean oil), the predicted shelf life of peanut oil with TBHQ, tea polyphenol, rosemary extract and vitamin E added with oil weight of 0.02% was 55.7、 229.3、161.6、 161.0、 56.5 d respectively, the predicted shelf life of soybean oil was 144, 408, 112, 152, 108.8 d, and during the predicted shelf life, the average loss rates of sterols and vitamin E in five peanut oils did not exceed 3% and 12% respectively, the average loss rates of sterols and vitamin E in five soybean oils did not exceed 4% and 11% respectively. The antioxidant effect of four antioxidants in peanut oil was TBHQ>tea polyphenols>rosemary extract>vitamin E, the antioxidant effect in soybean oil was TBHQ>rosemary extract>tea polyphenols>vitamin E. |
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