| 刘玉兰1，麻梦含1，徐彦辉2，刘燕2,刘华敏1.天然抗氧化剂对芝麻酱储存稳定性的影响[J].中国油脂,2019,44(12):139~142.[LIU Yulan1, MA Menghan1, XU Yanhui2, LIU Yan2, LIU Huamin1.Effect of natural antioxidants on storage stability of sesame paste[J].China Oils and Fats,2019,44(12):139~142.] |
| 天然抗氧化剂对芝麻酱储存稳定性的影响 |
| Effect of natural antioxidants on storage stability of sesame paste |
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| DOI： |
| 中文关键词: 芝麻酱 天然抗氧化剂 茶多酚 迷迭香提取物 过氧化值 氧化诱导时间 |
| 英文关键词:sesame paste natural antioxidant tea polyphenols rosemary extract peroxide value oxidation induction time |
| 基金项目:“十三五”国家重点研发计划重点项目子课题（2016YFD0401405） |
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| 中文摘要: |
| 在芝麻酱中分别添加茶多酚和迷迭香提取物，置于（50±1）℃恒温烘箱内储存至60 d，期间取样萃取其中的油脂并测定其过氧化值和氧化诱导时间，研究天然抗氧化剂对芝麻酱储存稳定性的影响。结果表明：添加茶多酚和迷迭香提取物对提升芝麻酱的储存稳定性是有效的；在延长芝麻酱中油脂的氧化诱导时间方面，添加迷迭香提取物比茶多酚效果好，且随着迷迭香提取物添加量的增加，氧化诱导时间延长；在过氧化值升高及芝麻酱综合感官品质方面，添加茶多酚比迷迭香提取物效果好。茶多酚在添加量达到0.4 g/kg时可将芝麻酱的氧化诱导时间从12.9 h提高至16.8 h，提高了3.9 h，迷迭香提取物添加量达到0.70 g/kg时，可将芝麻酱的氧化诱导时间从12.9 h提高至31.6 h，提高了18.7 h。综合芝麻酱过氧化值、氧化诱导时间及综合感官品质的结果，本着在达到预期效果的前提下尽可能降低抗氧化剂使用量的原则，茶多酚的最适添加量为026 g/kg，迷迭香提取物的最适添加量为0.40 g/kg。 |
| 英文摘要: |
| Sesame paste samples added with different amounts of tea polyphenolds and rosemary extract were placed in a constant temperature oven at (50±1) ℃ for 60 d. During storage period, sesame paste samples were taken, and the oil in sesame paste was extracted to determine the peroxide value and oxidation induction time. The effects of natural antioxidants on the storage stability of sesame paste were analyzed. The results showed that the addition of natural antioxidant tea polyphenols and rosemary extract were effective in improving the storage stability of sesame paste. Rosemary extract had a better effect than tea polyphenols in prolonging the oxidation induction time of oils in sesame paste. And as the addition amount of rosemary extract increased, the oxidation induction time was longer. Tea polyphenols had a better effect than rosemary extract in terms of elevating peroxide value and comprehensive sensory evaluation of sesame paste. When the addition amount of tea polyphenols reached 0.4 g/kg, the oxidation induction time of the sesame paste increased from 12.9 h to 16.8 h, increasing by 3.9 h. When the addition amount of rosemary extract reached 0.70 g/kg, the oxidation induction time increased from 129 h to 31.6 h, increasing by 18.7 h. Considering the results of the peroxide value, oxidation induction time and comprehensive sensory evaluation of sesame paste, the optimal dosage of tea polyphenols was 026 g/kg, and the optimal addition amount of rosemary extract was 0.40 g/kg. |
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