| 尹浩
王斯峥
曾裕
苏沛
刘玲玲
张亚男
潘东升.β-胡萝卜素在4种精炼植物油中的抗氧化性能研究[J].中国油脂,2020,45(3):74~79.[ZHANG Yanan
PAN Dongsheng.Antioxidant properties of β-carotene in four refined vegetable oils[J].China Oils and Fats,2020,45(3):74~79.] |
| β-胡萝卜素在4种精炼植物油中的抗氧化性能研究 |
| Antioxidant properties of β-carotene in four refined vegetable oils |
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| DOI：10.12166/j.zgyz.1003-7969/2020.03.016 |
| 中文关键词: 天然抗氧化剂 β-胡萝卜素 植物油 抗氧化性能 过氧化值 |
| 英文关键词:natural antioxidant β-carotene vegetable oil antioxidant property peroxide value |
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| 中文摘要: |
| 采用模拟法、Schaal烘箱加速氧化法和Rancimat法研究了β-胡萝卜素在4种常见精炼植物油（大豆油、玉米油、菜籽油和棕榈油）中的抗氧化性能，并与TBHQ和VE进行对比。结果表明：在模拟常温贮藏过程中，β-胡萝卜素对过氧化值的升高具有良好的抑制效果，在大豆油和玉米油中的抗氧化能力强于TBHQ；Schaal烘箱加速氧化法中，β-胡萝卜素对4种精炼植物油过氧化值的升高均具有一定的抑制效果，在大豆油和玉米油中，其抗氧化效果与TBHQ十分接近，在菜籽油和棕榈油中的抗氧化效果弱于TBHQ，但优于VE；Rancimat法评价抗氧化能力实验中，β-胡萝卜素和VE的抗氧化能力虽然明显弱于TBHQ，但均能延长4种精炼植物油的氧化诱导时间。作为一种天然抗氧化剂，β-胡萝卜素对油脂的氧化具有一定的抑制效果，且优于VE，具有成为油脂抗氧化剂的潜力。 |
| 英文摘要: |
| The antioxidant properties of β-carotene in four common refined vegetable oils (soybean oil, corn oil, rapeseed oil and palm oil) was studied and compared with TBHQ and VE by simulation method，Schaal oven accelerated oxidation method and Rancimat method. The results indicated that β-carotene showed a good inhibitory effect on the increase of peroxide value during normal temperature storage, and the antioxidant capacity was stronger than that of TBHQ in soybean oil and corn oil. In the Schaal oven accelerated oxidation method, β-carotene showed a certain inhibitory effect on the increase of peroxidation value of the four refined regetable oils. The antioxidant effect of β-carotene was very similar to that of TBHQ in soybean oil and corn oil, but was weaker than that of TBHQ and stronger than that of VE in rapeseed oil and palm oil. In the Rancimat method, although the antioxidant capacities of β-carotene and VE were obviously lower than that of TBHQ, both of them could prolong the oxidation induction time of the four refined vegetable oils. As a natural antioxidant, β-carotene showed a better inhibitory effect than VE on the oxidation of oils and fats and had the potential to be an antio xidant of oils and fats. |
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