| 张远鹏1， 高盼1,2， 王澍3， 殷娇娇1， 钟武1,2， 张燕鹏1.没食子酸丙酯对牛油氧化稳定性及抗氧化能力的影响[J].中国油脂,2025,50(8):.[ZHANG Yuanpeng1, GAO Pan1,2, WANG Shu3, YIN Jiaojiao1,
ZHONG Wu1,2, ZHANG Yanpeng1.Effect of propyl gallate on oxidant stability and antioxidant capacity of tallow[J].China Oils and Fats,2025,50(8):.] |
| 没食子酸丙酯对牛油氧化稳定性及抗氧化能力的影响 |
| Effect of propyl gallate on oxidant stability and antioxidant capacity of tallow |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240309 |
| 中文关键词: 牛油 氧化稳定性 抗氧化能力 没食子酸丙酯 |
| 英文关键词:tallow oxidant stability antioxidant capacity propyl gallate |
| 基金项目: |
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| Author Name | Affiliation | | ZHANG Yuanpeng1, GAO Pan1,2, WANG Shu3, YIN Jiaojiao1,
ZHONG Wu1,2, ZHANG Yanpeng1 | 1.College of Food Science and Engineering, Wuhan Polytechnic University,Wuhan 430023,China
2.National Key Laboratory for Market Regulation (Edible Oil Quality and Safety), Wuhan 430023,
China
3.Wuhan Institute for Food and Cosmetic Control,Wuhan 430012,China |
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| 摘要点击次数: 165 |
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| 中文摘要: |
| 为了探究天然抗氧化剂在动物油脂中的应用，向牛油中添加不同量（0.02~0.10 g/kg）没食子酸丙酯（PG），对其进行Schaal烘箱实验，分别测定加速氧化15 d牛油理化指标、脂肪酸组成及加速氧化过程中DPPH自由基清除能力，考察PG对牛油氧化稳定性和抗氧化能力的影响，并采用主成分分析得到最佳PG添加量。结果表明：加速氧化15 d，PG添加量为0.04 g/kg时牛油的酸值和p-茴香胺值最低，PG添加量为0.10 g/kg时牛油的过氧化值最低；加速氧化初期添加PG牛油的DPPH自由基清除能力较未添加PG牛油的高，但随着加速氧化时间的延长，添加PG牛油的DPPH自由基清除能力呈显著下降的趋势，3 d后与未添加 PG牛油无明显差异；添加PG对牛油脂肪酸组成无显著影响；主成分分析结果表明PG添加量为0.04 g/kg的牛油综合得分最高。综上，PG可提高牛油的短期抗氧化能力，最佳PG添加量为0.04 g/kg。 |
| 英文摘要: |
| To investigate the application of natural antioxidants in animal fats, different dosage (0.02-0.10 g/kg) of propyl gallate (PG) were added to tallow and subjected to accelerated oxidation in a Schaal oven. The physicochemical properties and fatty acid composition of the tallow were determined after 15 d of accelerated oxidation，and the DPPH radical scavenging capacity was evaluated during the accelerated oxidation process to evaluate the effects of PG on the oxidant stability and antioxidant capacity of tallow. Principal component analysis was used to determine the optimal dosage of PG. The results showed that after 15 d of accelerated oxidation, tallow with 0.04 g/kg PG had the lowest acid value and p-anisidine value, while tallow with 0.10 g/kg PG had the lowest peroxide value. The DPPH radical scavenging capacity of tallow adding PG was higher than that of tallow without PG at the beginning of the accelerated oxidation process. However, as the accelerated oxidation time increased, the DPPH radical scavenging ability of tallow adding PG significantly decreased. After 3 d of accelerated oxidation, there was no significant difference between the tallow adding PG and the tallow without PG in terms of DPPH radical scavenging capacity. The fatty acid composition of tallow did not change significantly with the addition of PG. Principal component analysis indicated that tallow with 0.04 g/kg PG had the highest overall score. In conclusion, PG can enhance the short-term antioxidant capacity of tallow, the optimal dosage of PG is 0.04 g/kg. |
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