| 聂梓洮1，张雪怡2，郭怡雯1，刘睿杰1，常明1.复配天然抗氧化剂提高人造奶油氧化稳定性的研究[J].中国油脂,2025,50(11):.[NIE Zitao1, ZHANG Xueyi2, GUO Yiwen1, LIU Ruijie1, CHANG Ming1.Improvement of oxidative stability of margarine by compound natural antioxidants[J].China Oils and Fats,2025,50(11):.] |
| 复配天然抗氧化剂提高人造奶油氧化稳定性的研究 |
| Improvement of oxidative stability of margarine by compound natural antioxidants |
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出版日期：2025-11-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240518 |
| 中文关键词: 天然抗氧化剂 复配人造奶油 氧化稳定性 烘焙制品 货架期 |
| 英文关键词:natural antioxidants compound margarine oxidative stability baked products shelf life |
| 基金项目:江苏省高等教育教改课题（2023JSJG289）；国家自然科学基金项目（32372333） |
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| Author Name | Affiliation | | NIE Zitao1, ZHANG Xueyi2, GUO Yiwen1, LIU Ruijie1, CHANG Ming1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China；
2.School of Pharmaceuticals and Materials, Huainan United University, Huainan 232038, Anhui, China |
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| 中文摘要: |
| 旨在提高人造奶油的氧化稳定性以及为复配天然抗氧化剂的应用提供理论基础，研究了6种天然抗氧化剂（生育酚、茶多酚、抗坏血酸、迷迭香提取物、竹叶抗氧化物、β-胡萝卜素）单独以及复配添加对人造奶油氧化稳定性的影响，并评价生育酚与其他5种抗氧化剂之间的相互作用，随后，将添加最佳复配抗氧化剂的人造奶油用于曲奇饼干的制作，考察复配天然抗氧化剂对曲奇饼干加速贮藏期间理化指标（酸值、过氧化值、p-茴香胺值、水分含量）和脂肪酸组成的影响，并基于加速贮藏实验建立一级动力学-Arrhenius联合模型预测曲奇饼干的货架期。结果表明:在50~500 mg/kg添加量范围内，6种天然抗氧化剂提高人造奶油氧化稳定性的能力强弱依次为茶多酚、抗坏血酸/生育酚、迷迭香提取物、竹叶抗氧化物、β-胡萝卜素；多数复配抗氧化剂之间表现出拮抗作用，100 mg/kg生育酚与200 mg/kg茶多酚复配对人造奶油氧化稳定性的提高效果最优；添加复配天然抗氧化剂可显著提高曲奇饼干的贮藏稳定性，延缓酸值、过氧化值和p-茴香胺值的上升，降低水分含量，且能有效延缓脂肪酸的氧化进程，保持产品品质稳定；货架期预测模型拟合效果较好，预测值与实际值相对误差均在30%以内。综上，复配天然抗氧化剂可以提高人造奶油的氧化稳定性，保持其烘焙制品的贮藏品质。 |
| 英文摘要: |
| In order to improve the oxidative stability of margarine and provide theoretical basis for the application of compound natural antioxidants, the effects of six natural antioxidants (tocopherol, tea polyphenols, ascorbic acid, rosemary extract, bamboo leaf antioxidant, and β-carotene) individually and in combination adding on the oxidative stability of margarine were investigated, and the interactions between tocopherol and the other five antioxidants were evaluated. Subsequently, margarine with the optimal compound antioxidant was used to produce cookies, and the impact of the compound natural antioxidants on the physicochemical properties (acid value, peroxide value, p-anisidine value, moisture content) and fatty acid composition of the cookies during accelerated storage was examined. A first-order kinetic-Arrhenius combined model was established to predict the shelf life of the cookies based on the accelerated storage experiment. The results indicated that within the dosage range of 50-500 mg/kg, the efficacy of the six natural antioxidants in improving the oxidative stability of margarine followed the order: tea polyphenols > ascorbic acid/tocopherol > rosemary extract > bamboo leaf antioxidant > β-carotene. Most compound antioxidants exhibited antagonistic effects, and the combination of 100 mg/kg tocopherol and 200 mg/kg tea polyphenols provided the most significant enhancement in the oxidative stability of margarine. The addition of compound natural antioxidants significantly improved the storage stability of cookies, delaying the increase in acid value, peroxide value, and p-anisidine value, reducing moisture content, and effectively slowing fatty acid oxidation, thereby maintaining product quality. The shelf life prediction model demonstrated good fitting performance, with relative errors between predicted and actual values all within 30%. In conclusion, compound natural antioxidants can enhance the oxidative stability of margarine and preserve the storage quality of baked products. |
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