| 张照博1,2， 梁琪1,2， 安长红1,2， 赵保堂1,2， 毛雪琴3.外源抗氧化剂对牦牛酥油贮藏期氧化酸败
抑制作用的研究[J].中国油脂,2026,51(5):.[ZHANG Zhaobo1,2, LIANG Qi1,2, AN Changhong1,2, ZHAO Baotang1,2, MAO Xueqin3.Inhibitory effect of exogenous antioxidants on oxidative rancidity of yak butter during storage[J].China Oils and Fats,2026,51(5):.] |
| 外源抗氧化剂对牦牛酥油贮藏期氧化酸败
抑制作用的研究 |
| Inhibitory effect of exogenous antioxidants on oxidative rancidity of yak butter during storage |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250104 |
| 中文关键词: 牦牛酥油 贮藏 抗氧化剂 维生素E 茶多酚 葡萄籽提取物 氧化酸败 |
| 英文关键词:yak butter storage antioxidant vitamin E tea polyphenols grape seed extract oxidative rancidity |
| 基金项目:国家自然科学基金项目(31660468) |
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| Author Name | Affiliation | | ZHANG Zhaobo1,2, LIANG Qi1,2, AN Changhong1,2, ZHAO Baotang1,2, MAO Xueqin3 | 1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China；
2.Functional Dairy Product Engineering Laboratory of Gansu, Lanzhou 730070, China；
3.Qinghai Jin Qilian Dairy Co. , Ltd. , Qilian 810499, Qinghai, China |
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| 中文摘要: |
| 为延长牦牛酥油贮藏期以及寻找合成抗氧化剂的替代品，通过加速氧化贮藏实验探究了外源抗氧化剂2,6-二叔丁基对甲酚（BHT）、维生素E(VE)、茶多酚（TP）和葡萄籽提取物（GSE）对牦牛酥油贮藏期间氧化指标和抗氧化指标的影响。结果表明：4种抗氧化剂均能显著抑制牦牛酥油的氧化酸败并提升其综合抗氧化能力；BHT的氧化酸败抑制作用最为显著，能有效延缓酸值、过氧化值、羰基值和丙二醛含量的上升及抑制DPPH、ABTS+自由基清除率和内源抗氧化酶〔超氧化物歧化酶（SOD）、过氧化氢酶（CAT）〕活力的下降；加速氧化贮藏30 d时，VE组牦牛酥油的过氧化值与对照组相比降低15.35%，仅次于BHT组；除BHT组外，TP组牦牛酥油的丙二醛含量最低，且有最强的ABTS+自由基清除能力、还原力以及SOD和CAT活力；GSE组牦牛酥油的酸值仅次于BHT组，且GSE组表现出与BHT组最接近的DPPH自由基清除能力。综上，天然抗氧化剂在牦牛酥油中展现出良好的应用潜力，可作为BHT的有效替代或补充。 |
| 英文摘要: |
| To extend the storage life of yak butter and identify alternatives to synthetic antioxidants, accelerated oxidative storage experiments were conducted to investigate the effects of exogenous antioxidants 2,6-di-tert-butyl-4-methylphenol (BHT), vitamin E （VE）, tea polyphenols (TP), and grape seed extract (GSE) on oxidative and antioxidant indicators during yak butter storage. The results indicated that all four antioxidants significantly inhibited the oxidative rancidity of yak butter while enhancing its overall antioxidant capacity. BHT exhibited the most pronounced inhibitory effect on oxidative rancidity, effectively delaying increases in acid value, peroxide value, carbonyl value, and malondialdehyde content. It also suppressed declines in DPPH and ABTS+ free radical scavenging rates and the activities of endogenous antioxidant enzymes (superoxide dismutase (SOD) and catalase (CAT)). After accelerated oxidative storage for 30 d, the peroxide value of yak butter in the VE group decreased by 15.35% compared to the control group, second only to the BHT group. Except for the BHT group, the yak butter in the TP group exhibited the lowest malondialdehyde content and demonstrated the strongest ABTS+ free radical scavenging capacity, reducing power, as well as SOD and CAT activities. The acid value of yak butter in the GSE group was second only to that of the BHT group, and GSE exhibited DPPH free radical scavenging capacity most similar to that of BHT. In summary, natural antioxidants demonstrate promising application potential in yak butter, serving as effective alternatives or supplements to BHT. |
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