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| 天然抗氧化剂对鳡鱼内脏油的抗氧化研究 |
| Antioxidative effect of natural antioxidants on yellow cheek carp viscera oil |
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| DOI： |
| 中文关键词: 天然抗氧化剂 鱼油 复配 鳡鱼 |
| 英文关键词:natural antioxidant fish oil compound yellow cheek carp |
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| 中文摘要: |
| 以过氧化值为指标，以空白样和添加TBHQ样为对照，采用Schaal烘箱法研究了茶多酚、迷迭香酸、二氢杨梅素与VE4种天然抗氧化剂对鳡鱼内脏油的抗氧化效果。结果表明，当添加量均为0.02%时，其对鳡鱼内脏油抗氧化效果强弱为：TBHQ＞二氢杨梅素＞茶多酚＞迷迭香酸＞VE；茶多酚、迷迭香酸和二氢杨梅素最适添加量分别为0.04%、0.06%和0.04%；VC对茶多酚和二氢杨梅素均具有一定的增效作用；复配天然抗氧化剂的最佳组合为0.02%二氢杨梅素+0.02%茶多酚，并以0.02%的VC为增效剂；复配天然抗氧化剂对鳡鱼内脏油的抗氧化效果明显好于单一天然抗氧化剂的，且接近于TBHQ的。 |
| 英文摘要: |
| With peroxide value as index，and blank sample and sample added with TBHQ as comparisons，the antioxidative effects of tea polyphenols，rosmarinic acid，dihydromyricetin and vitamin E on yellow cheek carp viscera oil were studied by Schaal oven-storage method. The results showed that the antioxidative effect of TBHQ was the strongest，followed by dihydromyricetin，tea polyphenols，rosmarinic acid and vitamin E when the dosages of antioxidants were all 0.02%；the optimal dosages of tea polyphenols，rosmarinic acid and dihydromyricetin were 0.04%，0.06% and 0.04%，respectively；vitamin C had a synergistic effect on tea polyphenols and dihydromyricetin；the optimal combination of natural antioxidants was 0.02% dihydromyricetin+0.02% tea polyphenols with 0.02% VC as synergist，and the antioxidative effect of the natural compound antioxidants on yellow cheek carp viscera oil was stronger than that of single natural antioxidant，closed to that of TBHQ. |
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