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| 几种油溶性天然抗氧化剂在核桃油、葡萄籽油中的应用研究 |
| Application of oil soluble natural antioxidants in walnut oil and grape seed oil |
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| DOI： |
| 中文关键词: 天然抗氧化剂 核桃油 葡萄籽油 氧化稳定性 感官评价 |
| 英文关键词:natural antioxidant walnut oil grape seed oil oxidation stability sensory evaluation |
| 基金项目: |
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| 中文摘要: |
| 对茶多酚棕榈酸酯、抗坏血酸棕榈酸酯、迷迭香提取物、维生素E在核桃油和葡萄籽油中的抗氧化能力和4种油溶性天然抗氧化剂相互之间的增效作用进行了研究。采用响应面方法D-最优设计进行试验，测定添加了各种抗氧化剂的核桃油和葡萄籽油的氧化稳定性，并进行感官评价。对试验数据进行方差分析并构建回归模型，将添加了抗氧化剂的核桃油和葡萄籽油的感官评价结果控制在可接受范围内，优化出抗氧化效果最佳的复配配方。该配方在核桃油和葡萄籽油中分别为：茶多酚棕榈酸酯0.40 g/kg，抗坏血酸棕榈酸酯0.02 g/kg，迷迭香提取物0.15 g/kg；茶多酚棕榈酸酯0.39 g/kg，抗坏血酸棕榈酸酯0.04 g/kg，迷迭香提取物0.11 g/kg。 |
| 英文摘要: |
| The antioxidant capacities and synergistic effect of four oil soluble natural antioxidants （tea polyphenol palmitate, ascorbyl palmitate, rosemary extract and vitamin E） on walnut oil and grape seed oil were studied. The oxidation stabilities of walnut oil and grape seed oil added with different antioxidants were determined by D-optimal design of response surface methodology，and the sensory evaluation was conducted. The experimental data were utilized to carry out analysis of variance (ANOVA) and develop a polynomial regression model. The sensory evaluation results of walnut oil and grape seed oil added with antioxidants were kept in an acceptable scope to optimize the compound formula with the best antioxidant effect. The optimal compound formula were obtained as follows：tea polyphenol palmitate 0.40 g/kg, ascorbyl palmitate 0.02 g/kg, rosemary extract 0.15 g/kg in walnut oil and tea polyphenol palmitate 0.39 g/kg, ascorbyl palmitate 0.04 g/kg, rosemary extract 0.11 g/kg in grape seed oil. |
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