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| 野生香薷籽油脂肪酸组成及氧化稳定性研究 |
| Fatty acid composition and oxidation stability of wild Elsholtzia oil |
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| DOI： |
| 中文关键词: 香薷籽油 脂肪酸 氧化稳定性 抗氧化剂 |
| 英文关键词:Elsholtzia oil fatty acid oxidation stability antioxidant |
| 基金项目: |
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| 中文摘要: |
| 采用气相色谱对野生香薷籽油的脂肪酸组成进行分析测定，通过Rancimat氧化稳定性测定仪测定香薷籽油氧化稳定性，并分析比较不同抗氧化剂对香薷籽油的抗氧化效果。结果表明：香薷籽油中不饱和脂肪酸含量超过90%，其中亚麻酸含量达到58.65%；诱导期的对数与温度之间呈线性相关，香薷籽油在20?℃时货架期为52.8 d，在抗氧化剂添加量相同的情况下，TBHQ的抗氧化效果最好；柠檬酸具有很好的增效作用，添加0.02%TBHQ+0.01%柠檬酸作为香薷籽油的抗氧化剂，在20?℃时货架期为334.9 d，货架期延长282.1 d，抗氧化效果显著。 |
| 英文摘要: |
| The fatty acid composition of wild Elsholtzia oil was determined by GC,the oxidation stability of Elsholtzia oil was determined by Rancimat method and the antioxidant effects of different antioxidants on Elsholtzia oil were analyzed and compared. The results showed that the content of unsaturated fatty acids in Elsholtzia oil was above 90%, and the content of linolenic acid was 58.65%. There was a linear relationship between natural logarithm of induction period and temperature, and the shelf life at 20?℃ of Elsholtzia oil was 52.8 d. When the dosages of antioxidants were the same, the antioxidant effect of TBHQ was the best. Citric acid had a good synergistic effect. When 0.02% TBHQ and 0.01% citric acid were added, Elsholtzia oil displayed a prominent antioxidant effect with the shelf life at 20?℃ 334.9 d, extending 282.1 d compared with the oil without antioxidant. |
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