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| 3种天然抗氧化剂对栀子果油氧化稳定性的影响 |
| Effects of three natural antioxidants on oxidative stability of Gardenia fruit oil |
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| DOI： |
| 中文关键词: 栀子果油 氧化稳定性 天然抗氧化剂 增效剂 |
| 英文关键词:Gardenia fruit oil oxidative stability natural antioxidant synergist |
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| 中文摘要: |
| 采用Schaal烘箱法，以过氧化值为指标，研究了3种天然抗氧化剂（维生素E、茶多酚、迷迭香提取物）以及2种增效剂（VC和柠檬酸）对栀子果油氧化稳定性的影响。结果表明： 3种天然抗氧化剂均能不同程度提高栀子果油的氧化稳定性，其中迷迭香提取物的效果最佳；柠檬酸和VC对迷迭香提取物均表现出良好的抗氧化协同作用，且VC对迷迭香提取物的协同作用明显优于柠檬酸；添加0.06%迷迭香提取物+0.02%VC复合抗氧化剂的栀子果油的氧化稳定性明显优于添加0005%TBHQ的栀子果油。 |
| 英文摘要: |
| Using peroxide value as evaluation index, the effects of three natural antioxidants (vitamin E, tea polyphenols and rosemary extract) and two synergists (vitamin C and critic acid) on the oxidative stability of Gardenia fruit oil were investigated by Schaal oven experiment. The results showed that the three antioxidants could improve the oxidative stability of Gardenia fruit oil in different degree, among which rosemary extract had the best antioxidative effect. Rosemary extract with vitamin C or critic acid showed great synergistic antioxidative effect and the synergistic effect of vitamin C was better than that of critic acid. The oxidative stability of Gardenia fruit oil added with 0.06% rosemary extract and 0.02% vitamin C was better than that of Gardenia fruit oil added with 0.005% TBHQ. |
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