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| 不同储存时间和抗氧化剂添加量对鱼油质量影响的研究 |
| Effects of different storage time and dosage of antioxidant on quality of fish oil |
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| DOI： |
| 中文关键词: 鱼油 储存时间 抗氧化剂 氧化酸败 |
| 英文关键词:fish oil storage time antioxidant oxidative rancidity |
| 基金项目: |
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| 中文摘要: |
| 通过设定不同的储存时间和抗氧化剂添加量监测鱼油氧化相关指标的动态变化，评估不同储存时间和抗氧化剂添加量对鱼油质量的影响，同时筛选反映鱼油氧化程度的敏感指标，为建立并完善鱼油质量检测体系提供重要依据。结果表明：不同储存时间和抗氧化剂添加量对鱼油的酸值、过氧化值、茴香胺值、硫代巴比妥酸反应物、碘值、脂肪酸组成均有显著影响（P＜0.05），并且储存时间和抗氧化剂添加量的交互影响显著（P＜0.05）；综合来看，鱼油的储存时间在90 d以内添加30 mg/kg乙氧基喹啉即可；若长期保存（90～135 d），添加300 mg/kg乙氧基喹啉最佳。建议将过氧化值、茴香胺值和碘值作为鱼油品质检测的必需指标。 |
| 英文摘要: |
| The effects of storage time and dosage of ethoxyquin (EQ) on quality of fish oil were evaluated through monitoring the dynamic changes of fish oil oxidation related indexes, and the sensitive indexes of oxidation degree of fish oil were screened in order to provide an important basis for establishing and improving the quality control system of fish oil. The results showed that the acid value, peroxide value, anisidine value, TBARS, iodine value and fatty acid composition of fish oil were significantly affected by different dosages of EQ and storage time (P<0.05), besides the interactive influences of dosage of EQ and storage time were significant (P<0.05). Comprehensively, if the fish oil was stored within 90 d, 30 mg/kg EQ would be appropriate. The dosage of EQ should increase to 300 mg/kg when the fish oil was stored for 90-135 d. Peroxide value, anisidine value and iodine value were recommended as necessary indexes in fish oil quality detection. |
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