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| Effect of complex natural antioxidants and new packaging on oxidative stability of linseed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.017 |
| KeyWord:linseed oil natural antioxidant new packaging oxidative stability |
| FundProject:西北农林科技大学大学生创新创业训练项目（201810712078） |
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| Abstract: |
| To reduce the oxidative rancidity of linseed oil during storage and consumption, the effects of natural antioxidants compound of vitamin E(VE) and rosemary extract(ROS), and new packaging on the stability of linseed oil during storage and consumption were studied. Schaal oven method, simulation method and new packaging were used to evaluate the oxidative stability of linseed oil by using peroxide and acid values as indexes. The results showed that the complex antioxidants could improve the oxidative stability of linseed oil observably while the compound effect of 0.06% ROS and 0.03%VE was the best. The linseed oil in the new packaging was more stable than that in ordinary packaging.Therefore, the complex antioxidant of VE and ROS, and the new packaging could effectively postpone the oxidative rancidity of linseed oil. |
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