汉麻籽油自氧化及抗氧化性能的研究  

Autooxidation and antioxidation ability of hemp seed oil

作　　者：张琨[1] 何锦风[2] 蒲彪[1] 毕燕芳[3] 

机构地区：[1]四川农业大学信息与工程技术学院食品科学系,四川雅安625014 [2]总后勤部军需装备研究所军用汉麻材料研究中心,北京100082 [3]天津春发食品配料有限公司,天津300300

出　　处：《中国油脂》2008年第2期22-25,共4页China Oils and Fats

摘　　要：采用Schaal烘箱法，以过氧化值（POV）为指标，研究温度、时间对汉麻籽油自氧化过程的影响及添加抗氧化剂对汉麻籽油抗氧化性能的影响。结果表明，温度、时间对汉麻籽油的自氧化过程有显著影响，且温度的影响更明显；叔丁基对苯二酚（TBHQ）对汉麻籽油具有较好的抗氧化性能，柠檬酸和异VC对TBHQ与丁基羟基茴香醚（BHA）复配的复合抗氧化剂均表现出较强的协同抗氧化性能，且柠檬酸的协同抗氧化性优于异VC；添加0．02％TBHQ＋0．005％BHA＋0．01％柠檬酸或0．02％TBHQ＋0．005％BHA＋0．01％异VC复合抗氧化剂，可使汉麻籽油在20℃下的预贮藏时间从4个月延长至11～13个月。The effects of temperature and time on the autooxidation of hemp seed oil and the effect of antioxidants on antioxidation ability of hemp seed oil were studied by Schaal experiment according to POV of hemp seed oil. The results showed that the POV of hemp seed oil was affected remarkably by temperature and time, and the effect of temperature was greater than that of time. The TBHQ had good antioxidation ability to hemp seed oil. TBHQ or BHA with isoascorbic acid or critic acid exhibited great antioxidation ability, the synergistic effect on the oil of critic acid was better than that of isoascorbic acid. When 0.02% TBHQ with 0. 005% BHA and 0. 01% critic acid or with 0. 005% BHA and 0. 01% isoascorbic acid was used in the oil,the shelf life of the oil could be prolonged from 4 months to 11 -13 months at 20 ℃.

关 键 词：汉麻籽油 自氧化 抗氧化剂 增效剂 抗氧化性能 

分 类 号：R285[医药卫生—中药学]