茶油的氧化稳定性研究  

Study on Oxidation Stability of Camellia oil

作　　者：吴雪辉[1] 周薇[1] 李昌宝[1] 寇巧花[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《中国粮油学报》2008年第3期96-99,共4页Journal of the Chinese Cereals and Oils Association

基　　金：广东省科技计划项目(2006B20201023);广东省教育厅高校科技成果转化项目(cgzhzd0503)

摘　　要：茶油营养丰富,脂肪酸组成合理,含有多种功能性成分,保健功能明显,但由于不饱和脂肪酸含量高,很容易被氧化,失去其原有的风味、口感及生理功能,甚至产生一些对人体健康有害的物质,因此,茶油的贮藏稳定性研究非常重要。以过氧化值(POV)为油脂稳定性评价指标,探讨了温度、光照条件、抗氧化剂等因素对茶油氧化稳定性的影响。结果表明,茶油的氧化稳定性随贮藏温度的升高明显降低;光照条件对茶油稳定性有很大的影响,自然光和日光灯照射对茶油的氧化有明显的促进作用,紫外光照射对茶油的稳定性影响较小;常用的抗氧化剂对茶油的氧化都有一定的延缓作用,其中以PG和TBHQ的效果较好,VC、柠檬酸对PG和TBHQ都有协同增效作用,VC对PG的抗氧化增效作用比柠檬酸好,对TBHQ而言,柠檬酸的协同作用比VC更明显,0.02%TBHQ和0.02%柠檬酸对茶油的抗氧化效果最好,使茶油在20℃下的货架期由66 d延长达2年以上。Camellia oil contains many functional components and possesses a befitting fatty acid composing; it is considered to be of high health care value. But it has a high content of unsaturated fatty acids, which is easy to be oxidized, causes loss of aroma, flavor and function, sometimes even produces deleterious substance. So the storage stability of camellia oil is an important subject. The main factors affecting the oxidation stability of camellia oil were studied using peroxide value （POV） as evaluating index. Results： The stability of camellia oil significantly decreases with increasing storage temperature. Light condition significantly affects the storage stability of camellia oil; daylight and fluorescent light significantly accelerate the oxidation of camellia oil, while ultraviolet radiation affects less. Common antioxidants stay the oxidation of camellia oil, especially PG and TBHQ. Vitamin C and citric acid exhibit a cooperative synergistic effect for PG and TBHQ, Vitamin C is better than citric acid for PG, and citric acid is more effective than vitamin C for TBHQ. 0.02% TBHQ and 0.02 % citric acid exhibits the greatest antioxidation effect for camellia oil, prolonging the shelf life of camellia oil from 66 days to 2 years.

关 键 词：茶油 氧化 稳定性 货架期 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.16[轻工技术与工程—食品科学与工程]