冷榨文冠果籽油的氧化稳定性研究  

Oxidative stability of cold pressed oil of Xanthoceras sorbifolia Bunge seed

作　　者：李招娣[1] 邓红[1] 范雪层[1] 王亚辉[1] 

机构地区：[1]陕西师范大学食品工程系,西安710062

出　　处：《中国油脂》2008年第9期33-35,共3页China Oils and Fats

基　　金：陕西师范大学开放实验室项目资助

摘　　要：文冠果是中国特有的油料、能源植物,文冠果籽油富含不饱和脂肪酸,营养价值极高。采用Schaal烘箱加速法,以叔丁基对苯二酚(TBHQ)、没食子酸丙酯(PG)、生育酚(VE)为抗氧化剂,抗坏血酸(VC)和柠檬酸(CA)为增效剂,过氧化值(POV)为试验指标,研究了光线、温度等对冷榨文冠果籽油抗氧化性能的影响。结果表明,光线、温度对文冠果籽油的氧化过程均有影响,且温度影响显著;TBHQ对文冠果籽油具有良好的抗氧化效果,VC和CA具有协同增效作用,PG、VE无显著作用。Xanthoceras sorbifolia Bunge is the unique oil and energy plant in China. Xanthoceras sorbifolia Bunge seed oil contains abundant unsaturated fatty acids and has high nutritional value. With peroxide value （POV） as experimental index, the oxidative stability of cold pressed oil of Xanthoceras sorbifolia Bunge seed was studied by Schaal experiment using TBHQ, PG and VE as antioxidants, VC and critic acid （CA） as synergists. The effects of temperature, ray, antioxidants and synergists on the oxidation of Xanthoceras sorbifolia Bunge seed oil were discussed. The results showed that POV of the oil was greatly affected by temperature and ray, and the effect of temperature was greater than that of ray; TBHQ was more effective than any others, VE and CA had synergy effect, VE or PG had no significant antioxidation effect.

关 键 词：文冠果籽 冷榨油 抗氧化 过氧化值 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]