复配天然抗氧化剂对食用油脂抗氧化效果研究  

Study on Antioxidation of Natural Antioxidant Compound on Edible Oil

作　　者：陆洋 杨波涛 陈凤香 

机构地区：[1]上海市粮食科学研究所,上海200136

出　　处：《食品科学》2009年第11期55-57,共3页Food Science

基　　金：上海市科学技术委员会资助项目(上海市科委07-124)

摘　　要：对天然抗氧化剂复配配方对食用油的抗氧化能力进行研究。根据正交试验结果,各种天然抗氧化剂在组分中的主次因素为迷迭香提取物>甘草提取物>茶多酚>VE,优化得出复合天然抗氧化剂的复配组合为迷迭香0.08%、茶多酚0.06%、甘草提取物0.08%、VE0.01%。此优化的配方对食用油的抗氧化能力弱于TBHQ,但强于BHA和BHT。Glycgrrhizauralensisfisch extract, Rosmarinus officinalis extract, tea polyphenol and vitamin E were selected to prepare natural antioxidant compound for edible oil due to their predominant antioxidation contribution to soybean oil. A orthogonal test design was adopted to optimize the formula of the antioxidant compound. According to the range analysis of obtained test results, the contlibutions of 4 natural antioxidants to antoxidafion were ranked in turn as： Rosmarinus officinalis extract 〉 Glycgrrhizauralensisfisch extract 〉 tea polyphenol 〉 vitamin E, and the optimum formula of the natural antioxidant compound was as follows： Rosmarinus officinalis extract 0.08%, tea polyphenol 0.06%, Glycgrrhizauralensisfisch extract 0.08%, and vitamin E 0.01%. The antioxidant capacity of this compound was weaker than that of TBHO but stronger than that of BHA and BHT.

关 键 词：复配天然抗氧化剂 抗氧化性 食用油脂 

分 类 号：TS201.4[轻工技术与工程—食品科学]