抗氧化剂对杏仁油贮藏稳定性的影响  

Effect of antioxidants on the storage stability of almond oil

作　　者：李素玲[1] 张子德[1] 王强[2] 田金强[2] 赵丛枝[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]中国农业科学院农产品加工研究所,北京100094

出　　处：《中国油脂》2009年第11期59-61,共3页China Oils and Fats

基　　金：杏仁油超临界CO2萃取及功能性油脂制备技术研究与示范(200891105)

摘　　要：采用Schaal烘箱法,以过氧化值(POV)为指标,研究抗氧化剂对杏仁油贮藏稳定性的影响。结果表明,TBHQ和茶多酚是杏仁油有效的抗氧化剂,植酸、柠檬酸对TBHQ和茶多酚延缓杏仁油氧化都有显著的协同增效作用,而VC作用不显著。添加0.02%TBHQ和0.02%柠檬酸的杏仁油稳定性最高,可使杏仁油在25℃下的预贮藏时间从32 d延长至2年以上,其次是添加0.02%茶多酚和0.02%柠檬酸的杏仁油,其25℃下的预贮藏时间为18个月左右。The effects of antioxidants on the storage stability of almond oil were studied by Schaal experiment according to the change of POV of almond oil. The results showed that the TBHQ and tea polyphenols were effective antioxidants. TBHQ or tea polyphenols with phytic acid or citric acid exhibited great antioxidation ability, but the role of Vc was not significant. The almond oil added with 0.02% TBHQ and 0. 02% citric acid exhibited the strongest stability,its shelf life was prolonged from 32 d to more than 2 years at 25 ℃ ;the almond oil added with O. 02% tea polyphenols and 0. 02% citric acid exhibited the stronger stability, and its shelf life was 18 months at 25℃.

关 键 词：杏仁油 抗氧化剂 增效剂 贮藏稳定性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]