光皮树油氧化稳定性的研究  

Oxidation Stability of Oil from Swida wilsoniana

作　　者：李瑞贞[1,2,3] 刘玉环[1,2,3] 周厚德[1,2,3] 曾稳稳[1,2,3] 韩东平[1,2,3] 彭红[1,2,3] 阮榕生[1,2,3] 

机构地区：[1]生物质转化教育部工程研究中心,江西南昌330047 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [3]江西省生物质转化工程技术研究中心,江西南昌330047

出　　处：《食品科学》2009年第21期87-89,共3页Food Science

基　　金：江西省教育厅科研计划项目(S00478);江西省自然科学基金项目(2008GZH0047);江西省产业化关键技术攻关项目(2007BN12100);教育部"长江学者和创新团队发展计划"项目(IRT0540)

摘　　要：光皮树油富含不饱和脂肪酸,营养价值高,但氧化稳定性差,难以保藏。本实验研究温度和抗氧化剂对光皮树油氧化稳定性的影响。结果表明:温度对光皮树油的氧化过程有明显影响,会加速油品变质;不同抗氧化剂的抗氧化效果不同,特丁基对苯二酚(TBHQ)对光皮树油具有较好的抗氧化性能;柠檬酸和抗坏血酸(VC)对TBHQ均表现出明显的协同抗氧化性能,且柠檬酸的协同抗氧化性优于VC;添加0.02%TBHQ+0.005%柠檬酸能有效抑制光皮树油在保存和销售过程中因氧化而产生的酸败,并可使光皮树油在20℃下的贮藏时间从4个月延长到9个月。The oxidation stability ofSwida wilsoniana oil stored under different conditions such as temperature and antioxidants was evaluated. Results showed that temperature could remarkably accelerate the oxidation deterioration of Swida wilsoniana oil. The protective effects of different antioxidants on Swida wilsoniana oil were different and TBHQ provided excellent protection against oxidation. Both citric acid and VC could synergize with TBHQ to protect against the oxidation ofSwida wilsoniana oil and a stronger synergistic effect of citric acid and TBHQ was observed compared with VC and TBHQ. Additionally, the combined use of 0.02% TBHQ and 0.005% citric acid revealed a high effectiveness in inhibiting the rancidification of Swida wilsoniana oil occurring during its storage and sale so that its shelf life could be extended from 4 to 9 months at 20℃.

关 键 词：光皮树油 抗氧化剂 氧化稳定性 

分 类 号：O547[理学—物理]