单宁酸对猕猴桃果仁油过氧化值的抑制作用  

Inhibition Action of the Tannin Acid on Peroxide Value of the Kiwifruit Seed Oil

作　　者：欧阳玉祝[1] 陈小东[1,2] 杨朝霞[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]吉首大学图书馆,湖南吉首416000

出　　处：《食品研究与开发》2010年第2期24-27,共4页Food Research and Development

基　　金：湖南省科技厅资助课题(2008FJ3077);湖南省大学生创新性实验设计项目([2008]269号)

摘　　要：在猕猴桃果仁油中添加单宁酸,考察空气、KClO3和双氧水作用下,添加单宁酸对猕猴桃果仁油过氧化值的影响。结果表明:40℃温度下加热5h,不加单宁酸时猕猴桃果仁油的△POV(/POV)0比添加单宁酸大11.69%;用0.1mol/LKClO3和0.1%H2O2溶液分别氧化5h,不加单宁酸时猕猴桃果仁油的△POV(/POV)0比添加单宁酸分别大22.6%和18.81%。In the Kiwifruit seed oil adding tannin acid, the influenced of the air, KClO3 and H2O2 on peroxide value of the Kiwifruit seed oil for adding tannic acid was investigated. The results showed that △POV/（POV）o of the kiwifruit seed oil at without tannin acid adding increased 11.69 % in comparison adding tannin acid by heating for 5 hours. △POV1（POV）o of the kiwifruit seed oil at no tannin acid adding increased 22.6 % and 18.81% in comparison adding tannin acid by 0.1 mol/L KClO3 and 0.1%H2O2 for 5 hours, respectively.

关 键 词：单宁酸 猕猴桃果仁油 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]