柑橘类精油对食用油脂的抗氧化研究  

The Study of Antioxidant Activity of Citrus Essential Oil on Edible Oils

作　　者：侯滨滨[1] 李悦[1] 

机构地区：[1]天津渤海职业技术学院,天津300402

出　　处：《食品研究与开发》2010年第11期234-236,共3页Food Research and Development

摘　　要：以过氧化值为指标,以橄榄油和猪油为介质,分析了柠檬精油、葡萄柚精油及甜橙精油的抗氧化性能及增效剂的影响作用。结果表明:葡萄柚精油的抗氧化效果最好,0.2%的葡萄柚精油在橄榄油中无需增效剂,0.02%的VC在橄榄油中对柠檬精油和甜橙精油有增效作用,在猪油中0.02%柠檬酸的增效作用最好。In this study,peroxide value as an index,olive oil and lard as the medium,analysis of lemon oil,grapefruit oil and sweet orange essential oils anti-oxidant properties and synergist effect.The results showed that： the antioxidant effect of grapefruit essential oil is best,0.2 % of the grapefruit essential oils in olive oil without synergist,0.02 % of vitamin C in the olive oil,lemon essential oil and sweet orange essential oil for a synergistic role in the lard with 0.02 % citric acid is the best synergies.

关 键 词：柑橘 精油 抗氧化 油脂 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]