TBHQ在水煮瓜子中的应用  

Application of TBHQ in the boiling sunflower seeds

作　　者：蒋启国[1] 崔炳群[1] 梁莹 

机构地区：[1]广东省食品工业研究所广东省食品工业公共实验室,广州510308

出　　处：《中国食品添加剂》2010年第6期200-203,共4页China Food Additives

摘　　要：坚果炒货食品富含不饱和脂肪酸,容易出现过氧化值超标问题,一般保质期只有3至6个月,常采用物理和化学等保鲜方法。本文研究抗氧化剂TBHQ在水煮瓜子中的运用。探讨影响TBHQ渗透量的因素,通过测定瓜子的诱导时间,比较含不同渗透剂的各种复配配方的抗氧化性能,并进行货架期的推导。实验证明:TBHQ和渗透剂的复配配方以0.075%(相对于瓜子)的添加量加入瓜子煮制用水中,可以使TBHQ达到约30ppm的渗透量,该样品的货架期比空白样延长约3倍。The roasted seeds and nuts are rich in unsaturated fatty acids,usually have the problem of over standard peroxidantion value,the shelf life is among 3 to 6 mouths.The ordinary preservation methods are physical and chemical methods.The application of antioxidant TBHQ in poach sunflower seeds was studied,including the factors that influence the infiltration of TBHQ,the antioxidant activity of different compound formulas according to the inducing time,finally the shelf-life was deduced.The result showed that 30ppm infiltration rate and 4 times storage could be obtained,with 0.075%（related to the seeds） compound formula of TBHQ and penetration agent in water.

关 键 词：水煮瓜子 TBHQ 渗透 过氧化值 

分 类 号：TS202.3[轻工技术与工程—食品科学]