非洲山毛豆油抗氧化稳定性研究  

Anti-oxidation stability of T.vogelii Hook f.seed oil

作　　者：胡林子[1,2] 李新华[1] 马永全[2] 于新[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110866 [2]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《食品科技》2011年第6期213-216,220,共5页Food Science and Technology

基　　金：广东省科技计划项目(2008B030302001)

摘　　要：采用Schaal烘箱法,以过氧化值(POV)为指标,研究不同抗氧化剂种类以及质量对山毛豆油抗氧化稳定性的影响。结果表明,TBHQ对山毛豆油具有良好的抗氧化效果,柠檬酸、抗坏血酸、植酸对TBHQ和BHT复合而成的抗氧化剂表现出较强的抗氧化协同增效作用,协同作用强弱依次为Vc>植酸>柠檬酸;添加0.0150%TBHQ+0.005%BHT+0.01%Vc复配而成的抗氧化剂,可使山毛豆油在20℃条件下的预期贮藏时间从不到4个月延长至13个月。The effects of the types and amount of several antioxidants on the storage stability of T.vogelii Hook f.seed oil were studied by Schaal experiment according to the POV（peroxide value） of T.vogelii Hook f.seed oil.The results indicate that TBHQ has good anti-oxidation protection for the oil.Vc phytic acid and citric acid exhibited great anti-oxidative protection and synergistic effect to the compound of TBHQ and BHT in the oil,and the effect of synergistic agent were in the order of weaking：Vcphytic acid citric acid.By adding the compound of 0.015% TBHQ and 0.005% BHT and 0.01% Vc to the oil,the assurance period of the oil can be prolonged from less than 4 months to 13 months in 20 ℃ respectively.

关 键 词：非洲山毛豆 抗氧化剂 增效剂 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]