竹叶抗氧化物在琥珀桃仁加工中的抗氧化效果研究  

Applied Research of Antioxidant of Bamboo Leaf(AOB) in Amber Peach Kernel

作　　者：江美都[1] 应丽亚[1] 施林巍 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035 [2]安吉圣氏生物制品有限公司,浙江安吉313300

出　　处：《中国食品学报》2011年第6期113-118,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：目的:研究竹叶抗氧化物(AOB)在油炸琥珀桃仁中的应用效果。方法:添加不同剂量AOB的琥珀桃仁,经烘箱60℃恒温加速氧化后每隔一定时间取样测定过氧化值(POV)、酸价(AV)及硫代巴比妥酸值(TBA)。根据3个特征指标值来研究AOB在油炸食品中的抗氧化效果。用0.01%剂量的特丁基对苯二酚(TBHQ)、没食子酸正丙酯(PG)、茶多酚(TP)与AOB最佳剂量进行对比试验。结果:琥珀桃仁中AOB的最佳添加量为0.01%,过量添加AOB会促进琥珀桃仁的氧化酸败。结论:AOB的抗氧化性能优于等剂量的TBHQ、PG,明显强于等剂量的TP。AOB是一种可以代替合成抗氧化剂TBHQ、PG,用于油炸食品的极有潜力的天然食品抗氧化剂。Objective：To study the applied effect of the antioxidant of bamboo leaves（AOB） in amber peach kernel,which is a kind of fried food.Methods：After accelerated oxidation in the oven at a constant temperature of 60 ℃,we measure the peroxide value,acid value and thiobarbituric acid value of amber peach kernels,in which different doses of AOB are added to.We explore the antioxidant effect of AOB according to the three characteristic index values.The effects of 0.01% TBHQ,PG and TP are compared with that of the optimal dose of AOB at the same time.Results：the optimal additive amount of AOB in amber peach kernels is 0.01%.Excessive amount of AOB will lead to the acceleration of oxidation and rancidity of amber peach kernels.Conclusion：the antioxidant effect of AOB is better than that of the equal amount of TBHQ and PG,and much better than that of TP.Above all,it is concluded that AOB can be used as an antioxidant in fried foods in place of TBHQ with great potential.

关 键 词：竹叶抗氧化物 琥珀核仁 过氧化值 酸价 硫代巴比妥酸值 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]