脉冲强光及抗氧化剂对大豆油过氧化的影响  

EFFECTS OF PULSED LIGHT AND ANTIOXIDANTS ON THE PER-OXIDATION OF SOYBEAN OIL

作　　者：袁勇军[1] 戚向阳[1] 曹少谦[1] 陈伟[1] 

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《核农学报》2011年第5期975-979,共5页Journal of Nuclear Agricultural Sciences

摘　　要：通过化学滴定法测定脉冲强光处理的大豆油在贮藏过程中的过氧化值和酸价的变化,探讨脉冲时间、贮藏效应和抗氧化剂对大豆油氧化的影响。结果表明,随脉冲时间的增加,大豆油的氧化程度加剧。经脉冲强光处理的大豆油在不同温度下(4℃,37℃,60℃)的贮藏稳定性均有所下降;随贮藏温度的升高和脉冲时间(0～20s)的增加,油脂氧化速度加快,在4℃、37℃和60℃3种不同温度下贮藏12d,经脉冲强光处理(20s)的油脂,其过氧化值和酸价均是未处理油脂的2倍以上。添加VE(0.5%)、燕麦油(0.5%)、VC(0.05%)和杨梅多酚(0.05%)4种天然抗氧化剂后,可显著降低脉冲强光对大豆油过氧化的诱导作用,且以燕麦油脂的抗氧化活性最佳,在所试验的时间内,添加燕麦油脂的大豆油其过氧化值仅为对照组的25%左右。研究表明,脉冲强光处理可诱导大豆油的过氧化,而抗氧化剂可以提高脉冲强光处理后大豆油的稳定性。The changes of peroxide value and acid value of soybean oil during storage were determined with titration method,and the effects of pulsed time,storage conditions and antioxidants on the oxidation of soybean oil were studied.The results showed that the oxidation degree of soybean oil strengthened with the increase of pulsed time.After pulsed light treatment,the storage stability of the soybean oil decreased under different storage temperatures（4℃,37℃,60℃）,and the speed of oxidation reaction of soybean oil increased with the prolong of pulsed time（0~20s）and the increase of storage temperature,the peroxide value and acid value of soybean oil treated with pulsed light（20s）were all two times more than the untreated soybean oil when stored for 12 days at three different temperatures.The adding different antioxidants（0.5% VE,0.5% oat oil,0.05% VC and 0.05% polyphenol from Chinese berry） can reduce the per-oxidation effects of the soybean oil,and antioxidant effect of oat oil was best,the peroxide values of soybean oil adding oat oil were about 25% of the control group during the experiment time.The aboved results indicated the per-oxidation of soybean oil could induced by pulsed light,and the antioxidants could improve the stability of soybean oil treated by pulsed light.

关 键 词：大豆油 脉冲强光 氧化 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]