介电常数监测天然抗氧化剂抑制煎炸棕榈油劣变  

Using Dielectric Constant Monitoring Natural Antioxidants to Restrain the Deterioration of Frying Palm Oil

作　　者：范柳萍[1] 樊之雄[1] 刘元法[1] 李进伟[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2012年第7期106-109,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31101361);国家重点实验室自由探索项目(SKLF-TS-200904)

摘　　要：采用介电常数法监测茶多酚(TP)、植酸(PA)、维生素E(VE)抑制煎炸棕榈油劣变效果。测定在3种天然抗氧化剂作用下,煎炸棕榈油过氧化值、酸价、羰基价、p-茴香胺值等化学参数与介电常数值的变化,分析了介电常数值与化学参数值之间的相关性,并进行天然抗氧化剂复合配方的优化。结果表明:介电常数与四种化学参数之间显著相关,可以取代4种化学品质参数衡量煎炸棕榈油品质的劣变,以介电常数为指标得到天然抗氧化剂复配最佳组合为:茶多酚0.04 g/100 g,植酸0.016 g/100 g,维生素E 0.8 g/100 g。This article uses the dielectric constant to monitor the effects of flying palm oil＇s deterioration restrained by tea polyphenols（ TP）, phytic acid （PA） and vitamin E （VE）. It determines the change between acid value, peroxide value, Carbonyl value ,p - anisidine value such kinds of chemical parameters and dielectric constant value in the function of the three natural antioxidants. It analyzes the correlation between dielectric constant value and chemical parameter value, and it also optimizes the filagrinol of natural antioxidants. The result shows that dielectric constant is sighificantly related to the four chemical parameters, and it can take place of the four chemical parameters of qualities to measure the deterioration of frying palm oil. The best combination of natural antioxidants＇ filagrinol which uses dielectric constant as index is that： the TP is 0.04 g/100 g;the PA is 0. 016 g/100 g;and the VE is 0.8 g/100 g.

关 键 词：介电常数 棕榈油 天然抗氧化剂 

分 类 号：TQ646[化学工程—精细化工]