两种抗氧化剂协同增效剂对猪脂肪抗氧化性的影响  

Individual and Synergistic Effects of BHA and BHT on Pig Fat

作　　者：张根生[1] 任媛媛[1] 石慧[1] 王子谛[1] 郭洁[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《肉类研究》2012年第5期10-13,共4页Meat Research

摘　　要：以过氧化值(POV)作为油脂稳定性的评价指标,采用Schaal烘箱实验法研究单一抗氧化剂丁基羟基茴香醚(BHA)和2,6-二叔丁基-4-甲基苯酚(BHT)对猪脂肪的抗氧化效果,BHA与异VC钠和BHA与柠檬酸两种增效剂复配组合对猪脂肪的抗氧化效果。结果表明,单一抗氧化剂对猪脂肪抗氧化效果强弱顺序依次为:BHA>BHT,异VC钠和柠檬酸均对抗氧化剂有协同增效作用,且柠檬酸的抗氧化协同增效作用优于异VC钠,复合抗氧化剂的抗氧化效果优于单一抗氧化剂。添加160mg/kg BHA、40mg/kg BHT、200mg/kg异VC钠、100mg/kg柠檬酸为最优组合。Based on peroxide value（POV）, the antioxidant effects of BHA alone or combinend with D-isoascorbate and BHT alone or combined with citiric acid on pig fat were invesitgated by using accelerating oxidation test （Schaal）. BHA had stronger antioxidant effect on pig fat than BHT. Their antioxidant effects could be synergistically enhanced by both D-isoascorbate and citiric acid could and citiric acid had stronger synergistical effect. The antioxidant effect of antioxidant blends was higher than that of signle antioxdiants. The best antioxidant blend was 160 mg/kg BHA, 40 mg/kg BHT, 200 mg/kg D-isoascorbate and 100 mg/kg citric acid.

关 键 词：猪脂肪 抗氧化剂 抗氧化性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]