复配抗氧化剂对低能量类可可脂抗氧化作用的研究  

Study on the antioxidative effect of antioxidant compound on low-calorie cocoa butter equivalent

作　　者：谭志强[1] 吴炜亮[1] 潘露云[1] 姜土[2] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]深圳出入境检验检疫局,广东深圳518045

出　　处：《食品工业科技》2012年第19期285-287,291,共4页Science and Technology of Food Industry

摘　　要：采用Schaal烘箱加速氧化法,以过氧化值为评价指标,研究了二丁基羟基甲苯、植酸、维生素E三种抗氧化剂对低能量类可可脂的抗氧化效果。采用响应曲面法优化并确定了复配抗氧化剂的最优配方,结果表明:复配抗氧化剂的最优组成比例为BHT0.11‰,PA0.11‰,VE0.13‰,复配抗氧化剂各组分间具有显著的协同增效作用。通过比较最优复配抗氧化剂与单一抗氧化剂对低能量类可可脂的抗氧化效果,得出其抗氧化活性明显优于单一抗氧化剂。The antioxidant activities on low-calorie cocoa butter equivalent of butylated hydroxytoluene（BHT）,phytic acid（PA）and Vitamin E（VE）were studied by Schaal experiment,with peroxide value as the evaluation index.Response surface methodology was used to optimize and determine the antioxidant compound.The results showed that the compositions of the optimized antioxidant compound were BHT 0.11‰,PA 0.11‰,VE 0.13‰ and every component of the antioxidant compound had obvious synergistic effect.The antioxidant activity of the optimized was much better,compared with that of single antioxidant.

关 键 词：低能量类可可脂 抗氧化 复配抗氧化剂 协同增效作用 响应曲面法 

分 类 号：TS202.3[轻工技术与工程—食品科学]