抗氧化剂对胡椒调味油贮藏稳定性的影响  

Effect of Antioxidants on the Storage Stability of Pepper Condiment Oil

作　　者：刘红[1,2] 谭乐和[1,2] 邬华松[1,2] 赵建平[1,2] 初众[1,2] 谷风林[1,2] 宗迎[1,2] 朱红英[1,2] 

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533

出　　处：《热带作物学报》2013年第1期164-167,共4页Chinese Journal of Tropical Crops

基　　金：农业行业科研专项"热带特色香辛饮料作物产业技术研究与示范"(No.200903024);国家科技支撑"香草兰等南方特产资源生态高值利用技术研究与产品开发"(No.2012BAD36B03)

摘　　要：采用Schaal烘箱法,以过氧化值(POV)作为油脂稳定性的评价指标,研究抗氧化剂对胡椒调味油贮藏稳定性的影响。结果表明:TBHQ是胡椒调味油的有效抗氧化剂,柠檬酸对TBHQ延缓胡椒调味油氧化有显著协同增效作用。添加0.02%TBHQ和0.01%柠檬酸的胡椒调味油稳定性最高,可使胡椒调味油在25℃下的预贮藏时间从64 d延长至13个月左右。The effects of antioxidants on the storage stability of pepper condiment oil were studied by Schaal experiment according to the change of POV of pepper condiment oil. The results showed that the TBHQ was an effective antioxidants. TBHQ with citric acid exhibited great antioxidation ability. The pepper condiment oil added with 0.02%TBHQ and 0.01% citric acid exhibited the strongest stability, its shelf life was prolonged from 64 d to 13 months at 25 ℃.

关 键 词：胡椒调味油 抗氧化剂 贮藏稳定性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]