3种天然抗氧化剂对菜籽油储藏稳定性影响的研究  

Effects of three kinds of natural antioxidants on storage stability of rapeseed oil

作　　者：王茜茜[1] 袁建[1] 王立峰[1] 郑毅[1] 陈银基[1] 鞠兴荣[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省粮油品控及深加工技术重点实验室,南京210003

出　　处：《中国油脂》2013年第1期60-63,共4页China Oils and Fats

基　　金：“十二五”国家科技支撑计划项目(2011BAD02B02);江苏省自然科学基金(BK2011834);江苏省科技支撑计划项目(BE2012764)

摘　　要：采用Schaal烘箱法结合油脂氧化稳定性测定仪研究在不同添加量(50、100、150 mg/kg)下,3种天然抗氧化剂α-生育酚、番茄红素和β-胡萝卜素对菜籽油储藏过程中氧化稳定性的影响。结果表明:在国家允许添加量范围内,添加150 mg/kgα-生育酚的菜籽油货架期最长,储藏稳定性最好,色泽最为接近空白油样;α-生育酚在菜籽油中比较稳定,能更有效地延缓菜籽油氧化酸败,其效果优于番茄红素和β-胡萝卜素。The effects of three kinds of natural antioxidants with different dosages （50,100,150 mg/kg） on oxidative stability of rapeseed oil during storage were researched by Schaal oven storage method and oxidative stability instrument. The results showed that within the national allowable addition dosage, the rapeseed oil added with 150 mg/kg α - tocopherol had the longest shelf life and the best storage stability, and its color was the closest to the blank. Meanwhile,α -toeopherol was more stable and could delay the oxidative rancidity more effectively than lyeopene and β- carotene in rapeseed oil.

关 键 词：菜籽油 天然抗氧化剂 储藏稳定性 Α-生育酚 番茄红素 Β-胡萝卜素 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]