TBHQ对不同饱和程度油脂的抗氧化性能比较研究  

COMPARISON ON ANTIOXIDANT ACTIVITY OF TBHQ TO OILS AND FATS WITH DIFFERENT SATURATION DEGREES

作　　者：刘翠芳[1] 毕艳兰[1] 刘太宇[1] 侯团伟[1] 杨国龙[1] 朱生辉[1] 马传国[1] 

机构地区：[1]河南工业大学粮油食学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第2期23-28,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31271883);"十二五"国家科技支撑计划项目(2011BAD02B01)

摘　　要：以棕榈油、茶籽油、大豆油、红花籽油、亚麻籽油为原料,采用氧化酸败仪法比较研究TBHQ对不同饱和程度油脂的抗氧化保护性能.结果表明:TBHQ对油脂的抗氧化保护作用与其添加量成正比,与加热温度成反比;油脂的货架寿命大体上随着TBHQ添加量的增多而增大;相同浓度的TBHQ对不同饱和程度油脂的抗氧化保护效果不同,不饱和程度越大,保护系数越大,即抗氧化效果越好.Taking palm oil, tea seeds oil, soybean oil, safflower oil and linseed oil as materials, we studied the antioxidant activity of TBHQ to oils and fats with different saturation degrees by Rancimat method. The results showed that： the antioxidant activity of TBHQ was in direct proportion to the addition amount and in inverse proportion to the heating temperature; the shelf life of the oils was prolonged as the addition amount of TBHQ increased in general; different concentrations of TBHQ had different antioxidant activities; and larger protection coefficient, i.e. better antioxidant effect, could be obtained as the saturation degree increased.

关 键 词：TBHQ RANCIMAT 不同饱和程度 抗氧化性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]