几种抗氧化剂对棉籽油氧化稳定性的影响  

Effect of several antioxidants on the oxidative stability of cotton seed oil

作　　者：高佳佳[1] 郑洋[1] 黄训端[1] 罗银倩[1] 程兴[2] 范伟[2] 江明星[2] 张部昌[1,2] 周康[1] 

机构地区：[1]安徽大学生命科学院,安徽合肥230601 [2]安徽大学康尔美生物技术研发中心,安徽合肥230601

出　　处：《食品工业科技》2013年第11期283-286,共4页Science and Technology of Food Industry

基　　金：国家级大学生创新创业训练计划项目(201210357046);安徽大学大学生创新创业训练计划项目(cxcy2012046);安徽康尔美油脂有限公司资助项目(06090548)

摘　　要：利用Rancimat法研究3种天然抗氧化剂迷迭香提取物、茶多酚、维生素E(VE)及合成抗氧化剂特丁基对苯二酚(TBHQ)对棉籽油抗氧化性能的影响。通过在棉籽油样品中添加不同质量浓度的单一和复合配比的抗氧化剂,分别测定诱导时间并考察抗氧化效果。结果表明,在棉籽油中单一抗氧化剂的抗氧化性能依次为TBHQ>迷迭香>茶多酚>VE;在复合抗氧化剂组合中,迷迭香提取物与茶多酚以3:1进行复配时具良好的协同增效作用;当3种天然抗氧化剂与TBHQ进行复配时,其抗氧化效果优于同等质量浓度的单一天然抗氧化剂。The anti-oxidation of natural extracts of rosemary, tea polyphenols, vitamin E and TBHQ in the cotton seed oil was studied by Rancimat method.With adding different mass concentrations of single antioxidant and different ratio of antioxidant combination into cotton seed oil,the anti-oxidation effects were determined by testing their induction time. The results showed that the anti-oxidation of natural antioxidants in cotton seed oil listed descending as TBHQ 〉 rosemary 〉 tea polyphenols 〉 vitamin E. In the complex combination of antioxidants, rosemary extract and tea polyphenols by 3：1 combination showed good synergistic effect.The antioxidant effect was better than the same mass concentration of natural antioxidants when the natural antioxidants combined with TBHQ.

关 键 词：棉籽油 抗氧化性 诱导时间 迷迭香提取物 茶多酚 

分 类 号：TS202.3[轻工技术与工程—食品科学]