华山松籽油的氧化稳定性  

Study on Oxidation Stability of Pinus armandi franch Seed Oil

作　　者：郭剑霞[1,2] 蒋汉明[1] 李书启[1] 王昌禄[2] 吴志建[3] 

机构地区：[1]天津天狮学院生物工程学院,天津301700 [2]天津科技大学食品工程与物技术学院,食品营养与安全教育部重点实验室,天津300457 [3]河北联合大学附属医院,河北唐山063000

出　　处：《食品研究与开发》2013年第11期87-90,共4页Food Research and Development

基　　金：国家高技术研究发展计划“863计划”资助项目(2007AA100404);天津市高等学校科技发展基金计划项目(20110614)

摘　　要：以过氧化值(POV)为油脂稳定性评价指标,考察了抗氧化剂、温度、光照等因素对华山松籽油氧化稳定性的影响。结果表明,在华山松籽油中添加质量分数为0.10%的VE时,所起的抗氧化效果较好,添加量大于0.10%时,其过氧化值反而升高;华山松籽油的氧化稳定性随贮藏温度的升高明显降低;光照条件对华山松籽油稳定性有很大影响;华山松籽油在被微胶囊化后可抑制其氧化,加入适量的抗氧化剂,保藏一个月后,样品过氧化值仍无明显升高;添加抗氧化剂TBHQ的抗氧化效果明显优于天然VE。添加增效剂柠檬酸时,华山松籽油的过氧化值反而较单独添加VE时有所升高。同时添加柠檬酸和TBHQ的华山松籽油,其过氧化值则更低;金属离子能够促进华山松籽油的氧化,且Cu2+比Fe3+的影响更大.With peroxide value （POV） as the evaluation index of oil stability,antioxidants,temperature, illumination factors were studied on the effects of oxidation stability of Pinus armandifranch seed oil （PAFO）. The results showed that 0.10 % fraction of VE was added in the seed oil,the antioxidant effect was prominent. The peroxide value increased while the adding amount was greater than 0.10 % fraction; The oxidation stability of Pinus armandi franch seed oil reduced significantly with the storage temperature rose; Light had a great influence on the stability of PAFO; It could be inhibited the oxidation after it was microencapsulated. The peroxide value of samples was still no obvious rise after a month when the moderate antioxidant was added in the seed oil ; Antioxidant effect of TBHQ was obviously better than that of natural vitamin E. The peroxide value of PAFO was increased when synergistic agent citric acid was added in it. The peroxide value was lower when citric acid and TBHQ was added in the seed oil; The metal ions could promote the oxidation of PAFO,and the influence of Cu^2＋ was more than Fe^3＋.

关 键 词：华山松籽油 氧化 稳定性 过氧化值 

分 类 号：R151[医药卫生—营养与食品卫生学]