牡丹籽油自氧化及抗氧化性能的研究  

Study on auto-oxidation and anti-oxidation ability of peony seed oil

作　　者：李静[1] 姚茂君[1] 王旭东[1] 王帮勇 杨清帆 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000

出　　处：《食品工业科技》2013年第22期84-87,共4页Science and Technology of Food Industry

基　　金：国家发改委国家生物医药高技术产业化项目(发改委高技[2007]2490号)

摘　　要：以超临界CO2萃取的牡丹籽油为研究对象,以过氧化值(POV)和硫代巴比妥酸值(TBA)为评价指标,考察温度、光照、空气及抗氧化剂对牡丹籽油氧化稳定性的影响。结果表明:温度、光照和空气均促进了牡丹籽油的氧化;0.02%浓度下,在牡丹籽油体系中添加抗氧化剂的抗氧化活性依次为:叔丁基对苯二酚(TBHQ)>茶多酚>二氢杨梅素(DMY)>迷迭香>V E;V E促进了牡丹籽油的氧化;添加0.02%TBHQ可使牡丹籽油在20℃时的预期储存时间由42d延至235d。Using the peony seed oil of CO2 extraction under the condition of supercritical as raw material,taking the P^V and TBA value as evaluation index,then studying the effects of temperature,light,air and antioxidants on the oxidative stability of peony seed oil,the results showed that the POV of peony seed oil were affected by temperature and light and air , Under the concentration of 0,02% ,the anti-oxidation ability of anti-oxidants in the peony seed oil listed descending as TBHQ〉tea polyphenols〉DMY〉rosemary〉VE. In addition VE accelerated the oxidation of the peony seed oil. The shelf time of the oil could be prolonged from 42 days to 235 days in 20℃ by addition of 0.02% TBHQ.

关 键 词：牡丹籽油 氧化稳定性 抗氧化剂 自氧化 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]