几种抗氧化剂对亚麻油稳定性的影响  

Effects of Different Antioxidants on the Stability of Linseed Oil

作　　者：周正[1] 侯建军[1] 杨菊芳[1] 吴昊[1] 查梦吟 陈存社[1] 

机构地区：[1]北京工商大学食品学院,北京100048

出　　处：《食品科学》2014年第5期75-80,共6页Food Science

基　　金：北京市教委科技发展计划重点资助项目(KZ20110011013)

摘　　要：利用Schaal烘箱加速氧化实验,以酸价、过氧化值为指标,研究天然与合成抗氧化剂在不同复合配比条件下对亚麻油稳定性及货架期的影响,在100℃加速氧化条件下,选出0.04%迷迭香油+0.018%叔丁基对甲氧酚+0.018%没食子酸丙酯为本实验抗氧化剂的最佳配比。对比碱炼前后亚麻油酸价的变化,当向2 g亚麻油中添加NaOH的质量为0.30、0.35 g反应4 h后,酸价降低约80%,对延长亚麻油货架期的效果较为显著。根据Arrhenius经验公式,在60℃加速氧化条件下预测亚麻油在使用最佳抗氧化剂后货架期延长至352 d。Using the Schaal accelerated oxidation test, this study was conducted to investigate the effects of different combinations of natural antioxidants with synthetic antioxidants on the stability the shelf-life of linseed oil by examining the changes in its acid value and peroxide value. The results showed that under the condition of accelerated oxidation at 100 ℃, a combination of 0.04% oleaginous rosemary, 0.018% butyl hydroxy anisd and 0.018% propyl gallate was found to have the best antioxidant activity. Comparisons of the changes in acid value of linseed oil before and after alkali refining revealed that adding 0.30 or 0.35 g of sodium hydroxide （NaOH） to 2 g of linseed oil and allowing them to react for 4 hours reduced its acid value by about 80% and significantly prolonged its shelf-life. According to Arrhenius empirical formula, under the condition of accelerated oxidation at 60 ℃, the shelf-life of linseed oil treated with the optimal combination of natural and synthetic antioxidants could be extended to as long as 352 days.

关 键 词：亚麻油 抗氧化剂 碱炼 货架期 

分 类 号：TS224.8[轻工技术与工程—粮食、油脂及植物蛋白工程]