常用抗氧化剂及增效剂对苹果籽油氧化稳定性的比较  

Comparative investigation of antioxidants and metal deactivators on oxidation stability of apple seed oil

作　　者：魏决[1] 万萍[1] 

机构地区：[1]成都大学生物产业学院,成都610106

出　　处：《食品科技》2014年第8期234-237,共4页Food Science and Technology

基　　金：农业部"现代苹果产业技术体系"项目(nycytx-08)

摘　　要：实验采用Schaal烘箱法,以过氧化值(POV)为指标,研究抗氧化剂TBHQ、茶多酚和BHA及不同浓度的增效剂植酸与柠檬酸对苹果籽油氧化稳定性的影响,结果表明,对苹果籽油的抗氧化效果依次为TBHQ>茶多酚>BHA,TBHQ为最佳,是茶多酚的1.6倍,BHA的2.4倍;增效剂植酸、柠檬酸对各抗氧化剂均有显著的协同增效作用,对TBHQ的作用尤其明显。The POV value of apple seed oil which added to different combination antioxidants and metal deactivators were determined by Schaal method, and comparative of oxidation stability of apple seed oil. The result shows that effect of antioxidation is TBHQ, tea taste, BHA. TBHQ is the best and reached 1.6 times and 2.4 times of tea taste and BHA respectively. The metal deactivators were very effective in improve antioxidation stability of antioxidants, especially to TBHQ.

关 键 词：苹果籽油 过氧化值 抗氧化剂 增效剂 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]