4种天然抗氧化剂对纯油和人造奶油氧化稳定性的影响  

Effects of Four Natural Antioxidants on Oxidative Stability of Bulk Fat and Margarine

作　　者：王玥[1,2] 王兴国[1] 张亚飞 孟宗[1] 张虹 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《食品科学》2014年第7期17-22,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD02B04)

摘　　要：对脂溶性天然抗氧化剂迷迭香、VE、抗坏血酸棕榈酸酯和水溶性天然抗氧化剂表没食子儿茶素没食子酸酯,在以棕榈油为主体的纯油产品和油包水型人造奶油产品中的抗氧化效果进行研究。结果表明:亲水亲油性不同的抗氧化剂在两种体系中的抗氧化性有明显差异。在人造奶油体系中,0.02%水溶性表没食子儿茶素没食子酸酯的抗氧化性最好。在纯油体系中,0.07%脂溶性迷迭香的抗氧化性最好。人造奶油体系的氧化稳定性明显低于纯油体系。The antioxidative effect of the hydrophobic natural antioxidants rosemary extract （ROS）,vitamin E （VE）,ascorbyl palmitate （AP） and the hydrophilic natural antioxidant epigallocatechin gallate （EGCG） on palm oil-based bulk fat and water-in-oil margarine products were evaluated and compared.The results showed that antioxidants with different solubility in oil and water had different effects on bulk fat and margarine,respectively.Margarine products with 0.02％ EGCG exhibited the best stability while ROS was more effective in bulk fat system at a concentration of 0.07％.It was also found that the oxidative stability of margarine was worse than the bulk fat.

关 键 词：天然抗氧化剂 VE 迷迭香 抗坏血酸棕榈酸酯 表没食子儿茶素没食子酸酯 棕榈油 油包水体系 人造奶油 

分 类 号：TS202.3[轻工技术与工程—食品科学]