内外源因子对花生油氧化稳定性的影响  

Effect of endogenous and extraneous factors on the oxidation stability of peanut oil

作　　者：朱明慧[1] 孟歆昕[1] 温馨[1] 刘文[1] 倪元颖[1] 李景明[2] 

机构地区：[1]中国农业大学,国家果蔬加工工程技术研究中心,北京100083 [2]中国农业大学,食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2015年第17期58-62,共5页Science and Technology of Food Industry

基　　金：国家公益性行业(农业)科研专项经费项目(201303072)

摘　　要：本文首先研究花生油中的维生素E组成,共检测出8种维生素E的同分异构体,总量为281.78μg/g,其中α-生育酚占53.7%。以此为基础,以过氧化值、p-茴香胺值、DPPH自由基清除能力为评价指标,考察内源物质(α-生育酚)及外界因素(氧气、温度)对花生油氧化稳定性的影响。结果表明:在贮藏期内,低浓度(0.01%)的α-生育酚有效延缓了花生油的初级氧化进程,但在次级氧化阶段并未表现出抗氧化效果;高浓度(0.02%)的α-生育酚反而产生了促氧化作用,需要严格控制其添加量。相较于抗氧化剂α-生育酚及BHT的添加,低温、密封、充氮处理更能有效延缓花生油的氧化进程,不失为一种方便、有效且安全的保存措施。By studying the composition of vitamin E in peanut oil,eight kinds of vitamin E isomers were detected,with the total content of 281.78 μg / g,in which α- tocopherol occupied 53.7%.Under the base of above results,the effects of endogenous substance（ α- tocopherol） and extraneous factors（ oxygen,temperature） on the oxidation stability of peanut oil were studied according to the changes of peroxide value,p- anisidine value,DPPH radical scavenging capacity. The results showed that： in the storage period,low concentration（ 0.01%） of α- tocopherol delayed the primary oxidation process of peanut oil effectively; while in the secondary oxidation process,it didn＇t show any antioxidant effect on the peanut oil. However,α- tocopherol with high concentration（ 0.02%） promoted oxidation process. Therefore,the additive amount of α- tocopherol should be strictly controlled. Compared with adding α- tocopherol and BHT in peanut oil,treatment of low temperature,sealing and filling with nitrogen could delay the oxidation process of peanut oil more effectively,which is a convenient,efficient and safe measure for the preservation of peanut oil.

关 键 词：花生油 氧化稳定性 维生素E 氧气 温度 

分 类 号：TS201.2[轻工技术与工程—食品科学]