鲢鱼头磷脂对菜籽油抗氧化作用分析  

Analysis of antioxidant effect of silver carp head phospholipids on rapeseed oil

作　　者：王梓博 万欣 王文倩 王琦 王学东[1] 张维农 陈季旺 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉轻工大学油脂及植物蛋白工程技术研发中心,湖北武汉430023

出　　处：《武汉轻工大学学报》2017年第3期27-32,共6页Journal of Wuhan Polytechnic University

基　　金：武汉轻工大学大学生创新训练计划项目(CXXL20161015)

摘　　要：应用Schaal烘箱法检测鲢鱼头磷脂对菜籽油的抗氧化作用,结果表明:随着鲢鱼头磷脂添加量增加,对菜籽油抗氧化作用增强,且不同浓度的鲢鱼头磷脂效果都好于添加0.02%特丁基对苯二酚(TBHQ)组,但鲢鱼头磷脂添加到0.1%后再增加对抗氧化作用改善效果有限;添加0.1%鲢鱼头磷脂对菜籽油的抗氧化效果优于0.1%大豆卵磷脂。磷脂组成与脂肪酸分析结果显示磷脂组成和脂肪酸组成的特点是鲢鱼头磷脂对菜籽油具有优良抗氧化作用的主要原因。; Antioxidant effect of silver carp head phospholipids on rapeseed oil were studied by using Schaal oven method, and the results showed that the antioxidant effect on rapeseed oil increased as more silver carp phospholip-ids added, and with all the tested concentrations, silver carp phospholipids showed better effect than 0. 02% Tert- Butylhydroquinone （TBHQ） , but when the concentration was more than 0. 1% , the increasing of antioxidant ca-pacity was not obvious, and the antioxidant effect on rapeseed oil of adding 0.1% silver carp head phospholipids was superior to 0. 1 % soybean lecithin. Analysis of phospholipids and fatty acid composition showed that the char-acteristic compositions of phospholipids and fatty acids were the main reason for silver carp head phospholipids ow-ning excellent antioxidant effect on rapeseed oil.

关 键 词：鲢鱼头磷脂 菜籽油 Schaal烘箱法 过氧化值 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]