葡萄籽油的氧化稳定性  

Study on oxidative stability of grape seed oil

作　　者：秦亚南 王玲 谢远东 邹积赟 杨华峰 王建国 康健[1] QIN Ya-nan;WANG Ling;XIE Yuan-dong;ZOU Ji-bin;YANG Hua-feng;WANG Jian-guo;KANG Jian(College of Life Science and Technulogy, Xinjiang University, Urumqi 830046 ,China;Xinjiang Pulian Department Detection Technoh）gy Research Institute, Urumqi 834000, China;Xinjiang Hai Sheng Biological Engineering Limited by Share Lid, Korla 843000,China)

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046 [2]新疆合普联科检测技术研究院,新疆乌鲁木齐834000 [3]新疆海瑞盛生物工程股份有限公司,新疆库尔勒843000

出　　处：《食品与发酵工业》2017年第11期95-100,共6页Food and Fermentation Industries

摘　　要：以葡萄籽毛油作为研究对象,分析了葡萄籽毛油依次经过精炼的各个环节后,油脂的氧化稳定性变化。并采Rancimat标准法,以诱导期作为油脂稳定性的评价指标,考察叔丁基对苯二酚(TBHQ)、丁基羟基茴香醚(BHA)、抗坏血酸棕榈酸钠、dl-a-生育酚、迷迭香提取物等抗氧化剂单独使用及复合抗氧化剂对葡萄籽油氧化稳定性的影响。结果显示,对葡萄籽油酸值影响最大的工艺流程为脱酸工艺;对过氧化值影响最大的工艺为脱臭工艺;而诱导期在整个精炼过程中整体呈下降趋势。在葡萄籽精炼油中添加抗氧化剂时,TBHQ、BHA、抗坏血酸棕榈酸钠及迷迭香提取物这四种抗氧化剂单独使用效果较好,能明显提高葡萄籽油氧化稳定性。对4种抗氧化剂进行复配,除TBHQ外,复合抗氧化剂比抗氧化剂单独使用时效果更好,其中以m(TBHQ)∶m(BHA)=3∶1时效果最佳。Oxidative stability of grape seed oil was analyzed after refining.Rancimat method was used and the induction period was the index in oil stability evaluation.Effects of single usage and compound antioxidants such as tert butyl hydroquinone（ TBHQ） and butylated hydroxyanisole（ BHA）,ascorbic acid palmitic acid sodium,dl-a-tocopherol,and rosemary extract on the oxidative stability of grape seed oil were studied.The results showed that the process of the greatest influence on the acid value was the acid removal process,and the most influential technology for the peroxide value was the deodorization process,while the induction period showed a downward trend in the whole refining process.Adding TBHQ,BHA,ascorbic acid,sodium palmitate and rosemary extract individually all has a better effect in refining oil and can improve oxidative stability of grape seed oil significantly.Except TBHQ,the oxidative effect of four antioxidant compound is better than any single one.The best ratio for TBHQ： BHA is 3∶ 1.

关 键 词：葡萄籽油 精炼 抗氧化剂 稳定性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]