天然抗氧化剂对玉米油稳定性的影响  

Influence of Natural Antioxidants on the Stability of Corn Oil

作　　者：王旭[1] 赵月[1] 李婷婷[1] 张如春[1] 李丹[1] 刘芳[1] 郭文奎[1,2] 于殿宇[1] WANG Xu;ZHAO Yue;LI Tingting;ZHANG Ruchun;LI Dan;LIU Fang;GUO Wenkui;YU Dianyu(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品科学》2018年第16期7-12,共6页Food Science

基　　金：国家自然科学基金面上项目(31571880);黑龙江省自然基金项目(C2017019);"十三五"国家重点研发计划重点专项(2016YFD0401402)

摘　　要：分别将生育酚、β-胡萝卜素和迷迭香提取物天然抗氧化剂添加到纯化后的玉米油中,采用Schaal烘箱加速氧化法,对比纯化玉米油,研究天然抗氧化剂对玉米油稳定性的影响,建立氧化反应动力学方程。结果表明,3种抗氧化剂抗氧化能力为迷迭香提取物>β-胡萝卜素>生育酚。当每100 g玉米油添加天然抗氧化剂0.02 g时,玉米油添加生育酚、β-胡萝卜素和迷迭香提取物后的动力学模型分别为k=e^(40.62)e^(-13 528.21/T)、k=e^(44.45)e^(-13841.05/T)和k=e^(42.26)e^(-14120.09/T),而纯化玉米油的动力学模型为k=e^(40.21)e^(-13330.36/T),并推测出纯化玉米油与添加过3种天然抗氧化剂后,一级玉米油的货架期分别为15、19、24、27个月。所以以迷迭香提取物为抗氧化剂添加到玉米油中,可明显提高玉米油的货架期。The effect of separate addition of the natural antioxidants tocopherol,β-carotene and rosemary extract on the stability of purified corn oil was evaluated by Schaal oven accelerated oxidation test and kinetic equations for oxidation reaction were established.The experimental results showed that the antioxidant capacity of three antioxidants was in the descending order:rosemary extract>β-carotene>tocopherol.Kinetic models for corn oil added with tocopherol,β-carotene and rosemary extract at 0.02 g/100 g,respectively,were k=e^40.62e^-13528.21/T,k=e^44.45e^-13841.05/Tand k=e^42.26e^-14120.09/T,while that for purified corn oil was k=e^40.21e^-13330/36T.It was speculated that the shelf-lives of corn oil added with the antioxidants and nothing were 15,19,24,and 27 months,respectively.Therefore,rosemary extract as an antioxidant can significantly improve the shelf life of corn oil.

关 键 词：天然抗氧化剂 玉米油 氧化反应动力学 稳定性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]