鼠尾草酸对棕榈油氧化稳定性的影响研究  

Impact of carnosic acid on oxidation stability of palm oil

作　　者：赵昕[1] ZHAO Xin(School of Food Engineering,Wuchang Institute of Technology,Wuhan 430056)

机构地区：[1]武昌工学院食品与环境工程学院

出　　处：《食品科技》2019年第11期222-226,共5页Food Science and Technology

基　　金：湖北省科技厅自然科学基金面上类项目(2017CFC885)

摘　　要：采用国标法测定棕榈油在不同温度(140、180、220℃)加热期间酸价、过氧化值、丙二醛值、反式脂肪酸组成随时间的变化,对比添加鼠尾草酸对棕榈油氧化稳定性的影响。结果表明:随着加热温度的升高、加热时间的延长,棕榈油的各项理化指标均发生一定程度的恶化,鼠尾草酸可以延长棕榈油的氧化诱导期,提高其氧化稳定性,确保其品质。The changes of acid value, peroxide value, malondialdehyde value and trans fatty acid composition of palm oil during heating at different temperatures(140, 180, 220 ℃) with time were measured by national standard method, and the effects of adding carnosic acid on the oxidation stability of palm oil were compared. The results showed that with the increase of heating temperature and time, the physical and chemical indexes of palm oil deteriorated to a certain extent. The oxidation induction period of palm oil could be prolonged, the oxidation stability could be improved, and the quality of palm oil could be guaranteed by adding carnosic acid.

关 键 词：鼠尾草酸 棕榈油 氧化稳定性 

分 类 号：TS225.1^+9[轻工技术与工程—粮食、油脂及植物蛋白工程]