特丁基对苯二酚与迷迭香提取物对亚麻荠籽油贮藏稳定性的影响  

Effects of Tert-Butylhydroquinone and Rosemary Extract on the Storage Stability of Camelina sativa(L.)Crantz Seed Oil

作　　者：于立芹[1,2] 张华南 徐如冰 刘雨晴 朱杰[1,2] 范毅 李飞飞[1,2] 张海希 YU Li-qin;ZHANG Hua-nan;XU Ru-bing;LIU Yu-qing;ZHU Jie;FAN Yi;LI Fei-fei;ZHANG Hai-xi(Biotechnology Developing Center of Henan Academy of Sciences,Zhengzhou 450002,China;Henan Plant Natural Products Development Engineering Technology Center,Zhengzhou 450002,China;Anyang Jiuan Agriculture Co.,Ltd.,Anyang 455000,China)

机构地区：[1]河南省生物技术开发中心,河南郑州450002 [2]河南省植物天然产物开发工程技术研究中心,河南郑州450002 [3]安阳九安农业有限责任公司,河南安阳455000

出　　处：《食品工业科技》2020年第5期257-261,共5页Science and Technology of Food Industry

基　　金：河南省科学院重大科研项目聚焦专项(190113004);河南省科学院基础科学研究项目(190613034)

摘　　要：采用Schaal烘箱法与Rancimat法,以过氧化值(POV)及氧化诱导时间为指标,研究特丁基对苯二酚(TBHQ)与迷迭香提取物对亚麻荠籽油贮藏稳定性的影响,分析两种抗氧化剂对加速氧化前后亚麻荠籽油脂肪酸组成的影响,对比分析两种方法在预测亚麻荠籽油货架期方面的准确性。结果表明:亚麻荠籽油氧化稳定性较差,TBHQ与迷迭香提取物可有效延长亚麻荠籽油的贮藏时间,其中0.02%TBHQ与0.04%迷迭香提取物配合使用效果最佳,20℃下预期贮藏时间延长至608 d以上。加速氧化后亚麻荠籽油中多不饱和脂肪酸(PUFA)减少约59.8%,饱和脂肪酸(SFA)与单不饱和脂肪酸(MUFA)分别增多约101.9%与71.8%,添加不同抗氧化剂后亚麻荠籽油脂肪酸组成与烘箱法预测的货架期呈极显著相关性(P<0.01)。Rancimat法与Schaal烘箱法预测货架期存在较大差异,Schaal烘箱法预测亚麻荠籽油货架期具有更高准确性。The effects of tert-butylhydroquinone(TBHQ)and rosemary extract on the storage stability of Camelina sativa(L.)Crantz seed oil were studied by Schaal oven test and Rancimat experiment according to peroxide value(POV)and oxidation stability index(OSI). The effects of these antioxidants on fatty acid composition of Camelina sativa(L.)Crantz seed oil pre-and post accelerated oxidation were analyzed. The accuracy of the above two methods in predicting shelf life of Camelina sativa(L.)Crantz seed oil was evaluated. The results showed that the oxidation stability of Camelina sativa(L.)Crantz seed oil was poor,TBHQ and rosemary extract could prolong the storage period of Camelina sativa(L.)Crantz seed oil,among them the combination of 0.02%TBHQ and 0.04% rosemary extract was able to achieve the best effect and the expected storage time was extended to more than 608 days at 20 ℃.After accelerated oxidation,the proportion of polyunsaturated fatty acid(PUFA)was reduced by 59.8%,while the proportion of saturated fatty acid(SFA)and monounsaturated fatty acid(MUFA)were increased by 101.9% and 71.8% respectively. Significant correlation was observed between the fatty acid composition of Camelina sativa(L.)Crantz seed oil with different antioxidants and the results of shelf life predicted by Schaal oven test(P<0.01). There was great difference between Rancimat experiment and Schaal experiment and Schaal experiment was more accurate in predicting shelf life of Camelina sativa(L.)Crantz seed oil.

关 键 词：亚麻荠籽油 货架期 特丁基对苯二酚 迷迭香 协同作用 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]