高温条件下外源多酚对油茶籽油氧化稳定性的影响  

Effect of exogenous polyphenols on the oxidant stability of oil-tea camellia oil during heating

作　　者：李亚茹 钟海雁[1] 龙奇志[1] LI Ya-ru;ZHONG Hai-yan;LONG Qi-zhi(Central South University of Forestry&Technology,Changsha,Hunan 410004,China)

机构地区：[1]中南林业科技大学食品科学与工程学院

出　　处：《食品与机械》2020年第1期61-64,71,共5页Food and Machinery

基　　金：湖南省自然科学基金项目(编号：2018JJ2674)

摘　　要：以没食子酸丙酯、槲皮素等5种外源多酚为试验对象,通过Rancimat法和烘箱法测定油茶籽油的氧化稳定性,研究了在180℃高温条件下外源多酚对油茶籽油氧化稳定性的影响。结果表明:随外源多酚浓度的增加油茶籽油的诱导时间延长,其中添加没食子酸丙酯的抗氧化效果最佳。在180℃加热条件下,5种外源多酚对酸值的升高均有一定抑制作用,且多酚间的差异不明显;对过氧化值、p-茴香胺值、羰基价的增加有明显的抑制作用,而且多酚间的差异明显。说明在高温条件下外源多酚对油茶籽油的氧化有明显的抑制作用。Taking the 5 kinds of polyphenols,including propylgal-late,quercetin and etc.,to evaluate the oxidation stability of oil-tea camellia seed oil during heating by the Rancimat and drying oven methods were used,the effects of exogenous polyphenols on the oxidation stability of oil-tea camellia seed oil were studied at 180℃.Results;The reduction times were prolonged as the concentrations of polyphenols increased.and propyl gallate had the best antioxidant effect.During the heating process at 180℃,the 5 kinds of polyphenols retarded the increase of acid value with no significant different among the polyphenols(P>0.05).Peroxide value,p-anise value,and carbonyl value were inhabited with significantly difference among the polyphenols(P<0.05).The factors indicate that the selected polyphenols had the antioxidant activity on oil-tea camellia seed oil during heating.

关 键 词：多酚 油茶籽油 氧化稳定性 高温 酸值 过氧化值 p-茴香胺值 羰基价 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]