抗坏血酸棕榈酸酯对玉米油储藏稳定性的影响  

Effect of ascorbyl palmitate on the storage stability of maize oil

作　　者：武州 赵慧敏 惠菊 王翔宇 王满意 曹斌辉 刘瑞利 沈益烈 李晓龙 WU Zhou;ZHAO Huimin;HUI Ju;WANG Xiangyu;WANG Manyi;CAO Binhui;LIU Ruili;SHEN Yilie;LI Xiaolong(Beijing Engineering Laboratory of Geriatric Nutrition Food Research,Beijing Key Laboratory of Nutrition&Health and Food Safety,COFCO Nutrition&Health Research Institute,Beijing 102209,China;Jiangsu Province Center of Cooperative Innovation for Modem Grain Circulation and Security,Nanjing 210023,China;COFCO-Oils R&D Center,Tianjin 300452,China;COFCO Huanggang Co.,Ltd.,Huanggang 438000,Hubei,China)

机构地区：[1]中粮营养健康研究院有限公司营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京102209 [2]江苏省现代粮食流通与安全协同创新中心,南京210023 [3]中粮油脂研发中心,天津300452 [4]中粮粮油工业(黄冈)有限公司,湖北黄冈438000

出　　处：《中国油脂》2021年第9期108-111,共4页China Oils and Fats

摘　　要：采用Rancimat法测定不同抗坏血酸棕榈酸酯(AP)添加量下玉米油的氧化诱导时间,筛选出与添加50 mg/kg特丁基对苯二酚(TBHQ)玉米油氧化诱导时间相近的150 mg/kg AP添加量作为玉米油中AP目标添加量,开展6周玉米油储藏加速试验,每7 d取样检测酸值、过氧化值、回色(红值)、植物甾醇含量和维生素E含量,同时与TBHQ组(添加量50 mg/kg)、充氮组及空白组样品进行比较,分析AP对玉米油储藏稳定性的影响。结果表明:在玉米油储藏过程中,AP组样品与TBHQ组、充氮组样品在酸值、过氧化值、回色(红值)及植物甾醇含量方面无明显差别;但添加AP对玉米油中维生素E的保留作用明显优于添加TBHQ及充氮。The Rancimat method was used to determine the oxidation induction time(OSI) of maize oil with different dosage of ascorbyl palmitate(AP) to screen out the AP dosage 150 mg/kg as the target dosage to maize oil with a similar OSI to that of 50 mg/kg tert-butyl hydroquinone(TBHQ), then the accelerated storage test of maize oil was carried out for six weeks. In order to evaluate the effect of AP on the stability of maize oil during storage, samples were taken out every 7 d from AP groups(150 mg/kg), TBHQ group(dosage 50 mg/kg), nitrogen filling group and blank group to analyse acid value, peroxide value, color reversion(red value), phytosterol content and vitamin E content. The results showed that during storage, AP group did not have any significant difference in acid value, peroxide value, color reversion(red value) and phytosterol content compared with TBHQ group and nitrogen filling group. However, the addition of AP significantly increased the retention of vitamin E in maize oil compared with adding TBHQ and nitrogen filling.

关 键 词：抗坏血酸棕榈酸酯 玉米油 抗氧化 稳定性 

分 类 号：TS205[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]