复配天然抗氧化剂对核桃油抗氧化性能及货架期的影响  

Effect of compound natural antioxidants on the antioxidant performance and shelf life of walnut oil

作　　者：杨进芳 彭丹[1] 陈名扬 杨嘉盛 毕艳兰[1] YANG Jinfang;PENG Dan;CHEN Mingyang;YANG Jiasheng;BI Yanlan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2021年第5期64-69,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31671818);河南省科技攻关项目(212102110341)。

摘　　要：为了延长核桃油的货架期,通过Rancimat法研究了维生素E、迷迭香提取物、茶多酚对核桃油的抗氧化效果,采用响应面法优化了核桃油的复配天然抗氧化剂配方,建立了维生素E、迷迭香提取物、茶多酚含量与核桃油氧化诱导时间的关系模型,考察了添加最优复配天然抗氧化剂的核桃油的氧化动力学模型。结果显示:随着单一天然抗氧化剂维生素E、迷迭香提取物、茶多酚添加量的增加,核桃油的氧化诱导时间逐渐延长,且两者具有较好的线性关系,天然抗氧化剂的抗氧化效果为迷迭香提取物>茶多酚>V E;复配天然抗氧化剂最佳配方为维生素E添加量880 mg/kg、迷迭香提取物添加量690 mg/kg和茶多酚添加量340 mg/kg,此时氧化诱导时间为8.82 h;添加最优复配天然抗氧化剂时,常温20℃条件下核桃油的理论货架期相比于空白组延长5.6倍。该研究为延长核桃油及其产品的保质期提供了技术参考。Walnut oil is a nutrient-rich health oil.However,oxidative rancidity often occurs in the processes of processing,storage,and sales,resulting in its flavor worse,nutritional value reduced,and harmful substances generated.Therefore,oxidative rancidity causes great economic losses to the related enterprises.To extend the shelf life of walnut oil,the fatty acid composition of walnut oil,and the antioxidant effects of vitamin E,rosemary extract,and tea polyphenols on walnut oil were studied by the Rancimat method.Response surface method was also used to study and optimize the natural antioxidant formula of walnut oil.Then,the relationship between vitamin E,rosemary extract,tea polyphenols and the oxidation induction time was established,and the oxidation kinetics model of walnut oil with the optimized combination of natural antioxidants was investigated in detail.The results showed that the addition of antioxidants performed the best anti-oxidation.The content of unsaturated fatty acids in walnut oil was relatively high,accounting for about 90%,of which polyunsaturated fatty acids exceeded 70%.With the increase amount of the single natural antioxidant vitamin E,rosemary extract,and tea polyphenols,the oxidation induction time of walnut oil was gradually extended.In addition,there was a good linear relationship between the oxidation induction time and the content of single natural antioxidant.The order of antioxidant effects of natural antioxidants was rosemary extract>tea polyphenols>V E.The best formula of compound natural antioxidants was vitamin E 880 mg/kg,rosemary extract 690 mg/kg and tea polyphenols 340 mg/kg.Under these conditions,the oxidation induction time was 8.82 hours,and the theoretical shelf life of walnut oil at temperature 20℃was 5.6 times longer than that of the control group.This research also provides a technical reference for extending the shelf life of walnut oil and its products.

关 键 词：核桃油 天然抗氧化剂 RANCIMAT法 油脂氧化 货架期 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]