3种天然抗氧化剂在双低菜籽油中的抗氧化效果  

Antioxidant effects of three natural antioxidants on double low rapeseed oil

作　　者：魏红艳 张玉斌[1] 石岩 WEI Hongyan;ZHANG Yubin;SHI Yan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Xinyi Industrial Co.,Ltd.,Lanzhou 730300,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃鑫益实业有限公司,兰州730300

出　　处：《中国油脂》2022年第3期38-40,共3页China Oils and Fats

基　　金：国家自然科学基金项目(31860463)。

摘　　要：分别向双低菜籽油添加0.2 g/kg的维生素E、抗坏血酸棕榈酸酯及茶多酚棕榈酸酯,采用Schaal烘箱法进行13 d的贮藏试验,测定贮藏过程中酸值、碘值、硫代巴比妥酸值、过氧化值、茴香胺值的变化,研究3种天然抗氧化剂对双低菜籽油的抗氧化效果。结果表明:贮藏期间添加抗氧化剂组双低菜籽油酸值、硫代巴比妥酸值、茴香胺值及过氧化值均有不同程度的上升,但均较未添加抗氧化剂的低,且添加抗坏血酸棕榈酸酯组的4个指标上升速度低于添加茶多酚棕榈酸酯和维生素E组的,贮藏13 d时其过氧化值(0.23 g/100 g)未超过国标限量(0.25 g/100 g);此外,在贮藏13 d期间,添加茶多酚棕榈酸酯、抗坏血酸棕榈酸酯、维生素E的双低菜籽油碘值分别降低了69.34%、55.00%、73.02%,较未添加抗氧化剂的(75.83%)低。综合各项指标分析得知,抗坏血酸棕榈酸酯抑制双低菜籽油氧化效果最好。To study the antixidant effects of three natural antioxidants on double low rapeseed oil, 0.2 g/kg of vitamin E, ascorbyl palmitate and tea polyphenol palmitate were respectively added in double low rapeseed oil, by Schaal oven method for 13 d storage and the change in acid value, iodine value, thiobarbituric acid value, peroxide value and anisidine value during storage were determined. The results showed that the acid value, thiobarbituric acid value, anisidine value and peroxide value of double low rapeseed oil added with antioxidant increased to varying degrees during storage, but they were lower than that of double low rapeseed oil with no antioxidant(control), and the ascorbyl palmitate group had a lower rate of increase than tea polyphenol palmitate group and vitamin E group, and its peroxide value(0.23 g/100 g) did not exceed the national standard(0.25 g/100 g) after 13 d storage. In addition, during the 13 d storage period, the iodine value of the double low rapeseed oil added with tea polyphenol palmitate, ascorbyl palmitate and vitamin E respectively decreased by 69.34%, 55.00% and 73.02% respectively, lower than that of the control(75.83%). Comprehensively, ascorbyl palmitate had the best inhibitory effect on oxidation of double low rapeseed oil.

关 键 词：双低菜籽油 抗氧化 茶多酚棕榈酸酯 抗坏血酸棕榈酸酯 维生素E 

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