复合天然抗氧化剂对紫苏籽油氧化稳定性的研究  

Study on the Oxidation Stability of Perilla Seed Oil by Compound Natural Antioxidants

作　　者：吴晓红[1] 高生平[2] 陈宝宏[1] 石雪萍[1] WU Xiao-hong;GAO Sheng-ping;CHEN Bao-hong;SHI Xue-ping(School of Health,Jiangsu Vocational Institute of Commerce,Nanjing 211168,China;Pujiang Institute,Nanjing Tech University,Nanjing 211222,China)

机构地区：[1]江苏经贸职业技术学院健康学院,南京211168 [2]南京工业大学浦江学院,南京211222

出　　处：《中国调味品》2022年第12期73-76,89,共5页China Condiment

基　　金：2021年江苏省高校优秀科技创新团队;江苏经贸职业技术学院科研基金项目(JSJM2022007)。

摘　　要：以紫苏籽油为研究对象,采用Schaal法(63±1)℃加速氧化,探究不同植物源天然抗氧化剂对紫苏籽油氧化稳定性的影响。结果表明,在紫苏籽油加速氧化过程中,迷迭香提取物和丁香提取物均能延缓紫苏籽油的氧化酸败。在紫苏籽油中添加迷迭香提取物和丁香提取物复配组合,加速氧化28 d后,过氧化值、酸价、茴香胺值、羰基价、硫代巴比妥酸值与对照组相比分别降低了25.73%、15.19%、34.12%、30.17%、35.39%,而DPPH和ABTS自由基清除率与对照组相比分别提高了76.19%和57.87%,说明迷迭香提取物和丁香提取物呈协同增效作用。该研究证明了植物源天然抗氧化剂的抗氧化效果,为后续开发不同食用油脂天然抗氧化剂提供了理论依据。With perilla seed oil as the research object,the effect of natural antioxidants from different plants on the oxidation stability of perilla seed oil is explored by Schaal method accelerated oxidation at(63±1)℃.The results show that rosemary extract and clove extract both can delay the oxidative rancidity of perilla seed oil during accelerated oxidation.After adding rosemary extract and clove extract into perilla seed oil to accelerate oxidation for 28 days,compared with the control group,the peroxide value,acid value,anisidine value,carbonyl value,thiobarbituric acid value decrease by 25.73%,15.19%,34.12%,30.17%,35.39%respectively.Compared with the control group,the DPPH and ABTS free radicals scavenging rates increase by 76.19%,57.87%respectively,indicating that rosemary extract and clove extract have synergistic effect.Through this study,the antioxidant effect of plant-derived natural antioxidants is proved,which has provided a theoretical basis for the subsequent development of natural antioxidants for different edible oils.

关 键 词：紫苏籽油 复合 天然抗氧化剂 氧化稳定性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]