天然抗氧化剂对亚麻籽甘油二酯油氧化稳定性的影响  

Effects of natural antioxidants on oxidative stability of flaxseed-based diacylglycerol oil

作　　者：姚怡心 刘萱 李志刚[2] 蓝东明 王卫飞 王永华[1,4] YAO Yixin;LIU Xuan;LI Zhigang;LAN Dongming;WANG Weifei;WANG Yonghua(College of Food Sciences and Engineering,South China University of Technology,Guangzhou 510640,China;School of Bioscience and Bioengineering,South China University of Technology,Guangzhou 510640,China;Sericultural and Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;Guangdong Youmei Institute of Intelligent Bio-manufacturing,Foshan 528226,Guangdong,China)

机构地区：[1]华南理工大学食品科学与工程学院,广州510640 [2]华南理工大学生物科学与工程学院,广州510640 [3]广东省农业科学院蚕业与农产品加工研究所,广州510640 [4]广东优酶生物制造研究院,广东佛山528226

出　　处：《中国油脂》2022年第12期46-50,69,共6页China Oils and Fats

基　　金：国家重点研发计划(2019YFD1002403);国家自然科学基金(31930084);国家杰出青年科学基金(31725022);广东省科技计划项目(2019A050503002);佛山市科技创新项目(FSOAA-KJ919-4402-0013)。

摘　　要：为提高亚麻籽甘油二酯油的氧化稳定性,研究了抗坏血酸棕榈酸酯、迷迭香提取物和维生素E及其组合对亚麻籽甘油二酯油的抗氧化作用。以氧化诱导时间为响应值,在单因素实验基础上,通过响应面分析确定最优的抗氧化剂组合。考察了优化的抗氧化剂组合对亚麻籽甘油二酯油高温加热时反式脂肪酸含量的影响。结果表明:相较于单一的维生素E、迷迭香提取物和抗坏血酸棕榈酸酯,三者组合能显著提高亚麻籽甘油二酯油的氧化稳定性;最优抗氧化剂组合为抗坏血酸棕榈酸酯添加量84 mg/kg、迷迭香提取物添加量405 mg/kg、维生素E添加量1808 mg/kg,在此条件下亚麻籽甘油二酯油的氧化诱导时间为11.13 h,是空白对照的6.79倍;该抗氧化剂组合能抑制油中反式脂肪酸的生成。天然抗氧化剂绿色、安全,可有效提高亚麻籽甘油二酯油的氧化稳定性。In order to improve the oxidative stability of flaxseed-based diacylglycerol oil(FDO),the antioxidant effects of ascorbate palmitate,rosemary extract,vitamin E and their combination on the FDO were studied.With oxidation induction time as response value,on the basis of single factor experiment,response surface methodology was used to determine the optimal antioxidant combination.The optimized antioxidant combination was applied to the high temperature heating of FDO to investigate its effect on the content of trans fatty acids.The results showed that compared with single antioxidant,the combination of ascorbate palmitate,rosemary extract and vitamin E could improve the oxidative stability of FDO significantly.The optimal antioxidant combination was obtained as follows:ascorbate palmitate 84 mg/kg,rosemary extract 405 mg/kg and vitamin E 1808 mg/kg.Under these conditions,the oxidation induction time of FDO was 11.13 h,which was 6.79 times of the blank control.The antioxidant combination could inhibit the formation of trans fatty acids.Natural antioxidants are green and safe,and can effectively improve the oxidative stability of FDO.

关 键 词：亚麻籽甘油二酯油 天然抗氧化剂 氧化诱导时间 反式脂肪酸 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS225.6[轻工技术与工程—食品科学与工程]