香茅精油对花生油储藏氧化稳定性的影响  

The effect of citronella essential oil on the oxidation stability of peanut oil during storage

作　　者：宋娜[1] 李竹生[1] 马宇翔[2] SONG Na;LI Zhu-sheng;MA Yu-xiang(College of Life and Health,Zhengzhou Technical College,Zhengzhou 450121,Henan,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]郑州职业技术学院生命健康学院,河南郑州450121 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2023年第6期58-61,共4页Cereals & Oils

基　　金：河南省高等教育教学改革与实践项目(2021SJGLX839)。

摘　　要：采用水蒸气蒸馏法提取香茅精油,然后将精油加入花生油中,在65℃的条件下进行加速储藏试验,探究其对花生油储藏氧化稳定性的影响。结果表明:添加香茅精油0.08%(以花生油质量计)的花生油样品在储藏30 d后,其酸价、过氧化值、茴香胺值、硫代巴比妥酸值、共轭二烯值和共轭三烯值相较于对照组分别降低了0.50 mg KOH/g、78.4 mmol O_(2)/kg、12.2、0.91 mg/kg、11.06和9.78,表明香茅精油在花生油储藏过程中有良好的抗氧化作用。可为香茅精油作为天然抗氧化剂的开发提供理论参考。Citronella essential oil(CEO)was extracted by steam distillation,and then the essential oil was added into peanut oil.The accelerated storage test was carried out at 65℃ to explore the effect of CEO on the oxidation stability of peanut oil.The results showed that compared with the control group,the acid value,peroxide value,anisidine value,thiobarbituric acid value,conjugated diene value and conjugated triene value of peanut oil samples supplemented with 0.08% citronella essential oil(based on the mass of peanut oil)decreased by 0.50 mg K0H/g,78.4 mmol O_(2)/kg,12.2,0.91 mg/kg,11.06 and 9.78,respectively,after 30 d of storage,indicating that the essential oil of citronella had good antioxidant activity during storage of peanut oil.It provided theoretical reference for the development of citronella essential oil as natural antioxidant.

关 键 词：香茅精油 抗氧化活性 花生油 储藏 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]