迷迭香脂溶性复配抗氧化剂对花生油煎炸过程品质的影响  

Effect of rosemary fat-soluble compound antioxidant on peanut oil quality during frying process

作　　者：王莹 邓慧 曾祥辉 杨梦男 曾雅倩 WANG Ying;DENG Hui;ZENG Xiang-hui;YANG Meng-nan;ZENG Ya-qian(College of Food and Chemistry Engineering,Shaoyang University,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000

出　　处：《中国油料作物学报》2023年第3期637-642,共6页Chinese Journal of Oil Crop Sciences

基　　金：湖南省自然科学基金(2022JJ50212);邵阳学院研究生科研创新项目(CX2021SY072)。

摘　　要：为有效延缓煎炸油品质恶化,研究使用迷迭香脂溶性复配抗氧化剂后花生油煎炸过程中的品质变化,将迷迭香脂溶性提取物(鼠尾草酸、鼠尾草酚、熊果酸)、维生素C、L-抗坏血酸棕榈酸酯进行三元复配,与人工合成抗氧化剂TBHQ进行对比,以酸值、过氧化值、丙二醛值、共轭二烯值、共轭三烯值、色值为指标,同时进行感官评价。结果表明:160℃下进行24 h的间歇煎炸,在不添加新油的条件下,该迷迭香脂溶性三元复配抗氧化剂对酸值及丙二醛值的升高起到一定抑制作用,分别为空白组的50.8%和55.8%;与空白组相比,共轭二烯值、共轭三烯值分别降低0.263、0.992,有效降解了高温煎炸过程中产生的共轭二烯与共轭三烯化合物;色值无显著变化。相比化学合成抗氧化剂TBHQ,迷迭香脂溶性提取物+维生素C+L-抗坏血酸三元复配抗氧化剂在提高花生油煎炸稳定性方面表现出较好的优势,能有效延缓煎炸油品质恶化,延长食用寿命。In order to effectively delay the deterioration of frying oil quality,peanut oil quality was investigated during frying process after using rosemary fat-soluble compound antioxidant.Rosemary fat-soluble extract(car-nosic acid,carnosol and ursolic acid),vitamin C,L-ascorbyl palmitate were used for ternary blends,and then com-pared with synthetic antioxidants TBHQ.The investigated indexes included acid value,peroxide value,malondialde-hyde value,sconjugated diene value,conjugated triene,light transmittance,color value,sensory evaluation.Results showed that under 160℃for 24 h of intermittent fried,ternary blends inhibited acid value and malondialdehyde val-ue,only 50.8%and 55.8%of the blank respectively.Moreover,compared with blank,value of conjugated diene and conjugated triene decreased by 0.263 and 0.992 respectively,which effectively led to the degradation of conjugated diene and conjugated triene compounds during high temperature frying.No significant change in color value was found.Compared with chemical synthesis antioxidant TBHQ,ternary blends(rosemary fat-soluble extract+vitamin C+L-ascorbyl palmitate)showed better advantages in improving the frying stability of peanut oil,and could effec-tively delay the oil deterioration and prolong its edible life.

关 键 词：煎炸油 迷迭香 脂溶性复配抗氧化剂 品质变化 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] S565.2[轻工技术与工程—食品科学与工程]