没食子酸丙酯对猪油的抗氧化效果研究  

Effects of propyl gallate on antioxidant effect of lard

作　　者：张慧慧 高盼 陈哲 李峰 鲍亮 钟武 殷娇娇 胡传荣 何东平 ZHANG Hui-Hui;GAO Pan;CHEN Zhe;LI Feng;BAO Liang;ZHONG Wu;YIN Jiao-Jiao;HU Chuan-Rong;HE Dong-Ping(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory of Edible Oil Quality and Safety for State Market Regulation,Wuhan 430023,China;Wuhan Institute for Food and Cosmetic Control,Wuhan 430012,China;Deyang Tara Biotechnology Co.,Ltd.,Deyang 618400,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]国家市场监管重点实验室(食用油质量与安全),武汉430023 [3]武汉食品化妆品检验所,武汉430012 [4]德阳塔拉生物科技有限公司,德阳618400

出　　处：《食品安全质量检测学报》2023年第23期43-50,共8页Journal of Food Safety and Quality

摘　　要：目的研究不同浓度的没食子酸丙酯(propyl gallate,PG)对猪油抗氧化效果的影响。方法以酸价(acid value,AV)、过氧化值(peroxide value,PV)、茴香胺值(ρ-anisidine value,ρ-AnV)、1,1-二苯代苦基苯肼(1,1-diphenyl-2-picryl-hydrazyl,DPPH)自由基清除能力和脂肪酸组成为指标,采用Schaal法检测猪油抗氧化性能,结合Rancimat法测得高温下的氧化稳定性指数(oxidation stability index,OSI),比较了不同浓度(0.02、0.04、0.06、0.08、0.10g/kg)的PG对猪油的抗氧化效果,通过主成分分析得出PG在猪油中应用的最佳浓度。结果PG能够有效延缓猪油各项氧化基础指标的升高,且对其脂肪酸组成无显著影响(P>0.05),可作为一种安全高效的抗氧化剂应用于猪油中。主成分分析结果表明,添加0.10g/kg为PG在猪油中应用的最佳浓度,其AV(1.83 mg/g)和PV(1.30 g/100 g)在Schaal烘箱实验15 d后最低,ρ-AnV为18.33,DPPH自由基清除能力为12.44μmol TE/kg,OSI为0.96 h,抗氧化保护系数为1.45。结论PG可有效提高猪油的氧化稳定性,浓度对PG在猪油中的抗氧化效果有影响,其中浓度在0.10g/kg时效果最佳。本研究可为PG在动物油中的应用提供指导依据,具有重要的理论和应用价值。Objective To study the effects of different concentrations of propyl gallate(PG)on the antioxidant effect of lard.Methods Acid value(AV),peroxide value(PV),andρ-anisidine value(ρ-AnV),1,1-diphenyl-2-picryl-hydrazyl(DPPH)radical scavenging ability,and fatty acid composition were used as indicators.Schaal method was used to detect the antioxidant performance of lard,and the oxidation stability index(OSI)at high temperature by Rancimat method.The antioxidant effects of PG at different concentrations(0.02,0.04,0.06,0.08,0.10 g/kg)on lard were compared,and the optimal concentration of PG applied in lard was determined through principal component analysis.Results PG could effectively delay the increase of various oxidation basic indexes of lard,and had no significant effect on its fatty acid composition(P>0.05),and could be used as a safe and efficient antioxidant in lard.The results of principal component analysis showed that adding 0.10 g/kg was the optimal concentration of PG in lard,AV(1.83 mg/g)and PV(1.30 g/100 g)were the lowest after 15 days of Schaal oven experiment,ρ-AnV was 18.33.The DPPH radical scavenging ability was 12.44μmol TE/kg,the OSI was 0.96 h,and the antioxidant protection coefficient was 1.45.Conclusion PG can effectively improve the oxidative stability of lard,and the concentration has an impact on the antioxidant effect of PG in lard,with a concentration of 0.10 g/kg having the best effect.This study can provide guidance for the application of PG in animal oil,and has important theoretical and practical value.

关 键 词：猪油 没食子酸丙酯 抗氧化 主成分分析 

分 类 号：TS225.21[轻工技术与工程—粮食、油脂及植物蛋白工程]