羟基酪醇对花生油氧化稳定性的影响  

Effect of Hydroxytyrosol for Oxidation Stability of Peanut Oil

作　　者：梁丰 李雪[2] 王伟[2,3] 张玉 齐千慧[4] 仪淑敏 李一楠 陈玲婷 Liang Feng;Li Xue;Wang Wei;Zhang Yu;Qi Qianhui;Yi Shumin;Li Yinan;Chen Lingting(School of Food Science and Engineering,Bohai University ,Jinzhou 121013;Institute of Agro-product Safety and Nutrition,Zhejiang Academy of Agricultural Sciences ,Hangzhou 310021;School of Biological&Chemical Engineering,Zhejiang University of Science and Technology ,Hangzhou 310023;College of Biosystems Engineering and Food Science,Zhejiang University ,Hangzhou 310058;Hangzhou Viablife Biotech Co.,Ltd.,Hangzhou 311115;Wuyi Zhongzheng Food Testing Co.,Ltd.,Wuyi 321200)

机构地区：[1]渤海大学食品科学与工程学院,锦州121013 [2]浙江省农业科学院农产品质量安全与营养研究所,杭州310021 [3]浙江科技学院生物与化学工程学院,杭州310023 [4]浙江大学生物系统工程与食品科学学院,杭州310058 [5]杭州唯铂莱生物科技有限公司,杭州311115 [6]武义中正食品检测有限公司,武义321200

出　　处：《中国粮油学报》2023年第12期114-120,共7页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省重点研发项目(2021C02002),浙江省分析测试项目(LGC21C200002)。

摘　　要：以羟基酪醇作为抗氧化剂,研究其对花生油氧化稳定性的影响。分别向压榨花生油中添加质量分数为0.001%、0.003%、0.005%的羟基酪醇,并以相同浓度的抗氧化剂叔丁基对苯二酚作为对照,采用60℃Schaal烘箱法进行加速氧化实验,以过氧化值、酸价、脂肪酸组成和p-茴香胺值为考察指标,分析羟基酪醇对压榨花生油的氧化稳定性的影响。在加速氧化31 d后,花生油的过氧化值、酸价和p-茴香胺值分别增加了45.98倍、0.99倍和14.77倍,而主要多不饱和脂肪酸亚油酸呈现下降趋势。当添加质量分数为0.005%的羟基酪醇储藏31 d后,花生油的过氧化值、酸价、p-茴香胺值分别增加了29.77倍、0.61倍和2.92倍,而主要多不饱和脂肪酸亚油酸下降趋势变慢,但减缓效果不及叔丁基对苯二酚组。结果表明,羟基酪醇能有效延缓花生油的氧化过程,随着羟基酪醇浓度的增加,其抗氧化能力逐渐增强。虽然其抗氧化能力低于叔丁基对苯二酚,但鉴于羟基酪醇的食用安全性和功能性,其有望作为抗氧化剂用于提高食用油的氧化稳定性。In this study,hydroxytyrosol was used as antioxidant to investigate its effect on oxidative stability of peanut oil.Pressed peanut oil was taken as the research object,0.001%,0.003%and 0.005%hydroxytyrosol were added,respectively,and the antioxidant tert-butylhydroquinone of the same concentration was used as the control.The accelerated oxidation experiment was carried out by Schaal oven method at 60℃.The effects of hydroxytyrosol on the oxidation stability of pressed peanut oil were studied by using peroxide value,acid value,composition of fatty acid and p-anisidine value as indexes.After 31 days of accelerated oxidation,the peroxide value,acid value and p-anisidine value of peanut oil increased by 45.98 times,0.99 times and 14.77 times,respectively,while the main polyunsaturated fatty acid linoleic acid showed a decreasing trend.After 31 days of storage with 0.005%hydroxytyrosol,the peroxide value,acid value and p-anisidine value of peanut oil increased by 29.77 times,0.61 times and 2.92 times,respectively,while the main polyunsaturated fatty acid linoleic acid decreased slowly,but the slowing effect was not as good as that of tert-butylhydroquinone group.The results indicated that hydroxytyrosol could significantly delay the oxidation process of peanut oil,and its antioxidant ability increased gradually with the increase of the concentration of hydroxytyrosol.Although its antioxidant capacity was lower than that of tert-butylhydroquinone,hydroxytyrosol was expected to be used as an antioxidant to improve the oxidative stability of edible oils due to its biosafety.

关 键 词：花生油 抗氧化剂 羟基酪醇 叔丁基对苯二酚 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]