五倍子提取物及其衍生物复合抗氧化剂对大豆油贮藏稳定性研究  

Storage Stability of Soybean Oil with Compound Antioxidants Extracted from Gallnut and Its Derivatives

作　　者：李涛林 罗志军 胡鹏刚 吴鑫颖 陈依琳 李斌 LI Taolin;LUO Zhijun;HU Penggang;WU Xinying;CHEN Yilin;LI Bin(College of Brewing and Food Engineering,Guizhou University,Guiyang 550000,China;Guiyang Tannin Technology Co.,Ltd.,Guiyang 550000,China;Guiyang Agricultural Experiment Center,Guiyang 550000,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550000 [2]贵阳单宁科技有限公司,贵州贵阳550000 [3]贵阳市农业试验中心,贵州贵阳550000

出　　处：《食品科技》2024年第3期250-256,共7页Food Science and Technology

基　　金：贵州省科学技术厅项目(黔科合支撑(2022)一般138)。

摘　　要：为探究五倍子提取物及其衍生物对大豆油贮藏期的影响,采用气相色谱-质谱联用法测定大豆油主要脂肪酸的组成,利用Schaal烘箱法加快大豆油氧化,研究五倍子提取物没食子酸及其衍生物没食子酸丙酯等天然物质对大豆油的抗氧化效果,运用响应面法优化研究大豆油的复合天然抗氧化剂配方,并预测其贮藏期。结果表明:单一抗氧化剂对大豆油的抗氧化效果从高到底依次为没食子酸、没食子酸丙酯以及柠檬酸,响应面优化抗氧化剂最佳配比为没食子酸为0.023%、没食子酸丙酯为0.008%、柠檬酸为0.028%。大豆油添加复合天然抗氧化剂后,预测20℃下其货架期为344.8 d,效果优于茶多酚,接近特丁基对苯二酚,与未添加抗氧化剂的大豆油相比,货架期延长6.05倍。该结果可针对性地为大豆油的新型复合天然抗氧化剂研究提供理论依据。In order to investigate the effect of gallnut extract and its derivatives on the storage period of soybean oil,gas chromatography-mass spectrometry was used to determine the composition of the main fatty acids in soybean oil.The Schaal oven method was used to accelerate soybean oil oxidation,and the antioxidant effect of natural substances such as gallic acid and propylgallate,on soybean oil was studied.The response surface methodology was used to optimize the compound natural antioxidant formula of soybean oil and predict its storage period.The results showed that the antioxidant effect of a single antioxidant on soybean oil was ranked from high to low,followed by gallic acid,propyl gallate,and citric acid.The optimal ratio of antioxidant optimized by response surface methodology was 0.023%gallic acid,0.008%propyl gallate,and 0.028%citric acid.After adding composite natural antioxidants to soybean oil,the predicted shelf life at 20℃was 344.8 days,which was better than adding tea polyphenols and close to adding tert-butyl hydroquinone(TBHQ).Compared with soybean oil without added antioxidants,the shelf life was extended by 6.05 times.This result can provide a theoretical basis for the study of new composite natural antioxidants in soybean oil.

关 键 词：大豆油 五倍子提取物 没食子酸 没食子酸丙酯 氧化稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]