天然复合抗氧化剂对精炼栀子果油抗氧化性影响  

Effects of Natural Complex Antioxidants on Antioxidant Properties of Refined Gardenia Fruit Oil

作　　者：骆小凡 金清馨 许光治[1] 高前欣[1] 王艳 张有做[1] 倪勤学[1] Luo Xiaofan;Jin Qingxin;Xu Guangzhi;Gao Qianxin;Wang Yan;Zhang Youzuo;Ni Qinxue(School of Agriculture and Food Science,Zhejiang A&F University,Lin an 311300)

机构地区：[1]浙江农林大学农业与食品科学学院,临安311300

出　　处：《中国粮油学报》2024年第5期130-137,共8页Journal of the Chinese Cereals and Oils Association

摘　　要：为探究天然复合抗氧化剂在煎炸条件下对精炼栀子果油的保护作用,以精炼栀子果油为原料,比较天然抗氧化剂(葡萄籽提取物、茶多酚、茶多酚棕榈酸酯、抗坏血酸棕榈酸酯、迷迭香提取物)和合成抗氧化剂(dl-α-生育酚、BHT、TBHQ)在精炼栀子果油中溶解前后的自由基清除能力及对油脂保护系数(Pf)值的影响;通过D-optimal设计分析确定天然复合抗氧化剂复合配方;在160℃条件下,考察添加了TBHQ和天然复合抗氧化剂后精炼栀子果油的过氧化值、羰基价、茴香胺值和主要脂肪酸变化规律。结果表明,茶多酚棕榈酸酯、抗坏血酸棕榈酸酯、迷迭香提取物溶于精炼栀子果油后能更好的发挥其自由基清除能力,提高油脂Pf值,茶多酚在提高油脂Pf值方面也具有显著效果;天然复合抗氧化剂复合配方为茶多酚0.02 g/kg+茶多酚棕榈酸酯0.33 g/kg+抗坏血酸棕榈酸酯0.01 g/kg+迷迭香提取物0.03 g/kg;添加天然复合抗氧化剂后对精炼栀子果油的过氧化值、羰基价的抑制效果均好于TBHQ,对茴香胺值抑制效果与TBHQ相当,对多不饱和脂肪酸具有良好的保护效果。天然抗氧化剂在精炼栀子果油中的抗氧化效果良好,添加天然复合抗氧化剂后精炼栀子果油具有很好的氧化稳定性。The protective effects of natural compound antioxidants on refined gardenia fruit oil under frying conditions were investigated.Refined gardenia fruit oil was used as raw material,the free radical scavenging ability and lipid protection factor(Pf)values of natural antioxidants(grape seed extract,tea polyphenol,tea polyphenol palmitate,ascorbyl palmitate,rosemary extract)and synthetic antioxidants(dl-α-tocopherol,BHT,TBHQ)before and after dissolving with refined gardenia fruit oil were compared.The natural compound antioxidant compound formula was determined by D-optimal design analysis.The peroxide value,carbonyl value,anisidine value and main fatty acids of refined gardenia fruit oil were compared after TBHQ and natural compound antioxidants were added at 160℃.The free radical scavenging ability and the Pf value of oil were improved when the tea polyphenol palmitate,ascorbic palmitate,and rosemary extract dissolved in refined gardenia fruit oil.The Pf value of oil was also significantly improved by tea polyphenol.The compound formula of natural composite antioxidant was tea polyphenol 0.02 g/kg+tea polyphenol palmitate 0.33 g/kg+ascorbic palmitate 0.01 g/kg+rosemary extract 0.03 g/kg;the inhibition effect on peroxidation value and carbonyl value of refined gardenia fruit oil was better than that of TBHQ,and the inhibition effect on anisidine value was similar to that of TBHQ after natural compound antioxidants was added,moreover,the protection of polyunsaturated fatty acids was developed with natural compound antioxidants.The antioxidant and oxidation stability of refined gardenia fruit oil were significantly increased with addition of natural compound antioxidants.

关 键 词：精炼栀子果油 天然复合抗氧化剂 抗氧化性 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程]