苹果多酚延长胡麻油贮藏期和维持较好品质的研究  

Reseanh on Prolonging the Storage Period and Maintain Better Quality of Flax Oil with Apple Polyphenols

作　　者：李新明 李群 LI Xinming;LI Qun(Institute for Functional Food,Shanxi Agricultural University,Taiyuan,Shanxi 030000,China)

机构地区：[1]山西农业大学功能食品研究院,山西太原030000

出　　处：《农产品加工》2024年第15期12-14,共3页Farm Products Processing

基　　金：山西省科技成果转化项目(202104021301037);深圳市科技计划项目(KCXFZ20201221173611030)。

摘　　要：对苹果多酚对胡麻油贮藏效果及胡麻油的体外抗菌活性进行研究。将胡麻油分别贮藏在10,4,0℃下,同时,各温度另设一多酚处理组,每组7瓶,油样品均贮藏于冷库,每隔3个月随机取出3份样品,测其酸值、过氧化值,并分析胡麻油的抗菌性。结果表明,在贮藏期间(10,4,0℃),各组胡麻油的酸值和过氧化值均随时间延长而增加,相比各对照组,各多酚处理组胡麻油的酸值和过氧化值在各测试时间点均较低;体外抗菌试验中,各组胡麻油均显示了一定的抗菌活性,贮温越低,胡麻油的抗菌活性越强,且多酚处理各组胡麻油的抗菌活性均较各自对照组强。研究表明,苹果多酚能够有效延长胡麻油的贮藏期,维持胡麻油的品质。The effect of apple polyphenols on the storage of flax oil and the antibacterial activity of flax oil in vitro were studied.Flax oil was stored at 10,4,0℃respectively.At the same time,another polyphenol treatment group was set up with 7 bottles in each group.The oil samples were stored in the cold storage.The acid value,peroxide value and antibacterial activity of flax oil were measured in 3 random samples every 3 months.The results showed that during storage(10,4,0℃),the acid value and peroxide value of flax oil increased with time,the acid value and peroxide value of flax oil in each polyphenol treatment group were lower at each time point compared to control groups.In vitro antibacterial test,all groups of flax oil showed certain antibacterial activity,the lower the storage temperature,the stronger the antibacterial activity of flax oil.Moreover,the antibacterial activity of flax oil treated with polyphenol was stronger than that of the control group.These results indicated that apple polyphenols could effectively prolong the storage period of flax oil and maintain the quality of flax oil.

关 键 词：苹果多酚 胡麻油 酸值 过氧化值 抗菌活性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]