不同抗氧化剂对甘薯叶酱菜的氧化稳定性影响  

Effect of Antioxidants on the Oxidative Stability of Sweet Potato Leaf

作　　者：刘佳莹 王佳欣 尚珊 常欣悦 祁立波[1] LIU Jiaying;WANG Jiaxin;SHANG Shan;CHANG Xinyue;QI Libo(School of Food Science and Technology,SKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,Liaoning,China)

机构地区：[1]大连工业大学食品学院,海洋食品加工与安全控制全国重点实验室,国家海洋食品工程技术研究中心,海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

出　　处：《食品研究与开发》2024年第24期1-12,共12页Food Research and Development

基　　金：国家重点研发计划项目(2023YFF1105204);辽宁省揭榜挂帅科技攻关项目(2022JH1/10400019)。

摘　　要：该研究以开发的一款花生油添加量为20%的甘薯叶酱菜为研究对象,探究在采用Schaal烘箱法加速氧化甘薯叶酱菜产品过程中添加不同抗氧化剂植酸(phytic acid,PA)、乙二胺四乙酸二钠(disodium ethylenediaminetet‐raacetic acid disodium salt,EDTA‐2Na)和维生素C(vitamin C,VC)对其稳定性的影响。通过测定甘薯叶酱菜在加速氧化过程中过氧化值(peroxide value,POV)、酸价(acid value,AV)、硫代巴比妥酸(thiobarbituric acid,TBARS)值、总氧化值(total oxidation value,TOTOX)、滋味和感官评分等指标,优化出适用于甘薯叶酱菜的最佳复配抗氧化剂。结果表明,复配抗氧化剂的效果优于单一抗氧化剂,其中添加0.020%乙二胺四乙酸二钠和0.10%维生素C的复配抗氧化剂在甘薯叶酱菜加速贮藏60 d时的酸价和硫代巴比妥酸值相比对照组降低21.55%和53.25%,能有效延缓其品质的劣化。该试验结果可对类似含油量比较高的酱菜产品选择抗氧化剂,提高产品的氧化稳定性提供理论参考。A sweet potato(Ipomoea batatas(L.)Lam.)leaf pickle added with 20%peanut oil was investi‐gated to explore the effect of different antioxidants including phytic acid(PA),disodium ethylenediaminetet‐raacetic acid disodium salt(EDTA‐2Na)and vitamin C(VC)on its stability during accelerated oxidation using the Schaal oven method.Peroxide value(POV),acid value(AV),thiobarbituric acid(TBARS)value,total oxi‐dation value(TOTOX),taste,and sensory scores were determined during the accelerated oxidation process to optimize the suitable compound antioxidants.The results indicated that the compound antioxidant was more ef‐fective than the single antioxidant.The AV and TBARS values of sweet potato leaf pickles added with 0.020%EDTA‐2Na and 0.10%VC decreased by 21.55%and 53.25%,respectively,compared with that of the control group after 60 d of accelerated oxidation.This could effectively mitigate the quality deterioration of sweet potato leaf pickles.The results can provide a theoretical reference for the selection of antioxidants to im‐prove the oxidative stability of similar pickles with high oil content.

关 键 词：酱菜 抗氧化 氧化稳定性 复配抗氧化剂 酸价 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]