抗氧化剂对调味面制品的抗氧化效果研究  

Study on the Antioxidant Effect of Antioxidants on Seasoned Flour Products

作　　者：邵言蹊 SHAO Yanxi(Kangshi(Shanghai)Food Science and Technology Co.,Ltd.,Shanghai 201103,China)

机构地区：[1]上海康识食品科技有限公司,上海201103

出　　处：《农产品加工》2025年第5期76-81,共6页Farm Products Processing

摘　　要：以7种抗氧化剂为研究对象,以氧化诱导时间为评价指标,筛选出4种抗氧化效果较好的抗氧化剂,分别为复配抗氧化剂2、复配抗氧化剂3、10%鼠尾草酸1及10%鼠尾草酸2,其氧化诱导时间分别为(3.53±0.01),(5.36±0.09),(5.12±0.06),(5.99±0.10) h。将4种脂溶性迷迭香提取物分别应用于调味面制品中,分别检测其在60℃和25℃条件下的过氧化值和酸价指标,推导出油脂氧化速率拟合方程,得到其对应的油脂氧化速率Kθ和保质期。在60℃条件下,复配抗氧化剂2、复配抗氧化剂3、10%鼠尾草酸1和10%鼠尾草酸2的Kθ值分别为0.202 4,0.186 9,0.149 0,0.160 2 mmol/(kg·d),对应的保质期分别为16.04,16.60,20.63,19.50 d;在25℃条件下,复配抗氧化剂2、复配抗氧化剂3、10%鼠尾草酸1和10%鼠尾草酸2的Kθ值分别为0.016 1,0.015 7,0.012 7,0.013 2 mmol/(kg·d),对应的保质期分别为201.70,211.12,241.98,236.66 d。将最优抗氧化剂10%鼠尾草酸1制备调味面制品与对照组进行感官评价,结果表明,喜欢新型抗氧化剂10%鼠尾草酸1制备调味面制品的消费者占比62.90%,喜欢对照组整体风味的消费者占比为51.61%。4种不同来源抗氧化剂抗氧化效果较好,且2种迷迭香提取物抗氧化效果优于2种复配抗氧化剂,最优抗氧化剂与对照组在消费者喜好度上也无显著差异。Seven antioxidants were selected as the research objects and the oxidation induction time was used as the evaluation index to screen out four antioxidants with better effect:compound antioxidant 2,compound antioxidant 3,10%carnosic acid 1 and 10%carnosic acid 2,the oxidation induction time was(3.53±0.01),(5.36±0.09),(5.12±0.06),(5.99±0.10)h,respectively.The four fat-soluble rosemary extracts were applied to seasoned flour products,the peroxide and acid value were measured at 60℃and 25℃respectively to derive the fitting equation of oil oxidation rate and obtain the corresponding oil oxidation rate Kθand shelf life.At 60℃,the Kθof compound antioxidant 2,compound antioxidant 3,10%carnosic acid 1 and 10%carnosic acid 2 were 0.2024,0.1869,0.1490,0.1602 mmol/(kg·d),the corresponding shelf life were 16.04,16.60,20.63,19.50 d,respectively.At 25℃,the Kθof compound antioxidant 2,compound antioxidant 3,10%carnosic acid 1 and 10%carnosic acid 2 were 0.0161,0.0157,0.0127,0.0132 mmol/(kg·d),the corresponding shelf life were 201.70,211.12,241.98,236.66 d,respectively.Sensory evaluation was conducted on seasoned flour products prepared with the optimal antioxidant 10%carnosic acid 1 and the control group.The results showed that 62.90%of consumers liked the seasoned flour products prepared with new antioxidant 10%carnosic acid 1,while 51.61%liked the overall flavor of control group.The results indicated that the antioxidant effect of four different sources of antioxidants was better and the antioxidant effects of two rosemary extracts were better than those of two compound antioxidant.There was no significant difference in consumer preference between the optimal antioxidant and the control group.

关 键 词：抗氧化性 调味面制品 氧化稳定性 货架期 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]