期刊论文

中文

粮食与油脂

1008-9578

2019

32

12

25-29

10.3969/j.issn.1008-9578.2019.12.007

“十三五”国家重点研发计划支持项目（2018YFD0401100）；

本校为第一机构

通过Schaal烘箱实验,以过氧化值(PV)、茴香胺值(ρ-AnV)、全氧化值及脂肪酸组成为指标研究2种天然酚类抗氧化剂咖啡酸和阿魏酸及合成抗氧化剂TBHQ对牡丹籽油氧化稳定性影响,并建立牡丹籽油氧化动力学模型,以Rancimat法预测其货架期.研究表明:0.02％ 咖啡酸和0.02％ 阿魏酸对牡丹籽油都有一定的抗氧化效果,与不添加抗氧化剂相比货架期延长2.65、2.55倍,但较TBHQ仍有提升空间,几种抗氧化剂能力大小为TBHQ>咖啡酸>阿魏酸.咖啡酸、阿魏酸能够有效延缓牡丹籽油中 α-亚麻酸等不饱和脂肪酸分解,提高牡丹籽油氧化稳定性和产品质量,能够作为高效、安全的天然抗氧化剂应用于油脂工业.

With peroxide value(PV),ρ-anisidine value(ρ-AnV),total oxidation value and fatty acid composition as indicators,effects of two natural phenolic antioxidants(caffeic acid and ferulic acid)and antioxidant(TBHQ)on oxidative stability of peony seed oil were detected by Schaal oven experiment.Kinetic models of peony seed oil oxidation were established,and Rancimat method was used to predict its shelf life.Studies showed that both 0.02%caffeic acid and 0.02%ferulic acid had certain antioxidant effects on peony seed oil,and the shelf life was 2.65 a...