期刊论文

Effect of soybean lecithin and multiple antioxidants on oxidation stability of DHA algal oil

中文

中国食品添加剂

1006-2513

2018

8

152-156

10.3969/j.issn.1006-2513.2018.08.018

“十三五”国家重点研发计划支持项目（2018YFD0401100）；

本校为第一机构

采用Schaal烘箱加速氧化试验和Rancimat法研究大豆卵磷脂在DHA藻油中的抗氧化能力;以PF值为指标,通过L9（34）正交试验优化DHA藻油复合抗氧化剂;采用Schaal烘箱法比较优化组和对照组对DHA藻油过氧化值的影响,并预测其货架期。研究表明:大豆卵磷脂对DHA藻油有抗氧化效果,呈剂量效应关系;使用0.02%维生素E,0.02%L-抗坏血酸棕榈酸酯和0.04%大豆卵磷脂,能使DHA藻油在20℃的货架期从96d延长到192d。因此大豆卵磷脂是一种抗氧化效果优良的天然抗氧化剂。

The antioxidation activity of soybean lecithin on DHA algal oil was studied by Schaal oven accelerated oxidation test and Rancimat. The L9（34） orthogonal test was applied to optimize the combination of antioxidants using protection factor（PF）value as the index. The peroxide value（POV）of DHA algal oil with or without optimized antioxidants were compared by Schaal test. The results indicated that 0.02%VE, 0.02%L-ascorbyl palmitate and 0.04% soybean lecithin can extend the shelf life of DHA algal oil from 96 days to 192 days at 20℃. Therefore, as a natural ant...