期刊论文

中文

中国食品添加剂

1006-2513

2018

5

122-127

10.3969/j.issn.1006-2513.2018.05.012

“十三五”国家重点计划支持项目子课题（2016YFD0401405）；

本校为第一机构

通过Schaal烘箱法,以过氧化值(POV),共轭二烯值(CD),P-茴香胺值和丙二醛值(TBA)等为氧化稳定性指标,研究不同抗氧化剂对DHA藻油氧化稳定性的影响.采用气相色谱法研究藻油在贮藏过程中脂肪酸组成的变化.结果表明,咖啡酸和阿魏酸对藻油氧化都有较强的抑制作用,抗氧化能力依次为:咖啡酸＞ BHT＞阿魏酸＞L-抗坏血酸棕榈酸酯.因此咖啡酸和阿魏酸可以作为天然抗氧化剂应用于油脂工业.

The influence of different antioxidants on the oxidative stability of DHA algal oil was studied by Schaal oven method with peroxide value （POV）, conjugated diene （CD）, P-anisamide and thiobarbituric acid （TBA） as indices of oxidation stability. Gas chromatography was conducted to analyze the changes of fatty acid composition during the storage of algal oil. The results showed that caffeic acid and ferulic acid had a strong inhibitory effect on the oxidation of algal oil, and the antioxidant activity was in order as caffeic acid, BHT, feru...