天然抗氧化剂对牡丹籽油氧化稳定性的影响

Effect of several natural antioxidants on oxidative stability of peony seed oil

采用Schaal烘箱法,以合成抗氧化剂二叔丁基羟基甲苯(BHT)为阳性对照,研究茶多酚、迷迭香提取物、生育酚、大豆异黄酮、葡萄籽提取物天然抗氧化剂对牡丹籽油氧化稳定性的影响。结果表明,5种天然抗氧化剂均能提高牡丹籽油的氧化稳定性,但单独使用的效果要差于BHT;0.2 g/kg(以底油质量计,下同)迷迭香提取物+0.2 g/kg生育酚的协同抗氧化效果较接近于BHT;柠檬酸对茶多酚、迷迭香提取物、生育酚均有抗氧化增效作用,其中0.2 g/kg柠檬酸+0.4g/kg迷迭香提取物的抗氧化效果要好于0.2 g/kg的BHT。

BHT as a positive control, the effects were studied by Schaal method from the tea polyphenols, rosemary extract, to- eopherol, soy isoflavones and grape seed extract on the oxidative sta- bility of peony seed oil. The results showed that the five kinds of natural antioxidants could improve the oxidative stability of peony seed oil, but used alone was less effective than in BHT; The syner- gistic antioxidant effect is close to BHT when the 0.2 g/kg （in base oil quality, the same below） rosemary extract and 0. 2 g/kg to copherol mixed use; Tea polyphenols, rosemary extract, tocopheroI were increased antioxidant effect by citric acid. Antioxidant effect was better than 0. 2 g/kg BHT when the 0. 2 g/kg citric acid and 0. 4 g/kg rosemary extract mixed use. Kcywords：peony seed oils natural antioxidant; oxidative stability