提高大豆油水乳状液氧化稳定性的研究

Study on Oxidative Stability of Soybean Oil -in-water Emulsion Containing Iron

为满足不同特殊人群的营养需求,可以设计不同的配方奶粉。富含不饱和脂肪酸的配方奶粉由于含有较高的不饱和脂肪酸油脂,容易出现脂肪氧化的质量问题。本文着重考察了配方粉在成粉前,引起乳状液的氧化的一些影响因素。结果表明,在有铁离子共存时,含花生四烯酸的大豆油水乳状液的脂肪氧化与铁离子成正相关,鏊合剂柠檬酸钠可以通过对铁离子的鏊合作用在起始阶段降低乳状液的氧化程度,抗氧化剂抗坏血酸棕榈酸酯抑制脂肪氧化主要体现在贮存后阶段。当二者联合应用时,在液体乳状液和固体粉状时都具有显著的抗氧化效果。

For soybean oil added with arachidonic acid (AA) emulsion stabilized by whey protein, the effects of iron concentration, chelator and antioxidant on lipid oxidation during accelerated oxidation were examined in this paper. Lipid oxidation determined by TBARS indicated that iron was an important lipid oxidation catalyst in emulsion and the oxidation rate was greatly affected by chelating agent - sodium citrate. The preventive effect of antioxidant on oxidation obviously occurred in the latter oxidative process to eliminate oxygen produced during the oxidative chain reaction. The cooperative effects of both chelator and antioxidant on both the oil-in-water emulsion and the formula powder could greatly prevent the lipid oxidation of fatty acids during preparation and storage.