原花青素微胶囊对花生油的抗氧化活性研究

Antioxidation effect of proanthocyanidins microencapsuation on peanut oil

以原花青素微胶囊作为抗氧化剂,采用Schaal烘箱法对花生油进行抗氧化研究,并与合成抗氧化剂BHT、PG进行对照,同时考察了BHT、PG以及不同增效剂对原花青素微胶囊抗氧化效果的影响.结果表明,原花青素微胶囊最适添加量为0.04%;原花青素微胶囊与维生素C的增效作用最强;原花青素微胶囊与PG混合使用的效果优于与BHT混合使用的效果.并对花生油货架寿命进行了预测,可知添加抗氧化剂后,花生油的货架期均得到了不同程度的延长.

Using proanthocyanidins microencapsuation as antioxidation, this paper studies on the effect of it on peanut oil. Comparing with synthetic antioxidation BHT, PG; discusses the effect of different kinds of synergistic agent on proanthocyanidins microencapsuation. The resuits indicated that the best amount of proanthocyanidins microencapsuation was 0.04%; the strongest effect of synergistic action on proanthocyanidins microencapsuation was Vitamin C; mix BHT, PG with proanthocyanidins microencapsuation, the result was PG superior to BHT. And predicts shelf life of peanut oil, after added antioxidation, shelf life of peanut oil have been prolonged.