几种天然抗氧化剂在大豆油脂中的应用

The effect of different natural antioxidants in the soy oil

以迷迭香、茶多酚和维生素E作为大豆油脂抗氧化剂,采用Schall烘箱法研究了三种天然抗氧化剂在大豆油脂中的抗氧化效果。结果表明当抗氧化剂的添加浓度均为0.01%时,茶多酚的抗氧化效果优于迷迭香和维生素E,茶多酚的抗氧化效果与其浓度呈剂量效应关系,但抗氧化效应的增加幅度在浓度为0.01%-0.04%范围内没有显著差异(P<0.05)。添加维生素E、维生素C或柠檬酸作为抗氧化助剂均能提高茶多酚的抗氧化效果,然而在添加浓度为0.01%时,其增加幅度之间也没有显著差异(P<0.05)。

Taken the rosemary （Rosmarinus officinalisL. , tea polyphenols and vitamin E as the natural antioxidants, the antioxidant effect of them in soy oil was explored by the method of Schall heating oven. The results demonstrate that the tea polyphenols is the best among them and the antioxidant effect Of tea polyphenols increases with the enhancement of it＇s concentration, but their antioxidant extent has no significant different in the concentration of 0. 01%～0. 04% （P 〈 0. 05）. Adding the vitamin E, citric acid and vitamin C as the accessory, the antioxidant effect of tea polyphenols is improved, but they are also no significant difference at the adding concentration of 0. 01% （ P 〈 0. 05）.