花椒油树脂抗氧化性的初步研究

Preliminary study of the anti-oxidation of pepper oil resin

以花生油脂为底物,对花椒油树脂的抗氧化性能及协同增效作用进行了分析和初步研究。结果表明:花椒油树脂有一定的抗氧化性能,可以有效地延缓油脂氧化反应,其抗氧化效果随其用量的增加而加强;高温易导致花生油的过氧化值升高较快,所以添加了油树脂的花生油应贮藏在低温条件下。

Based on a peanut oil and fat, an assay and preliminary study of the anti-oxidative performance and synergic effect of a pepper oil resin is carried out. The results indicate that the pepper oil resin has some anti-oxidative performance, can effectively slow oxidation of oil and fat, has enhanced anti-oxidative effect as its amount increases. Elevated temperature easily leads to too much increase of peroxide value of a peanut oil, so the peanut oil which has an added oil resin should be stored at low temperature conditions.