菜籽多酚在猪油中的抗氧化作用

Antioxidant effect of polyphenols from rapeseed on lard

将猪油在60±2℃下贮藏,在高温下煎炸,测定猪油的过氧化值,对猪油进行感官评定,研究菜籽多酚对猪油在贮藏与煎炸过程中的抗氧化作用。结果表明:菜籽多酚在猪油贮藏与煎炸过程中均具有抗氧化作用。菜籽多酚在猪油60℃贮藏中的最佳添加量为0.05%,在温度低于250℃下煎炸时的最佳添加量为0.01%。菜籽多酚与柠檬酸在猪油抗氧化中具有协同增效作用,0.1%菜籽多酚与2%柠檬酸联合应用的效果优于BHA、HAT、PG,可以取代合成抗氧化剂。

Antioxidant effects of polyphenols from rapeseed （RSPP） on lard were studied by measured the peroxide value （POV） and sense organ evaluates of lard stored at 60 ± 2℃ and deep fried at high temperature. The results showed that RSPP was of antioxidant effects on lard in store and deep-fried process,and the best adding concentration of RSPP to lard stored at 60℃ was 0.05%, and 0.01% to lard deep fried at temperature lower than 250℃. There were synergistic effects on antioxidation when RSPP and citric acid （CA）were used together,and the antioxidant effect of 0.1% RSPP plus 2% CA was better than the effects of BHA and HAT and PG, RSPP plus CA could replace synthesize oxidation inhibitor.