不同抗氧化剂在饲用牛油中的效果比较

Comparison of different antioxidants in the oxidative stability of feed-grade beef tallow

宠物食品一般在表面喷涂一些油脂以满足宠物对能量的需求,牛油是常用的油脂。为了防止牛油的氧化变质,实际生产中常会加入抗氧化剂而抑制其氧化。采用Schall烘箱法,以过氧化值(POV)为参考指标,探讨了没食子酸丙酯(PG)、2,6-二叔丁基对甲酚(BHT)、叔丁基对苯二酚(TBHQ)、生育酚(VE)的抗氧化性及柠檬酸(CA)对它们的增效作用。结果表明:TBHQ对牛油具有良好的抗氧化效果,VE在添加量为0.05%时的抗氧化效果与添加量为0.02%的TBHQ相当;2种不同抗氧化剂复配后比单独使用的效果要好,且柠檬酸具有较好的协同增效作用。

Fat,such as beef tallow,is actually a very important nutritional requirement in pet food,which supplys energy,contributes to palatability,influences the texture of foods,and carries fat soluble vitamins.But fat is easy to be oxidized.The antioxidative activities of PG,BHT,TBHQ,VE,and the synergistic effect of CA to them in beef tallow systems were studied by measuring their peroxide values during accelerated storage.The results showed that TBHQ could significantly reduce the POV of beef tallow.When the concentration of VE was 0.05%,its antioxidative activity was similar to that of 0.02% TBHQ.The antioxidative effects of complex antioxidants of two antioxidants was superior to single antioxidant,and CA had stronger synergistic effect.