不同抗氧化剂对米糠油抗氧化性能影响的研究

Effects of several antioxidants on the antioxidation of rice bran oil

试验研究了在(63±1)℃加速氧化条件下,以过氧化值(POV)作为评价指标,TBHQ、BHT、PG、柠檬酸及复配抗氧化剂对米糠油抗氧化性能的影响。结果表明,复配氧化剂的抗氧化效果优于单一抗氧化剂,柠檬酸对酶抗氧化剂有协同增效作用,精制米糠油中添加0.015%TBHQ+0.005%PG和0.01%柠檬酸的抗氧化效果最好,是不加抗氧化剂的米糠油的抗氧化效果的9倍。

Using peroxide value （POV） as evaluation parameter, the effects of TBHQ, BHT, PG, citric acid and complex antioxidants on the antioxidation of rice bran oil were studied under （63 ± 1）℃ accelerated oxidation conditions. The results showed that the complex antioxidant was superior to single antioxidant on antioxidation, and citric acid had synergistic effect on antioxidants. The addition of complex antioxidant containing 0.015% TBHQ, 0.005% PG and 0.01% citric acid could significantly improve the antioxidative activity office bran oil, which was 9 times higher than that of the rice bran oil without the addition of antioxidants.