脉冲强光及抗氧化剂对动物油脂的影响

Effects of Pulsed Light and Antioxidants on Oxidation of Animal Fat

研究了不同抗氧化剂对动物油脂的抗氧化作用,探讨了脉冲时间、贮藏温度以及抗氧化剂对经脉冲强光处理动物油脂氧化的影响。结果表明,VE、燕麦油、VC和杨梅多酚4种物质对动物油脂都有抗氧化作用,其添加的最佳质量分数分别为0.5%、0.5%、0.01%0、.07%。脉冲强光处理可加速动物油脂的过氧化,且随脉冲强光闪照时间的增加,动物油脂的氧化程度加剧。经脉冲强光处理的动物油脂其在不同温度下的贮藏稳定性均有所下降;随贮藏温度的升高和脉冲闪照时间的增加,油脂的氧化速度加快。脉冲强光处理前添加的VE、燕麦油和杨梅多酚仍具有降低脉冲强光诱导动物油脂的过氧化作用,而VC却产生促氧化作用。

The antioxidant capacities of different antioxidants and the effects of pulsed time, storage conditions and antioxidants on the pero - oxidation of animal fat treated by pulsed light were investigated. The results showed that the VE, Oat oil, VC and the polyphenol extract from fruits of Chinese bayberry had anti-oxidation effects on animal fat, and their optimal concentrations were 0.5,0.5,0.01 and 0.07% respectively. Pulsed light treatment could induce oxidation of animal fat. With the increase of pulsed time, the oxidation degree of animal fat was strengthened. After pulsed light treatment, the storage stability of the animal fat decreased under different storage temperatures （4,37, 60 ℃ ）, while the oxidation speed of animal fat increased with the increasing of pulsed time and storage temperature. Besides, the antioxidants of the VE, oat oil and the polyphenol extract from fruits of Chinese bayberry added in animal fat had reduced the peroxidation effects induced by the pulsed light,whereas VC had promoted oxidation effect on animal fat.