抗氧化剂对几种冷榨植物油氧化稳定性的影响

EFFECTS OF ANTIOXIDANTS ON OXIDATION STABILITY OF SEVERAL COLD PRESSED VEGETABLE OILS

采用Rancimat法研究了抗坏血酸棕榈酸酯(Ascorbyl palmitate)、BHA、BHT和TBHQ对冷榨油茶籽油、红花籽油、花生油和芝麻油氧化稳定性的影响.结果表明:就氧化稳定性而言,冷榨芝麻油>冷榨花生油>冷榨红花籽油>冷榨油茶籽油;对冷榨油茶籽油而言,BHA具有很好的抗氧化效果,其抗氧化能力比TBHQ好;对冷榨红花籽油、花生油和芝麻油来说,AP、BHA和BHT的抗氧化效果均明显低于TBHQ的抗氧化效果.对于氧化稳定性很好的油脂(如芝麻油),AP、BHA和BHT在其中的抗氧化效果很差;就试验所用的4种冷榨油而言,TBHQ均有较好的抗氧化效果,而AP的抗氧化效果均较差.

In this paper, we studied the effects of Ascorbyl palmitate （AP）, BHA, BHT, and TBHQ on the oxidation stability of cold-pressed camellia oil, safflower seed oil, peanut oil, and sesame oil by Rancimat method. The results showed that the oxidation stability of cold-pressed sesame oil was higher than that of the other three cold-pressed vegetable oils; the oxidation stability of cold-pressed peanut oil was higher than that of cold-pressed safflower seed oil and camellia oil; the oxidation stability of cold-pressed safflower seed oil was higher than that of cold-pressed camellia oil; the cold-pressed camellia oil had good antioxidant effect on BHA, and the BHA antioxidant ability was higher than TBHQ antioxidant ability; and the antioxidant effects of cold-pressed safflower seed oil, peanut oil and sesame oil on AP, BHA and BHT were remarkably lower than the antioxidant effect on TBHQ. Oils （such as sesame oil） with good oxidant stability had poor antioxidant effects on AP, BHA and BHT. The four cold-pressed oils in this paper had good antioxidant effects on TBHQ but antioxidant effects on AP.