虾青素联合茶多酚对南湾鳙鱼油抗氧化作用的研究

Effect of tea polyphenols and astaxanthin on antioxide of fish oil of Nan-Wan sand gurnard

目的:分析虾青素联合茶多酚对南湾鳙鱼进行保鲜的可行性。方法:三氯甲烷-乙醇法从南湾鳙鱼肉糜中提取鱼油,将虾青素和油溶性茶多酚的混合物添加到在烘箱强化保存条件下(60℃65℃)的鱼油中,定时测定鱼油酸价、过氧化值等指标的变化,并和虾青素、茶多酚、叔丁基对苯二酚(TBHQ)、丁基羟基茴香醚(BHA)、维生素E五种单一抗氧化剂对鱼油的抗氧化作用进行比较,考查虾青素和茶多酚联合作用对南湾鳙鱼油抗氧化性能的影响。结果:鱼油中添加抗氧化剂可明显抑制酸价和过氧化值的上升,单一抗氧化剂对南湾鳙鱼油的抗氧化性能表现为:TBHQ>虾青素>油溶性茶多酚>BHA>维生素E,虾青素联合茶多酚对南湾鳙鱼油的抗氧化作用和TBHQ相当,0.02%虾青素+0.02%茶多酚的复合抗氧化剂可使南湾鳙鱼油在20℃条件下的预期贮藏期从20d延长到120d。结论:虾青素联合茶多酚对南湾鳙鱼油具有良好的抗氧化作用,鱼油中二者的添加量为0.02%虾青素+0.02%茶多酚。

Objective ： The study was to explore the feasibility of using astaxanthin and tea polyphenols in fresh - keep- ing of Nan - Wan Sand Gurnard fish. Method ： The fish oil were extracted from fish flake by chloroform - ethanol meth- od, staxanthin blended with tea polyphenols were added fish oil stored at 60℃. The changes of acid value and peroxide value of fish oil at a certain period of time were measured. Fish oil oxidization and antioxidation were tested and com- pared by five kinds of antioxidants： astaxanthin, tea polyphenols, tert - butyl hydroquinone （TBHQ）, butyl- hydroxyanisd （BHA） and VE Result： Antioxidants significantly inhibited the increase of acid value and peroxide value of fish oil, each antioxidant had different activities to fish oil： TBHQ was bitter than astaxanthin, followed by tea poly- phenols, BHA and vitamin E. Antioxidant compound had the same anti - oxidation effect on fish oil as TBHQ. The optimum combination of antioxidant compound was tea polyphenol 0. 02% and astaxanthin 0. 02%. It prolonged the storage time from 20d to 120d. Conclusion： Compared with the control test, antioxidant compound with 0. 02% tea polyphenols and 0. 02% astaxanthin exhibited the best antioxidation effect on Nan - Wan Sand Gurnard fish oil.