即食客家咸菜中油脂氧化稳定性研究

Oxidation stability of oils of the instant Hakka pickle

即食客家咸菜中的油脂在贮藏过程中易发生氧化,为延缓其氧化,研究市售油脂以及抗氧化剂对其感官品质的影响。采用Schaal烘箱试验法,以过氧化值为考察指标,结果表明:市售6种油脂中,玉米油自氧化程度较低,贮藏期最长,且调味后风味最佳;TBHQ、BHT及BHA等3种抗氧化剂分别对玉米油有不同程度的抗氧化作用,以VC为增效剂的复合抗氧化剂的抗氧化效果优于单一抗氧化剂,其最优组合为TBHQ 0.055g/kg,BHT 0.074g/kg,BHA 0.018g/kg,VC0.075g/kg。

The oil of instant Hakka pickle was prone to be oxidation, in order to prolong its storage life, the effect of the sold oil and an- tioxidant supplement were studied by Sehaal experiment according to the peroxide value. The result showed that the corn oil has excellent flavor and a long shelf life in the six kinds of oil; corn oil was protec- ted by three antioxidants and the combined antioxidant had obvious synergistic effect, and the antioxidant combined with 0. 055 g/kg TBHQ, 0. 074 g/kg TBHT, 0. 018 g/kg BHA, 0. 075 g/kg Vc.