摘要
以Schall烘箱加速氧化法研究茶多酚、天然生育酚和抗坏血酸棕榈酸酯在鱿鱼肝油中的抗氧化效果,选取响应面法确定最佳复合抗氧化剂配方,并将单一抗氧化剂与复合抗氧化剂对鱿鱼肝油抗氧化效果进行对比。结果显示复合抗氧化剂配方为茶多酚添加量0.28‰,抗坏血酸棕榈酸酯0.14‰,天然生育酚0.18‰时,鱿鱼肝油的过氧化值为7.93 meq/kg;而通过添加复合抗氧化剂,鱿鱼肝油贮藏期由48 d延长至96 d,说明复合抗氧化剂具有良好的抗氧化效果。
The paper used Schall oven method to accelerate oxidation for researching the antioxidant effect on squid liver oil by tea polyphenols, natural tocopherol and ascorbyl palmitate. The best blend antioxidant was confirmed by surface response, and the antioxidant effect was contrasted with single antioxidant. The re- sult showed that blend antioxidant were composed of tea polyphenols 0. 28‰, natural tocopherol 0. 18‰, ascorbyl palmitate 0. 14‰, the peroxide of squid liver oil was 7.93 meq/kg; and shelf life of squid liver oil was extended from 48 d to 96 d which illustrated blend antioxidant has good antioxidant effect.
出处
《福建水产》
2013年第4期283-289,共7页
Journal of Fujian Fisheries
