大蒜精油对食用油脂的抗氧化特性

以过氧化值(POV)为指标研究了大蒜精油对花生油的抗氧化性能,结果表明:大蒜精油对花生油具有较强的抗氧化作用,且具有剂量效应关系;添加了大蒜精油的花生油应尽量贮存于低温条件下;Vc、柠檬酸、酒石酸对大蒜精油的抗氧化作用均有协同增效作用;大蒜精油与合成抗氧化剂混合使用时,其抗氧化能力均好于只添加单一抗氧化剂的效果;使用0.2%大蒜精油和0.04%大蒜精油+0.005%PG为花生油的抗氧化剂时,可使花生油在20℃下的货架寿命由4.2个月延长至24.3个月和14.1个月。

Antioxidation activity of garlic essential oil in peanut oil was studied using preoxide value(POV) by oven-storage test The results were:The activity was very strong and was enhanced with the increasing amount of garlic essential oil Peanut oil with garlic essential oil should be stored in lower temperature Garlic essential oil with vitamin C or with citric acid or with tartaric acid exhibited remarkable antioxidation activity and synergistic effect in peanut oil The antioxidation activity of garlic essential oil with synthetic antioxidants(BHA?BHT?PG) was better than simple antioxidant When 0 2%garlic essential oil or 0 04%garlic essential oil with 0 005%PG was used in the oil,the assurance period of the oil could be prolonged to 24 3 mouths or 14 1 mouths at 20℃respectively