摘要
利用烘箱加速氧化试验,选取酸价和过氧化值两个指标作为评判标准,采用正交试验研究不同复合配比天然抗氧化剂与合成抗氧化剂组合对亚麻油稳定性及货架期的影响。结果表明,复合抗氧化剂的最佳配比为：0.04%迷迭香油＋0.018%叔丁基对甲氧酚＋0.018%没食子酸丙酯。通过对比碱炼前后亚麻油酸价的变化,发现当向4g亚麻油中添加0.6-0.7g的NaOH反应4h后,酸价降低约80%,对延长亚麻油货架期的效果较为显著。
Using the accelerated oxidation test,this study was conducted to investigate the effects of different combinations of natural antioxidants with synthetic antioxidants on the stability the shelf-life of linseed oil by examining the changes in its acid value and peroxide value.The results showed that a combination of 0.04% oleaginous rosemary,0.018% butyl hydroxy anisd and 0.018% propyl gallate was found to have the best antioxidant activity.Comparisons of the changes in acid value of linseed oil before and after alkali refining revealed that adding 0.6or 0.7g of sodium hydroxide to 4g of linseed oil and allowing them to react for 4hours reduced its acid value by about 80% and significantly prolonged its shelf-life.The shelf-life of linseed oil treated with the optimal combination of natural and synthetic antioxidants could be extended.
出处
《食品与机械》
CSCD
北大核心
2015年第1期120-122,230,共4页
Food and Machinery
关键词
抗氧化剂
亚麻油
稳定性
酸价
antioxidant
linseed oil
stability
acid value
