煎炸油复合抗氧化稳定剂的研究

The study of complex antioxidant stabilizer on the frying oil

采用乳化剂、柠檬酸和Vc为增效剂,与特丁基对苯二酚(TBHQ)(少于50%)复配制成复合抗氧化剂稳定剂,以过氧化值、酸价和羰基价作为评价指标,以TBHQ做对照,对添加到煎炸油脂和油炸食品中的复合抗氧化稳定剂的作用效果进行评价,旨在降低合成抗氧化剂在煎炸体系中的用量。试验结果表明,在同一条件下,添加复合抗氧化稳定剂的样品,其过氧化值、酸价和羰基价指标均低于空白对照和添加TBHQ抗氧化剂的对照,且随时间延长,对3个指标的抑制作用均最大,8个月后,添加复合抗氧化剂的样品的3个指标增幅最小,且均在国家标准范围之内。复合抗氧化稳定剂具有比单一抗氧化剂TBHQ更好的延长煎炸油脂使用寿命和煎炸食品货架期的效果,复合抗氧化稳定剂的使用有利于降低合成抗氧化剂在煎炸体系中的用量,为食品安全生产起到一定的引导作用。

Comparison was carried out between the compound antioxidant stabilizer which included emulsifiers, antioxidant TBHQ（less than 50%）, citric acid and vitamin C, and the single antioxidant TBHQ. Peroxide value, acid value and carbonyl value were used as indexs to evaluate the effect of the complex antioxidants on frying oil and the shelf life of fried foods. The purpose of this study was to reduce the amount of synthetic antioxidants in frying systems and instruct food safety in production. The results showed that： in the same condition, the peroxide value, acid value and carbonyl value of frying oil and fried foods with the compound antioxidant stabilizer were lower than the single antioxidant TBHQ and the blank control, and the effect become obvious with the passage of time, after 8 months, the three indexs＇ increasing range of frying oil and fried foods with the compound antioxidant stabilizer was the least, and all in the range of national standards. The compound antioxidant stabilizer is better than single antioxidant TBHQ on extending the sustainability of frying oils and shelf life of fried foods. The use of compound antioxidant stabilizer can reduce the amount of synthetic antioxidants in frying systems and instruct food safety in production at the same time.