摘要
以酸价、过氧化值、折光率、共轭二烯和共轭三烯的含量作为评价萝卜籽油氧化稳定性的指标,研究TBHQ(叔丁基对苯二酚)、BHA(丁基羟基茴香醚)、BHT(二丁基羟基甲苯)、PG(没食子酸丙酯)四种抗氧化剂对萝卜籽油氧化稳定性的影响。结果表明:在60±1℃加速氧化的条件下,添加抗氧化剂可以有效抑制萝卜籽油的氧化酸败,其中TBHQ的抗氧化作用最好,其次是BHT、BHA,PG最差。0.015%TBHQ可以很好地抑制油脂的氧化酸败,使萝卜籽油在20℃的预贮藏期由14个月延长到42个月。
The effects of antioxidants including TBHQ,BHA,BHT and PG on the storage stability of radish seed oil were studied according to the change of the acid value,peroxide value,refractive index,contents of conjugated diene and conjugated triene of radish seed oil. The results showed that under the conditions of accelerated oxidation of 60 ± 1 ℃,the storage stability of the radish seed oil could be significantly improved by adding antioxidants,among which TBHQ was the best antioxidant followed by BHT,BHA,and then PG. The sample with 0. 015 % TBHQ had a suitable stability degree and its shelf life was prolonged from 14 to 42 months at 20 ℃.
出处
《粮油食品科技》
2016年第2期39-42,共4页
Science and Technology of Cereals,Oils and Foods
基金
河南省科技厅项目(152300410096)
关键词
萝卜籽油
抗氧化剂
稳定性
radish seed oil
antioxidants
stability
