复合天然抗氧化剂延长鸡骨粉货架期的研究

To extend shelf life of chicken bone powder adding compound natural antioxidants

以鸡骨粉为实验材料,应用Schaal烘箱法加速氧化,测定1个对照组和添加0.01%、0.02%、0.03%3个水平的迷迭香、V_E、大豆异黄酮的9个实验组的氧化值(POV)和酸价(AV),研究不同水平单一天然抗氧化剂的抗氧化效果;通过正交实验,应用Rancimat法测定诱导时间,得出最优组合抗氧化剂;应用Arrhenius经验公式评估成品货架期。结果表明:鸡骨粉中的POV和AV高度正相关;添加单一天然抗氧化剂,其抗氧化效果迷迭香>大豆异黄酮>V_E,最优添加量分别为0.02%、0.03%、0.03%;0.015%迷迭香、0.02%大豆异黄酮、0.03%V_E的复合抗氧化剂对鸡骨粉有极显著的抗氧化效果,促使鸡骨粉成品获得14个月的货架期。

The POV and AV of chicken bone powder are investigated in this study. Schaal oven method is applied to measure the antioxidant effects of three single natural antioxidants （Extraction of rosemary, VE and isoflavone from soy） with three different weight percentages, which are 0.01%, 0.02% and 0.03% respectively. In addition, the optimum ratio of three natural antioxidants and the time of induction are measured by orthogonal experiment and Rancimat method individually. Moreover, Shelf life of final product is evaluated by Arrhenius empirical formula. The results show that the POV is highly correlated with AV, the effect order of three single natural antioxidants are extraction of rosemary〉isoflavone from soy〉VE, the optimized amount of the adding is 0.02%, 0.03% and 0.03% of weight respectively, the best antioxidant effect is shown on the model with 0.015% extraction of rosemary, 0.02% isoflavone from soy and 0.03% VE, which can extend the shelf life of chicken bone powder to 14 months.