复合抗氧化剂在猪油中的抗氧化性能研究

Antioxidant compounds on the stability of lard

使用Rancimat法测试VE、茶多酚、大豆卵磷脂、L-抗坏血酸棕榈酸酯及其复合物对猪油氧化诱导时间的影响,以期研究四种抗氧化剂及复合物在猪油中的抗氧化能力,并使用Schaal烘箱法测试复合抗氧化剂对猪油酸价和过氧化值的影响。结果表明:VE、茶多酚、大豆卵磷脂和L-抗坏血酸棕榈酸酯四种抗氧化剂对猪油都具有抗氧化效果,其抗氧化能力排序为:VE(纯度:98%)>大豆卵磷脂(纯度:62%)>茶多酚(纯度:95%)>L-抗坏血酸棕榈酸酯,比较VE与其他三种抗氧化剂复合时猪油的氧化诱导时间,发现当使用300mg/kg大豆卵磷脂与300mg/kg VE复合时,猪油的氧化诱导时间最长,达到16.34h,在60±1℃下,是否添加抗氧化剂对猪油的酸价影响较小,且远小于国标要求的最大值。但添加大豆卵磷脂与VE复合抗氧化剂后,猪油的过氧化值变化速率明显降低,且抗氧化效果好于单一抗氧化剂。因此VE大豆卵磷脂复合天然抗氧化剂对猪油具有明显的抗氧化效果,并且具有价格便宜、安全健康的特点。

To study natural antioxidants effect on the stability of lard,VE,tea polyphenols,soybean lecithin,L-ascorbyl palmitate and their compounds were added to lard.Oxidation induction period（IP）of lard with different types and dosages of antioxidants were tested by Rancimat;the peroxide value（POV）,acid value（AV）of lard with the optimized antioxidant compounds were compared by Schaal oven test.The results showed that VE,tea polyphenols,soybean lecithin,L-ascorbyl palmitate had certain antioxidant activities on lard,the antioxidation ability order was VE（concentration：98%）〉 soybean lecithin（concentration：62%）〉 tea polyphenols（concentration：95%）〉 L-ascorbyl palmitate.It was found that 300mg/kg soybean lecithin and 300mg/kg VE combination was the best combination which can extend of lard IP reached to 16.34 h.The changes of AV were lower than standard request;the changes of PV were slower than the controls when added antioxidant compounds at 60±1℃.Therefore,VE and soybean lecithin compound was an efficient,cheap,safe and healthy natural antioxidant for lard.