天然抗氧化剂在食用骨油中的抗氧化效果研究

Study on the antioxidant effect of natural antioxidants on edible bone oil

食用骨油在存放过程中易于氧化哈败,严重影响其品质。虽然应用人工合成抗氧化剂可以抑制食用骨油的氧化问题,但这一类抗氧化剂会带来食品安全问题。研究单一天然抗氧化剂迷迭香提取物、脂溶性茶多酚、维生素E在食用畜禽骨油中的抗氧化效果和最佳添加量,得出迷迭香提取物单独使用添加量0.05%的抗氧化效果最好,使得食用骨油具有较长的保质期。

Edible bone oil was oxidized easily during storage, and the quality was affected seriously. The oxidation problem of edible bone oil was inhibited by the application of synthetic antioxidants, but food safety problems were brought by this kind of antioxidants. The antioxidant effect and the optimum addition of the single natural antioxidant including rosemary extracts, fat soluble tea polyphenols and VE on the edible livestock and poultry bone oil were studied. The results showed that when the adding amount of rosemary extracts was 0.05%, antioxidant effect was the best, and the edible bone oil had a long shelf life.