铁核桃油的氧化稳定性及抗氧化剂对其影响研究

Oxidative stability of Juglans sigillate oil and effects of antioxidants on it

以低温液压压榨铁核桃油为试验对象,通过Rancimat892油脂氧化稳定性测定仪研究了铁核桃油的氧化稳定性及抗氧化剂对其影响。结果表明:在不添加抗氧化剂、20℃条件下,铁核桃油的货架期为69 d;在添加相同量的单一抗氧化剂情况下,抗氧化效果排序为TBHQ>PG>BHT>茶多酚>维生素E;在添加复合抗氧化剂的情况下,铁核桃油氧化诱导时间的排序为添加100 mg/kg TBHQ+100 mg/kg PG>100 mg/kg TBHQ+200 mg/kg茶多酚>100 mg/kg PG+200 mg/kg茶多酚>100 mg/kg TBHQ+100 mg/kg BHT>100 mg/kg BHT+200 mg/kg茶多酚。

With low temperature hydraulic pressed Juglans sigillate oil as test object, the oxidative stabili- ty of Juglans sigillate oil and the effects of antioxidants on it were studied by Rancimat892 oil oxidation stability tester. The results showed that the shelf life of Juglans sigillate oil without antioxidant was 69 d at 20 ℃. When adding the same amount of single antioxidant to Juglans sigillate oil, TBHQ had the best antioxidant effect, followed by PG, BHT, tea polyphenols and vitamine E. When added compound an- tioxidants to Juglans sigillate oil, the Juglans sigillate oil added with 100 mg/kg TBHQ and 100 mg/kg PG had the longest oxidation induction time, followed by 100 mg/kg TBHQ and 200 mg/kg tea polyphenols, 100 mg,/kg PG and 200 mg,/kg tea polyphenols, 100 mg/kg TBHQ and 100 mg/kg BHT, and 100 mg/kg BHT and 200 mg/kg tea polyphenols.