牡丹籽油的天然抗氧化剂研究

Study on Complex Natural Antioxidants for Peony Seed Oil

为解决牡丹籽油贮藏中的氧化问题,探究迷迭香提取物,葡萄籽提取物和茶多酚三种天然抗氧化剂复配对牡丹籽油的抗氧化性的影响。采用单因素试验,确定复配抗氧化剂的水平范围,再应用Box-Behnken设计3因素3水平试验,依据响应面分析确定复配抗氧化剂的最优配比。结果表明:牡丹籽油中添加迷迭香提取物0.01 g·kg^(-1)、葡萄籽提取物0.02 g·kg^(-1)、茶多酚为0.03 g·kg^(-1),能有效抑制其氧化作用。

The effects of three kinds of natural antioxidants, i.e. rosemary extract, grape seed extract and tea polyphenol on the antioxidation of peony seed oil were studied in order to decrease oxidation of peony seed oil during storage. A single factor experimental design was used to determine the range of the complex antioxidants and the Box-Behnken was used for the factorial optimization for three factors from three levels. The results showed that the best combination of peony seed oil was consisted with 0.01 g kg-1 rosemary extracts, 0.02 g kg-1 grape seed extract, 0.03 g kg-1 tea polyphenols.