天然抗氧化剂对裂壶藻油氧化稳定性影响的研究

Effects of natural antioxidants on oxidation stability of Schizochytrium sp. oil

采用Schaal烘箱法,以过氧化值和DHA含量变化为油脂氧化稳定性的评价指标,研究5种天然抗氧化剂对裂壶藻油氧化稳定性的影响。从中选择3种较优的天然抗氧化剂按一定比例复配得到复配天然抗氧化剂,并研究其对裂壶藻油氧化稳定性的影响。结果表明:5种抗氧化剂均能提高裂壶藻油的氧化稳定性,其中维生素E、迷迭香酸、茶多酚对裂壶藻油的氧化稳定性的提升较大;3种天然抗氧化剂复配配方为维生素E与迷迭香酸、茶多酚复配比例为2∶1∶2时对裂壶藻油的氧化稳定性的提升最大,在此条件下15 d后裂壶藻油的过氧化值为(30.25±0.57)mmol/kg,且该配比下DHA含量为(3.32±0.12)g/100 g,油脂的过氧化值低,DHA含量高,品质较好。

With peroxide value and DHA content as the evaluation indexes of oil oxidation stability, the effects of five kinds of natural antioxidants on the oxidation stability of Schizochytrium sp. oil were studied by Schaal oven method. Three kinds of natural antioxidants were selected and complexed, and the effects of the complex natural antioxidants on the oxidation stability of Schizochytrium sp. oil were studied. The results showed that the five kinds of natural antioxidants could improve the oxidation stability of Schizochy- trium sp. oil, in which vitamin E, rosmarinic acid and tea polyphenol had better effect on oxidation sta- bility improvement. The effect of complex natural antioxidant vitamin E, rosmarinic acid and tea oolyphe-nol （ mass ratio 2∶1∶2） was the highest, the peroxide value of Schizochytrium sp. oil was （30. 25 ± 0. 57 ） mmol/kg after 15 d, and the DHA content was （3.32±0. 12）g/100 g, so the quality of the Schizochytrium sp. oil was good with low peroxide value and high DHA content.