茶多酚凝胶在大豆油中的抗氧化研究

Study on antioxidation of tea polyphenols gel in soybean oil

油脂易发生氧化酸败,为了防止其氧化最常见的方法是加入抗氧化剂.本文以过氧化值(POV)、共轭二烯值(CDV)、硫代巴比妥酸值(TBRAS)、茴香胺值(p-AV)和酸价(AV)为指标,研究了单独使用BHA以及将水溶性茶多酚以凝胶的形式加入大豆油中,在(55±1)℃烘箱加速氧化下贮存稳定性的影响.研究结果表明,在单独使用BHA和茶多酚凝胶作为抗氧化剂时,对大豆油都有抗氧化性.对于相同水平的两种抗氧化剂,抗氧化效果排序为:450ppmTP>450ppmBHA,150ppmTP>150ppmBHA;对于不同水平的同种抗氧化剂,抗氧化效果排序为:150ppmTP>450ppmTP,450ppmBHA>150ppmBHA.

Oil is prone to oxidative rancidity,and the most common way to prevent its oxida tion is to add antioxidants. BHA and tea polyphenols are two common synthetic and natural antioxidants. In this paper,the values of peroxide （POV）, conjugated diene （CDV）, tbiobar bituric acid （TBRAS）,p anisidine value （p -AV） and acid value （AV） are used as oxidation indexes. The use of BHA alone and the addition of water soluble tea polypbenols in the form of gels to soybean oil was studied,and the effect of storage stability was accelerated by an ov en at （55±1）℃. The results of the study showed that when BHA and tea polyphenols gels were used alone as antioxidants,they all had certain antioxidant properties against soybean oil. For the same level of the two antioxidants,the antioxidant effect was ranked as 450 ppm TP〉450 ppm BHA,150 ppm TP〉150 ppm BHA; for the same level of the same antioxidant,the antioxidant effect was ranked as follows：150 ppm TP〉450 ppm TP,450 ppm BHA 〉150 ppm BHA.