云南铁核桃及‘云新’核桃油脂抗氧化研究

Study on Antioxidant Activity of ’Yunxin’ Walnut Oil and Juglans sigillata Oil

以云南主栽的‘云新’核桃品种及铁核桃油脂为原料,配以TBHQ、茶多酚、迷迭香油3种不同抗氧化剂,测其过氧化值(POV)及酸值(AV)。结果表明:以POV值为指标,铁核桃的3种抗氧剂最佳配比-即叔丁基对苯二酚(TBHQ)0.02%+油溶性茶多酚0.04%+迷迭香0.04%;云新的3种抗氧剂最佳配比-即叔丁基对苯二酚(TBHQ)0.01%+油溶性茶多酚0.04%+迷迭香0.02%。以AV值为指标,铁核桃的3种抗氧剂最佳配比-即叔丁基对苯二酚(TBHQ)0.015%+油溶性茶多酚0.04%+迷迭香0.06%;云新核桃的3种抗氧剂最佳配比-即叔丁基对苯二酚(TBHQ)0.01%+油溶性茶多酚0.06%+迷迭香0.08%。

The peroxide value(POV) and acid value(AV) of ’Yunxin’ walnut and Juglans sigillata oil were measured with 3 different antioxidants including TBHQ, tea polyphenols and rosemary oil. The results show that according to the POV value, the optimum ratio of 3 antioxidants for J. sigillata walnut is tert-butylhydroquinone(TBHQ) 0.02%+ oil soluble tea polyphenols 0.04%+ rosemary 0.04%;and the best ratio of 3 kinds of antioxidants in ’Yunxin’ walnut, that is tert-butylhydroquinone(TBHQ) 0.01%+ oil soluble tea polyphenols 0.04%+ rosemary 0.02%. According to the AV value, the best ratio of 3 antioxidants for J. sigillata walnut is tert-butylhydroquinone(TBHQ) 0.015%+ oil soluble tea polyphenols 0.04%+ rosemary 0.06%;and the best ratio of 3 kinds of antioxidants for the ’Yunxin’ walnut, namely, tert-butylhydroquinone(TBHQ) 0.01%+ oil soluble tea polyphenol 0.06%+ rosemary 0.08%.