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牡丹籽油储存过程中抗氧化指标动态与抗氧化剂筛选 被引量:2

Activity of Antioxidant Index and Antioxidant Screening during Storage of Peony Seed Oil
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摘要 [目的]研究不同光照、温度、空气以及抗氧化剂储藏条件对牡丹籽油过氧化值(POV值)影响,通过测定POV值来提高牡丹籽油的贮藏。[方法]利用过氧化值测定试剂来检测牡丹籽油在不同储存条件下的POV值,并添加不同的抗氧化剂来抑制牡丹籽油氧化。[结果]牡丹籽油在4℃储藏条件下相对于25和45℃的POV值增长较慢,表明在低温时牡丹籽油易于储藏。在密封储藏条件下,牡丹籽油中的不饱和脂肪酸氧化过程会变慢,牡丹籽油保存的时间更长。在25℃条件下,设定不同时间对牡丹籽油的POV值分别在见光与避光条件下进行试验,8d之后,牡丹籽油见光条件下的自由基开始快速生长,加速了氧化过程,因此应采取避光措施来储藏及运输牡丹籽油。添加不同抗氧化剂可以有效地抑制牡丹籽油的氧化速率,选取8种抗氧化剂进行试验,最适宜牡丹籽油贮藏的添加剂是合成抗氧化剂BHA,还有TBHQ,较好的天然抗氧化剂的种类是竹叶黄酮、VC。[结论]牡丹籽油要在低温、密封、避光条件下进行储存。且在选择添加剂时,竹叶黄酮作为一种低价的食品添加剂,可以考虑作为牡丹籽油的一种新型植物源抗氧化剂。 [Objective]The research aimed to study the effects of different light, temperature, air and antioxidant storage conditions on the peroxide value (POV value) of peony seed oil, and to improve the storage of peony seed oil by measuring POV value.[Method]The peroxidation value of peony seed oil under different storage conditions was detected by using peroxidation value determination reagent, and different antioxidants were added to inhibit the oxidation of peony seed oil.[Result]The POV value of peony seed oil increased slowly when stored at 4 ℃ compared with 25 ℃ and 45 ℃, indicating that peony seed oil was easy to be stored at low temperature. Under sealed storage conditions, the oxidation of unsaturated fatty acids in peony seed oil slows down and peony seed oil lasts longer. Under the condition of 25 ℃, the POV value of peony seed oil was set to be tested under light and dark conditions at different times. After 8 days, the free radicals in the light condition of peony seed oil began to grow rapidly, accelerating the oxidation process. Therefore, measures should be taken to store and transport peony seed oil under dark conditions. Adding different antioxidants could effectively inhibit the oxidation rate of peony seed oil. 8 kinds of antioxidants were selected for the experiment. The most suitable additives for storage of peony seed oil were the synthesis of antioxidant BHA and TBHQ.[Conclusion]Peony seed oil was stored at low temperature, sealed and protected from light. In addition, when selecting additives, bamboo leaf flavonoids, as a low-cost food additive, can be considered as a new plant-based antioxidant of peony seed oil.
作者 刘佳莹 刘阳阳 赵修华 祖元刚 葛云龙 李媛媛 吴茗芳 LIU Jia-ying;LIU Yang-yang;ZHAO Xiu-hua(Key Laboratory of Forest Plant Ecology,Northeast Forestry University,Ministry of Education,Harbin,Heilongjiang 150040)
出处 《安徽农业科学》 CAS 2019年第16期212-215,共4页 Journal of Anhui Agricultural Sciences
关键词 牡丹籽 牡丹籽油 抗氧化指标 抗氧化剂 Peony seed Peony seed oil Antioxidant index Antioxidant
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