不同抗氧化方式处理在烤核桃产品中抗氧活性比较研究

Comparative Study on antioxidant activity of different antioxidant treatments in roasted walnut products

以烤核桃保质期内的过氧化值和酸价变化为评价指标,研究了特丁基对本二酚单体、复合抗氧化剂(特丁基对苯二酚、柠檬酸、异抗坏血酸钠、单双甘油酯)和木瓜蛋白酶处理在烤核桃产品保质期内抗氧化活性,并通过正交试验确定复合抗氧化剂比例。研究结果表明,同等条件下,木瓜蛋白酶处理比特丁基对苯二酚单体具有更强的抗氧化作用,复合型抗氧化剂在保质初期优于木瓜蛋白酶的抗氧化活性,在保质期后期,复合抗氧化剂和木瓜蛋白酶处理的效果接近;复合抗氧化剂最佳比例为:特丁基对苯二酚0.045%,异抗坏血酸钠0.02%,柠檬酸0.02%,单双甘油酯0.025%,该组合在保质期内抗氧活性最高。

In this paper,the peroxide value and acid value changes in the shelf life of roasted walnut were used as evaluation indexes to study the antioxidant activity of terbutyl bendiphenol monomer,complex antioxidant(terbutyl hydroquinone,citric acid,sodiumisoascorbate,monodiglyceride)and papain in the shelf life of roasted walnut products,and the proportion of compound antioxidant was determined by orthogonal experiments.The results showed that,under the same conditions,papain had stronger antioxidant effect in the treatment of BTBS.The antioxidant activity of compound antioxidant was better than that of papain at the initial stage of quality preservation.The optimal proportions were determined as follows:t-butyl hydroquinone 0.045%,sodiumisoascorbate 0.02%,citric acid 0.02%,and monodiglyceride 0.025%.