TBHQ对油炸花生米抗氧化稳定性的影响研究

Study on the Effects of TBHQ on Antioxidation Stability of Fried Peanuts

在37℃加速氧化和不同包装真空度条件下,探讨叔丁基对苯二酚(TBHQ)的添加方式和添加量对油炸花生米抗氧化稳定性的影响。结果表明,在37℃加速氧化条件下,添加TBHQ后油炸花生米的酸价(AV)和过氧化值(POV)显著小于对照组(P<0.05),且都不超过国家限量标准。TBHQ(油)添加组酸价(AV)显著低于TBHQ(拌料)添加组(P<0.05),但过氧化值(POV)没有显著差异(P>0.05),预测货架期均在12个月以上。在37℃贮藏第3个月,对照组的AV和POV值均超过国家限量标准;在油炸持续过程中TBHQ含量不断降低,8 h后损耗率接近60%。综上所述,TBHQ(油)添加组整体抗氧化效果优于TBHQ(拌料)添加组,产品保质期可延长3个月,并且实际生产中要及时补充油炸造成的TBHQ损耗。研究结果对于提升油炸花生米等高油脂食品的品质具有重要的理论指导意义。

The effects of adding method and amount of TBHQ on the antioxidant stability of fried peanuts were investigated under the conditions of accelerated oxidation at 37℃and different package vacuum degree.The results showed that the acid value(AV)and peroxide value(POV)of fried peanut with adding TBHQ in oil under the conditions of accelerated oxidation at 37℃were significantly lower than those of the control group(P<0.05),which did not exceed the limits of national standard.AV of samples with adding TBHQ in oil was significantly lower than that of samples with adding TBHQ in peanut(P<0.05),but there was no significant difference of POV(P>0.05).And the shelf life was predicted as more than 12 months for both treatments of TBHQ.However,after 3 months of storage at 37℃,AV and POV of the control group exceeded the limits of national standard.The content of TBHQ decreased continuously during the frying process,and its loss rate was close to 60%after 8 h.In conclusion,the overall antioxidant effect of adding TBHQ in oil was better than that of adding TBHQ in peanut,and the shelf life of treated products could be prolonged for 3 months.In addition,TBHQ in oil should be supplemented in time in the actual production.The research results had an important theoretical guidance meaning for improving the quality of fried peanut and other high-fat food.