五倍子单宁对食用植物油抗氧化作用研究

Study on the antioxidant effect of gallnut tannin on edible vegetable oil

以酸价、过氧化值、氧化稳定性为评定指标,采用烘箱加速氧化(Schaal)法和氧化稳定性测定(Rancimat)法,研究五倍子单宁对食用植物油(棕榈油、大豆油、菜籽油)的抗氧化作用,并与维生素E和茶多酚2种天然抗氧化剂进行对比。结果表明:五倍子单宁、维生素E、茶多酚对大豆油、菜籽油、棕榈油都具有一定程度的抗氧化作用;3种天然抗氧化剂的抗氧化能力由强到弱为五倍子单宁>茶多酚>维生素E;五倍子单宁在食用植物油中具有作为天然抗氧化剂的开发潜力。

With acid value,peroxide value and oxidation stability as evaluation indexes,the antioxidant effect of gallnut tannin on edible vegetable oil(palm oil,soybean oil,rapeseed oil)was studied by using Schaal method and Rancimat method,and compared with vitamin E and tea polyphenols,two natural antioxidant agents.The results showed that gallnut tannin,vitamin E and tea polyphenols had a certain degree antioxidant effects on soybean oil,rapeseed oil and palm oil.The antioxidant capacity of the three natural antioxidants from strong to weak were as follows:gallnut tannin>tea polyphenol>vitamin E.Gallnut tannin had potential to be used as a natural antioxidant in edible vegetable oil.