复配抗氧剂对橄榄油的抗氧化性表现及其研究

Study on Antioxidative Properties of Complex Antioxidants on Olive Oil

目前,抗氧剂协同作用是抗氧剂研究领域中的热点,主要集中在天然抗氧剂之间协同作用的研究上。该文主要研究迷迭香提取物(RE)、茶多酚提取物(TP)和特丁基对苯二酚(TBHQ)三种抗氧剂以及两两复配情况下对橄榄油的抗氧化性表现。通过红外全反射光谱检测、DPPH自由基清除能力和DSC氧化诱导期的测定,探究复配抗氧剂对橄榄油储藏过程中抗氧化性的影响。研究表明,样品在80℃烘箱中分别氧化2、4、6天时,复配抗氧剂RE与TP对橄榄油抗氧化性综合表现效果最佳,其次为复配抗氧剂TP与TBHQ。通过研究复配抗氧剂对橄榄油抗氧化性表现,探究抗氧剂之间的协同作用,为橄榄油实际生产和生活应用中开发高效复配抗氧剂提供帮助。

At present,the synergistic effect of antioxidants is a hot spot in the field of antioxidant research,which mainly focuses on the synergistic effect between natural antioxidants.In this study,the antioxidant activity of rosemary extract(RE),tea polyphenol extract(TP) and tert-butylhydroquinone(TBHQ) and the antioxidant activity of olive oil in the case of pairwise combination were studied.The effects of complex antioxidants on the antioxidant activity of olive oil during storage were investigated by infrared total reflection spectroscopy,DPPH free radical scavenging ability and oxidation induction period.The results showed that when olive oil was oxidized at 80℃ for 6 days,the combined antioxidant RE and TP group had the best comprehensive antioxidant effect on olive oil,followed by TP and TBHQ group.By exploring the antioxidant performance of complex antioxidants on olive oil,and studying the synergistic effect between complex antioxidants,it provides assistance for the development of efficient complex antioxidants in the actual production and daily application of olive oil.