茶多酚对牡丹籽油氧化稳定性的影响及货架期预测

Effect of tea polyphenol on oxidative stability of peony seed oil and shelf life prediction

以牡丹籽油为原料,以过氧化值为稳定性评价指标,采用Schaal烘箱加速氧化法探讨茶多酚添加量、抗氧化剂种类及贮存温度对牡丹籽油氧化稳定性的影响,根据Arrhenius经验公式推导出货架期模型,并对牡丹籽油货架期进行预测。结果表明,茶多酚在GB 2760—2014规定的添加量范围内对牡丹籽油的抗氧化作用随添加量增加而增大;添加0. 02%(以牡丹籽油质量计)的抗氧化剂对牡丹籽油的抗氧化效果依次为TBHQ> BHT>茶多酚,但对酸价的影响均不大;根据货架期模型可预测添加0. 02%茶多酚的牡丹籽油室温(25℃)下货架期为645. 30 h。

With peony seed oil as raw material,and peroxide value as stability evaluation index,the effects of dosage of tea polyphenol,antioxidant type and storage temperature on oxidation stability of peony seed oil were studied by Schaal oven method. The shelf life model was derived from Arrhenius empirical formula and the shelf life of peony seed oil was predicted. The results showed that the antioxidation of tea polyphenol on peony seed oil increased with the dosage of tea polyphenol increasing within the scope of the amount prescribed by the national standard( GB 2760—2014). The antioxidant effect of TBHQ was the best,followed by BHT and tea polyphenol at dosage of 0. 02%( based on mass of peony seed oil),but the effects on the acid value were not significant. According to the established model,the shelf life of peony seed oil with 0. 02% tea polyphenol predicted to be 645. 30 h at 25 ℃.