抗氧化剂对室温储存亚麻籽油过氧化值变化的影响

Effect of antioxidants on peroxide value of flaxseed oil stored at room temperature

室温储存的亚麻籽油氧化变质时间为90 d左右,为了提高室温储存亚麻籽油的氧化稳定性,研究了合成抗氧化剂、天然抗氧化剂与复合抗氧化剂对室温储存亚麻籽油过氧化值变化的影响,并运用感官评价探讨复合抗氧化剂对亚麻籽油品质的影响。结果表明:0. 2 g/kg TBHQ和0. 2 g/kg VE复合添加并室温储存的亚麻籽油的氧化变质时间(以过氧化值约为6 mmol/kg为判定依据)由90 d延长到230 d,感官评价结果表明添加此组复合抗氧化剂不影响亚麻籽油的感官评分。

The oxidation deterioration time of flaxseed oil stored at room temperature is about 90 d.In order to improve the oxidation stability of flaxseed oil stored at room temperature,the effects of synthetic antioxidant,natural antioxidant and compound antioxidant on peroxide value of flaxseed oil stored at room temperature were investigated.The effects of the compound antioxidant on the quality of flaxseed oil were evaluated by sensory evaluation.The results showed that the oxidation deterioration time(with peroxide value about 6 mmol/kg as judgment basis)of flaxseed oil added with 0.2 g/kg TBHQ and 0.2 g/kg VE increased from 90 d to 230 d,and the sensory evaluation of flaxseed oil added with compound antioxidants unchanged.