几种天然抗氧化剂对牡丹籽油氧化稳定性的影响

采用Schaal烘箱耐热试验法,以人工合成抗氧化剂二叔丁基羟基甲苯、丁基羟基茴香醚和特丁基对苯二酚等为阳性对照,研究茶多酚、苹果多酚、葡萄多酚、野葡萄多酚、牡丹籽多酚、生育酚、脂溶性迷迭香提取物和水溶性迷迭香提取物等8种天然抗氧化剂及2种增效剂(维生素C和柠檬酸)对牡丹籽油氧化稳定性的影响。研究以过氧化值为评价指标。结果表明,在国家允许添加量范围内,几种天然抗氧化剂均能提高牡丹籽油的氧化稳定性,但单独使用的效果要弱于人工合成抗氧化剂特丁基对苯二酚。其中脂溶性迷迭香提取物抗氧化效果较为理想,与合成抗氧化剂特丁基对苯二酚效果接近。维生素C与柠檬酸是抗氧化剂的良好增效剂,协同抗氧化作用显著,且维生素C的效果优于柠檬酸。复合抗氧化剂的抗氧化效果优于同等质量浓度的单一抗氧化剂,复合添加0.01%脂溶性迷迭香+0.01%茶多酚+0.02%维生素C、0.01%牡丹籽多酚+0.01%苹果多酚+0.02%维生素C和0.01%脂溶性迷迭香+0.01%茶多酚+0.02%柠檬酸均能显著减缓牡丹籽油的氧化速度,可使牡丹籽油的贮藏时间明显延长。

Effects of several natural antioxidants on the oxidativestability of peony seed oil

Using BHT, BHA and TBHQ as the positive controls, the effect of tea polyphones (TP), apple polyphenol (AP), red wine polyphenols (RWP), wild grape polyphenols (WGP), peony seed polyphenols (PSP), fat-soluble rosemary (FSR), water-soluble rosemary (WSR) and vitamin E (VE) and two synergists (ascorbic acid (VC) and citric acid (CA)) on the storage stability of peony seed oil were studied by Schaal experiment according to the change of peroxide value (POV) of peony seed oil. The results showed that several natural antioxidants used in the test could improve the oxidative stability of peony seed oil, but the effect was weaker than synthetic antioxidants. Ascorbic acid and citric acid are the good synergists for antioxidant, synergistic antioxidant effect is remarkable, and VC effect is better than CA. In the system of peony seed oil, the antioxidant effect of fat-soluble rosemary is ideal, which is close to the effect of synthetic antioxidant TBHQ. Antioxidant effect of the contribution of antioxidant is better than single antioxidant of same mass concentration, peony seed oil added with the contributions of 0.01% TP+0.01% FSR+ 0.02%VC, 0.01% AP+0.01%PSP+0.02%VC and 0.01%TP+0.01% FSR+0.02%CA exhibited the stronger stability, could significantly slow down the oxidation rate of peony seed oil and prolong the storage time of peony seed oil significantly.