高压静电场协同抗氧化剂抑制大豆油氧化

高压静电场作为物理加工技术,近年来在食品领域有一定应用,但在油脂加工方面的应用鲜有报道。本研究以大豆油为原料,通过探究过氧化值、酸价、羰基价、茴香胺值及典型脂肪酸相对含量的变化,考察高压静电场对大豆油油脂氧化的影响。研究表明当高压静电场场强为150?k V/m时,对大豆油油脂氧化的抑制效果最好。在该场强下,协同考察了茶多酚、植酸、特丁基对苯二酚这3种抗氧化剂对大豆油氧化的抑制效果。结果表明:150?k V/m高压静电场结合茶多酚的方式增强了茶多酚的抗氧化效果,可以有效抑制大豆油的氧化,其对过氧化值、酸价、羰基价及茴香胺值的抑制率分别达到34.4%、67.6%、66.0%及55.0%。高压静电场结合茶多酚的处理方式,为抑制大豆油油脂氧化提供了全新的研究思路。

Synergistic Suppression of High Voltage Electrostatic Field and Antioxidants on Soybean Oil Oxidation

High voltage electrostatic field, a physical processing technology, has been used in the food industry in recent years. However, there is little research on its impact on oil processing. In this study, we treated soybean oil with high voltage electrostatic field to explore its effect on the oxidation of soybean oil by evaluating the changes in peroxide value (POV), acid value (AV), carbonyl value (CV), anisidine value (AnV) and the relative contents of typical fatty acids. The results showed that the best suppression on the oxidation of soybean oil was observed when the field strength was 150 kV/m. At this electric field intensity, the inhibitory effects of three antioxidants: tea polyphenols, phytic acid and tert-butylhydroquinone on the oxidation of soybean oil were investigated. It turned out that 150 kV/m high voltage electrostatic field could result in the oxidation of soybean oil suppression. The percentage inhibition of POV, AV, CV and AnV by tea polyphenols was enhanced to 34.4%, 67.6%, 66.0% and 55.0%, respectively, thereby effectively alleviating the oxidation of soybean oil. Our conclusion may provide a novel direction for the suppression of soybean oil oxidation.