| 松籽油的抗氧化稳定性研究 |
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| 引用本文： | 王毕妮,张富新,李建科.松籽油的抗氧化稳定性研究[J].食品工业科技,2005(7):96-98. |
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| 作者姓名： | 王毕妮 张富新 李建科 |
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| 作者单位： | 陕西师范大学食品工程系,陕西,西安,710062 |
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| 摘 要： | 松籽油富含不饱和脂肪酸,营养价值很高,但易氧化,难保藏。影响油脂氧化的因素很多,主要为温度、光线。本文以过氧化值(POV)作为油脂稳定性的评价指标,采用Schaal烘箱法研究了抗氧化剂特丁基对苯二酚(TBHQ)、没食子酸丙酯(PG)及复合抗氧化剂的抗氧化性能。实验结果表明,复合抗氧化剂比单一抗氧化剂单独使用时对松籽油有更显著的抗氧化作用,其抗氧化性能依次为TBHQ 柠檬酸>TBHQ>PG 柠檬酸>PG。
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| 关 键 词： | 松籽油 抗氧化 过氧化值 |
| 文章编号： | 1002-0306(2005)07-0096-03 |
| 修稿时间： | 2004年11月24 |
Study on the stability of antioxidation of pinenut oil |
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| Wang Bini.Study on the stability of antioxidation of pinenut oil[J].Science and Technology of Food Industry,2005(7):96-98. |
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| Authors: | Wang Bini |
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| Affiliation: | Wang Bini et al |
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| Abstract: | Pinenut oil contains abound unsaturated fatty acids and have high value, but they are easy to get oxidized and difficult to reserve. There are many factors affecting the oxidation of pinenut oil. Temperature and light are the main ones. In the study POV was used to evaluate the stability of pinenut oil. TBHQ, PG and mixed antioxidants were respectively tested for their antioxidation properties in pinenut oil by Schaal oven-storage test. The results showed that the mixed antioxidants were more effective than single one. |
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| Keywords: | pinenut oil antioxidation peroxide value(POV) |
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