水酶法油茶籽油的抗氧化剂筛选

采用Schaal 烘箱加速氧化法对比研究4种抗氧化剂及其浓度对油茶籽毛油氧化稳定性的影响,并利用油脂氧化稳定性分析仪测定4种抗氧化剂及其浓度对油样的氧化诱导期的影响。在此基础上,将添加最佳抗氧化剂的油茶籽毛油与空白组(油茶籽毛油)及市售油茶籽油作对比,进行高温连续加热实验并测定油样过氧化值、酸价、p-茴香胺值。结果表明, 0.2 g/kg添加量的叔丁基对苯二酚(TBHQ)抗氧化效果最佳,诱导期最长,为22.76h, 0.2 g/kg添加量的茶多酚棕榈酸酯的抗氧化效果次之,诱导期为15.65 h,但从抗氧化剂的安全性考虑,最终选择茶多酚棕榈酸酯为最佳抗氧化剂。高温连续加热的结果表明, 0.2 g/kg茶多酚棕榈酸酯的添加可有效提高水酶法制备的油茶籽毛油的品质。

Screening of antioxidants for Camellia oleifera seed oil by enzyme-assisted aqueous extraction

The effect of four antioxidants and their concentrations on the oxidation stability of Camellia oleifera seed hair oil was studied by Schaal oven accelerated oxidation method, and the effect of four antioxidants and their concentrations on the oxidation induction period of oil samples was determined by using the oil oxidation stability analyzer. On this basis, the oil with the best antioxidant was compared with the blank group (Camellia oleifera seed oil) and the commercially available Camellia oleifera seed oil, and the high-temperature continuous heating experiment was carried out and the peroxide value, acid value, and p-anisin value of the oil sample were determined. The results showed that the antioxidant effect of tert-butylhydroquinone (TBHQ) with 0.2 g/kg added was the best and the induction period was the longest, which was 22.76 h, and the antioxidant effect of tea polyphenol palmitate was second to that of 0.2 g/kg, and the induction period was 15.65 h, but from the perspective of antioxidant safety, tea polyphenol palmitate was finally selected as the best antioxidant. The results of continuous heating at high temperature show that the addition of 0.2 g/kg tea polyphenol palmitate can effectively improve the quality of Camellia oleifera seed oil prepared by hydrolase.