脂溶性天然抗氧化剂对甲鱼油稳定性的影响

为探究三种脂溶性天然抗氧化剂(脂溶性茶多酚(LTP)、维生素E(V_E)、脂溶性迷迭香提取物(LRO))对甲鱼油稳定性的影响,以甲鱼油为原料,采用Schaal加速氧化法,添加不同浓度梯度(0.02%、0.04%、0.06%、0.08%)的LTP、V_E、LRO,定期测定甲鱼油的酸价(AV)、过氧化值(POV)及挥发性成分,确定最佳的抗氧化剂添加量;并在最佳添加量条件下,比较三种抗氧化剂对甲鱼油AV、POV、脂肪酸含量的差异。结果表明,LTP、LRO、V_E能有效减缓甲鱼油的氧化速率,当其添加量分别为0.06%、0.04%、0.08%时,随贮藏时间增加,甲鱼油中AV、POV增长速率最慢,且具有强烈鱼腥味等不良气味的壬醛、己醛、1-戊烯-3-醇及表征油脂氧化酸败程度的乙酸、丁酸的峰面积变化最小。对比三种抗氧化剂对甲鱼油中脂肪酸组成的作用效果,发现0.04% LRO的抗氧化性最强,0.06% LTP次之,0.08% V_E最弱。本实验结果对抗氧化剂的选择、提高贮藏稳定性及延长货架期提供理论参考,对促进甲鱼加工过程中内脏和脂肪块的综合利用有工业化指导意义。

Effect of Fat-soluble Natural Antioxidants on the Stability of Turtle Oil

To study the effects of three fat-soluble natural antioxidants,including fat-soluble tea polyphenols(LTP),vitamin E(VE)and fat-soluble rosemarinus officinalis(LRO)on the stability of turtle oil,turtle oil was chosen as raw material.In the schaal accelerated oxidation process,the designed additive amount of LTP,VE,LRO were 0.02%,0.04%,0.06%,0.08%.The acid value(AV),peroxide value(POV),and the relative content of volatile components were periodically measured,and the optimal additive amount was determined.The relative contents of fatty acid,AV and POV in the three turtle oils were compared under the optimal additive amount.The results showed that LTP,LRO and V_E could effectively reduce the oxidation rate of turtle oil.When the additive amounts of LTP,LRO and V_E were 0.06%,0.04%and 0.08%respectively,with the increase of storage time,the increase rate of AV and POV in turtle oil were the slowest.The relative contents of furfural,hexanal,1-penten-3-ol,and acetic acid with rancidity odor and fishy,and acetic acid and butyric acid which characterize the degree of oxidative rancidity of oils and fats were the smallest.Compared with the three kinds of antibiotics under the optimal additive amount,the effect of oxidant on the fatty acid composition of turtle oil showed that 0.04%LRO had the strongest antioxidant activity,followed by 0.06%LTP,while 0.08%VE was the weakest.The results have the theoretical reference significance for the selection of antioxidants,improving storage stability and extending shelf life.