| 食源性物料混合压榨对花生油氧化稳定性的影响研究 |
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| 引用本文： | 于泓鹏,杨晨,韦晓云,吴克刚. 食源性物料混合压榨对花生油氧化稳定性的影响研究[J]. 粮食与油脂, 2020, 33(1): 29-33 |
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| 作者姓名： | 于泓鹏 杨晨 韦晓云 吴克刚 |
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| 作者单位： | 广东工业大学轻工化工学院,广东广州 510006 |
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| 基金项目： | 国家自然科学基金（81703811);广东省科技计划项目（2016B010122054,2015B020204002,2015A020209157）;广东省林业科技创新重点项目,2020KJCX003;广东省农村科技特派员重点项目,19ZK0364 |
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| 摘 要： | 采用将10种常见的具有抗氧功能的性食源物料与花生先混合后压榨的新型油脂制备方法,对制得的混合压榨油进行抗氧化性能的研究,研究不同食源性物料混合压榨油的过氧化值、总酚含量、ABTS·+和DPPH·清除率、油脂产品诱导期、抗氧化系数,货架寿命等,筛选出对于花生油抗氧化效果较好的混合压榨食源性物料,试验结果表明:10种食源性物料中,迷迭香、白芝麻、黑芝麻综合抗氧化能力较强,预测食源性物料中的多酚类物质在油脂中起到了自由基清除作用,使油脂具有良好的抗氧化性。研发结果为高抗氧化性花生油制作和贮藏提供理论依据。
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| 关 键 词： | 花生油 食源性物料 混合压榨 抗氧化 |
Effect of mixed press of foodborne material on oxidation stability of peanut oil |
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| YU Hong-peng,YANG Chen,WEI Xiao-yun,WU Ke-gang. Effect of mixed press of foodborne material on oxidation stability of peanut oil[J]. Cereals & Oils, 2020, 33(1): 29-33 |
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| Authors: | YU Hong-peng YANG Chen WEI Xiao-yun WU Ke-gang |
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| Affiliation: | (College of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,Guangdong,China) |
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| Abstract: | 10 kinds of common foodborne material which had antioxidant ability were mixed with peanuts to squeeze oil,and then the antioxidant properties of the mixed oil was studied.The peroxide value,total phenol content and scavenging rate of ABTS·+and DPPH·,induction period of oil product,antioxidant coefficient,and shelf life were studied.The results showed that rosemary,white sesame and black sesame had strong antioxidation ability.Prediction of polyphenols in foodborne materials quality played a free radical scavenging role in the oil,which made the oil have good antioxidation.The results provided theoretical basis for the preparation and storage of high antioxidant peanut oil. |
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| Keywords: | peanut oil foodborne material mixed press antioxidant |
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