复合天然抗氧化剂及新型包装对亚麻籽油 氧化稳定性的影响

为减少亚麻籽油在贮藏及使用过程中的氧化酸败,探究维生素E(V_E)和迷迭香提取物(ROS)复合的天然抗氧化剂和新型包装对贮藏和使用过程中亚麻籽油氧化稳定性的影响。以过氧化值和酸价作为评价指标,采用Schaal烘箱法、模拟法和新型包装形式研究亚麻籽油的氧化稳定性。结果表明:复合抗氧化剂能显著提高亚麻籽油的氧化稳定性;0.06%ROS和0.03%V_E复合效果最佳;新型包装亚麻籽油的氧化稳定性明显高于普通包装形式。V_E和ROS复合抗氧化剂和新型包装均可以有效延缓亚麻籽油的氧化酸败。

Effect of complex natural antioxidants and new packaging on oxidative stability of linseed oil

To reduce the oxidative rancidity of linseed oil during storage and consumption, the effects of natural antioxidants compound of vitamin E(VE) and rosemary extract(ROS), and new packaging on the stability of linseed oil during storage and consumption were studied. Schaal oven method, simulation method and new packaging were used to evaluate the oxidative stability of linseed oil by using peroxide and acid values as indexes. The results showed that the complex antioxidants could improve the oxidative stability of linseed oil observably while the compound effect of 0.06% ROS and 0.03%VE was the best. The linseed oil in the new packaging was more stable than that in ordinary packaging.Therefore, the complex antioxidant of VE and ROS, and the new packaging could effectively postpone the oxidative rancidity of linseed oil.