蓝莓皮提取物及油脂凝胶化对水飞蓟油氧化稳定性的影响 |
| |
引用本文: | 刘龙龙,仲晓慧,刘文联,苗靖涵,牟柏德,张华.蓝莓皮提取物及油脂凝胶化对水飞蓟油氧化稳定性的影响[J].中国粮油学报,2022,37(8):216-221. |
| |
作者姓名: | 刘龙龙 仲晓慧 刘文联 苗靖涵 牟柏德 张华 |
| |
作者单位: | 延边大学农学院食品与生物科学系 |
| |
基金项目: | 白藜芦醇在水飞蓟籽油中抗氧化规律规律及动力学模型研究 |
| |
摘 要: | 本文预期通过添加蓝莓皮提取物和油脂凝胶化来提高水飞蓟油的氧化稳定性,基于过氧化值(POV)和硫代巴比妥酸反应物(TBA)等化学方法与电子鼻技术和核磁共振技术(1H NMR)相结合,监测水飞蓟油氧化稳定性、气味和脂肪酸、色泽等变化。结果表明,蓝莓皮提取物能够有效的抑制水飞蓟油的氧化且具有剂量依赖关系,0.06%的蓝莓皮提取物对水飞蓟油的氧化抑制作用最佳;蓝莓皮提取物会影响水飞蓟油的气味但不影响其色泽;蓝莓皮提取物对水飞蓟油凝胶的色泽和气味均无影响,但制备成水飞蓟油脂凝胶明显提高了水飞蓟油氧化稳定性。
|
关 键 词: | 水飞蓟油 油脂凝胶 蓝莓皮提取物 氧化稳定性 |
收稿时间: | 2021/7/13 0:00:00 |
修稿时间: | 2021/9/23 0:00:00 |
Effects of Blueberry Peel extract and lipid gelation on the oxidative stability of milk thistle oil |
| |
Abstract: | In this study, the oxidative stability of milk thistle oil is improved by adding blueberry peel extract and oil gelation, based on chemical methods such as peroxide value (POV) and thiobarbituric acid reactant (TBA) and electronic nose technology and Nuclear magnetic resonance technology (1H NMR) is used to monitor odor, fatty acid changes, color and other indicators to study its oxidation stability. The results show that blueberry peel extract can effectively inhibit the oxidation of milk thistle oil and has a dose-dependent relationship. The 0.06% blueberry peel extract has the best inhibitory effect on the oxidation of milk thistle oil; the blueberry peel extract will affect the smell of milk thistle oil but not its color; the blueberry peel extract has no effect on the color and smell of the milk thistle oleogel, but the milk thistle oleogel significantly improves the oxidation stability. |
| |
Keywords: | milk thistle oleogel blueberry peel extract oxidative stability |
|
| 点击此处可从《中国粮油学报》浏览原始摘要信息 |
|
点击此处可从《中国粮油学报》下载全文 |
|