Tween对精炼大豆油氧化稳定性的影

本文采用烘箱法和Rancimat法研究了亲水性乳化剂Tween（如Tween20、Tween60和Tween80）对精炼大豆油氧化稳定性的影响。低温下的烘箱法研究结果表明：对于Tween20，添加0．005％时可以延缓油脂的氧化．添加量增加到0．01％～0．20％时会在一定程度上起到促进氧化的作用；添加Tween60会在一定程度上起到促进氧化的作用：添加Tween80能延缓油脂的氧化，添加量为0．005％时效果最明显。高温下的Rancimat法结果表明：添加0．005％的Tween20具有一定的抗氧化作用，加入0．01％邗．20％Tween20对油脂的氧化稳定性影响不明显。添加Tween60对大豆油的氧化稳定性没有太大影响。添加Tween80能延缓油脂的氧化，加入0．005％Tween80时延缓氧化的效果最好。

Effect of Tween on Oxidation Stability of Refined Soybean Oil

Influence of Tween20, Tween60 and Tween80 on oxiditive stability of refined oil were researched through the method of oven and Rancimat. Oven method showed that for Tween20, 0.005%Tween20 could delay oxidation of oils and fats., 0.01%-0.2%Tween20 had accelerated oxidation effect; Tween60 could promote oxidation of oils and fats. Tween80 played role of anti-oxidation, 0.005% added amount （percentage of quality） was the best. Rancimat method showed that adding 0.005% Tween20 had some antioxidant effects, while there was no obvious influence on lipid oxidation when adding 0.01%-0.2% Tween20. Adding of Tween60 had little impact on oxidative stability of soybean oil. Tween80 had certain Antioxidant effects and the effect of the 0.005% was most obvious.