复配天然抗氧化剂对食用油脂抗氧化效果研究

对天然抗氧化剂复配配方对食用油的抗氧化能力进行研究。根据正交试验结果，各种天然抗氧化剂在组分中的主次因素为迷迭香提取物＞甘草提取物＞茶多酚＞ VE，优化得出复合天然抗氧化剂的复配组合为迷迭香0.08%、茶多酚0.06%、甘草提取物0.08%、VE0.01%。此优化的配方对食用油的抗氧化能力弱于TBHQ，但强于BHA 和BHT。

Study on Antioxidation of Natural Antioxidant Compound on Edible Oil

Glycgrrhizauralensis fisch extract, Rosmarinus officinalis extract, tea polyphenol and vitamin E were selected to prepare natural antioxidant compound for edible oil due to their predominant antioxidation contribution to soybean oil. A orthogonal test design was adopted to optimize the formula of the antioxidant compound. According to the range analysis of obtained test results, the contributions of 4 natural antioxidants to antoxidation were ranked in turn as: Rosmarinus officinalis extract > Glycgrrhizauralensis fisch extract > tea polyphenol > vitamin E, and the optimum formula of the natural antioxidant compound was as follows: Rosmarinus officinalis extract 0.08%, tea polyphenol 0.06%, Glycgrrhizauralensis fisch extract 0.08%, and vitamin E 0.01%. The antioxidant capacity of this compound was weaker than that of TBHO but stronger than that of BHA and BHT.