| 抗氧化剂对青刺果油氧化稳定性的影响 |
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| 引用本文： | 陈国艳,陈若馨,聂绪恒,邵志凌. 抗氧化剂对青刺果油氧化稳定性的影响[J]. 粮食与食品工业, 2021, 28(2): 31-34 |
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| 作者姓名： | 陈国艳 陈若馨 聂绪恒 邵志凌 |
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| 作者单位： | 云南省粮油科学研究院 昆明 650033;思茅海关综合技术服务中心 思茅 665000 |
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| 基金项目： | 云南省科技厅青年项目“青刺果油氧化稳定性的研究”。 |
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| 摘 要： | 以低温液压压榨青刺果油为研究对象,通过Rancimat743油脂氧化稳定性测定仪测定了青刺果油的货架期和抗氧化剂、增效剂与抗氧化剂的混合对青刺果油氧化诱导时间的影响.结果 表明:20℃条件下、不添加抗氧化剂,青刺果油的货架期为197 d,添加相同量的单一抗氧化剂,抗氧化效果为TBHQ＞PG＞BHT＞BHA;抗氧化剂与增...
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| 关 键 词： | 青刺果油 抗氧化剂 增效剂 货架期 |
The effect of antioxidant on the oxidation stability of prinsepia utilis rogle oil |
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| Chen Guoyan,Chen Ruoxin,Nie Xuheng,Shao Zhiling. The effect of antioxidant on the oxidation stability of prinsepia utilis rogle oil[J]. Cereal and Food Industry, 2021, 28(2): 31-34 |
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| Authors: | Chen Guoyan Chen Ruoxin Nie Xuheng Shao Zhiling |
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| Affiliation: | (Yunnan Provincial Academy of Food and Oil Science,Kunming 650033;Simao Customs Comprehensive Technology Service Center,Simao 665000) |
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| Abstract: | The low temperature hydraulic press of prinsepia utilis rogle oil was studied and the shelf life and the effects of antioxidant,synergistic agent and antioxidant mixture on the oxidation induction time of prinsepia utilis rogle oil were measured by Rancimat743 oil oxidation stability tester and the results indicated that the shelf life of the oil was 197 d at 20℃under without antioxidant conditions,and the antioxidant effect was TBHQ>PG BHT>and BHA with the same amount of single antioxidant.When the antioxidant and synergistic agent were mixed,the antioxidant effect was citric acid+TBHQ>phytic acid+TBHQ.Therefore,it is suggested to add citric acid+TBHQ as an antioxidant in the processing of prinsepia utilis rogle oil to increase its shelf life and prolong the safe use time of prinsepia utilis rogle oil. |
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| Keywords: | prinsepia utilis rogle oil antioxidant synergistic agent shelf life |
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