天然抗氧化剂对亚麻籽甘油二酯油氧化稳定性的影响

为提高亚麻籽甘油二酯油的氧化稳定性，研究了抗坏血酸棕榈酸酯、迷迭香提取物和维生素E及其组合对亚麻籽甘油二酯油的抗氧化作用。以氧化诱导时间为响应值，在单因素实验基础上，通过响应面分析确定最优的抗氧化剂组合。考察了优化的抗氧化剂组合对亚麻籽甘油二酯油高温加热时反式脂肪酸含量的影响。结果表明：相较于单一的维生素E、迷迭香提取物和抗坏血酸棕榈酸酯，三者组合能显著提高亚麻籽甘油二酯油的氧化稳定性；最优抗氧化剂组合为抗坏血酸棕榈酸酯添加量84 mg/kg、迷迭香提取物添加量405 mg/kg、维生素E添加量1 808 mg/kg,在此条件下亚麻籽甘油二酯油的氧化诱导时间为11.13 h,是空白对照的6.79倍；该抗氧化剂组合能抑制油中反式脂肪酸的生成。天然抗氧化剂绿色、安全，可有效提高亚麻籽甘油二酯油的氧化稳定性。

Effects of natural antioxidants on oxidative stability of flaxseed-based diacylglycerol oil

In order to improve the oxidative stability of flaxseed-based diacylglycerol oil (FDO), the antioxidant effects of ascorbate palmitate, rosemary extract, vitamin E and their combination on the FDO were studied. With oxidation induction time as response value, on the basis of single factor experiment, response surface methodology was used to determine the optimal antioxidant combination. The optimized antioxidant combination was applied to the high temperature heating of FDO to investigate its effect on the content of trans fatty acids. The results showed that compared with single antioxidant, the combination of ascorbate palmitate, rosemary extract and vitamin E could improve the oxidative stability of FDO significantly. The optimal antioxidant combination was obtained as follows: ascorbate palmitate 84 mg/kg, rosemary extract 405 mg/kg and vitamin E 1 808mg/kg. Under these conditions, the oxidation induction time of FDO was 11.13 h, which was 6.79 times of the blank control. The antioxidant combination could inhibit the formation of trans fatty acids. Natural antioxidants are green and safe, and can effectively improve the oxidative stability of FDO.