不同抗氧化剂对红松籽油的氧化抑制作用
目的 探究3种抗氧化剂对红松籽油的氧化抑制效果。方法 采用石油醚浸提法提取红松籽油, 以酸价和过氧化值为评价指标, 在加速氧化条件下研究了L-抗坏血酸棕榈酸酯、茶多酚棕榈酸酯、脂溶性迷迭香提取物三种抗氧化剂对红松籽油氧化稳定性的影响。结果 3种抗氧化剂均能不同程度延缓红松籽油氧化酸败进程, 抑制效果与抗氧化剂的添加量基本呈正相关; L-抗坏血酸棕榈酸酯(添加量为0.15 g/kg)抑制红松籽油酸价上升的能力最强, 而脂溶性迷迭香提取物(添加量为0.60 g/kg)在延缓过氧化物的产生表现出更大优势。结论 选择添加0.15 g/kg L-抗坏血酸棕榈酸酯可以更好地用于食用红松籽油的抗氧化。
Objective To explore the antioxidation of 3 antioxidants on red pine seeds oil. Methods The red pine seeds oil was extracted by petroleum ether extraction. Taking acid value and peroxide value as evaluation indexes, the effect of 3 antioxidants (L-ascorbyl palmitate, tea polyphenols palmitate and lipid-soluble rosemary extract) on the oxidative stability of red pine seeds oil extracted by petroleum ether was evaluated under accelerated oxidation conditions. Results Three antioxidants could all reduced the oxidation and rancidity process in varying degrees, and the inhibition effect was almost positively correlated with the addition of antioxidants. The antioxidative activity of 0.15 g/kg ascorbic palmitate was the best when considering acid value as an evaluation index and the antioxidative acitivity of 0.60 g/kg lipid-soluble rosemary extract offered significant advantages when considering peroxide value as an evaluation index. Conclusion The 0.15 g/kg ascorbic palmitate is chose better as antioxidant of red pine seeds oil.
标题：不同抗氧化剂对红松籽油的氧化抑制作用
英文标题：Oxidation inhibition of different antioxidants on red pine seeds oil
作者：
高小明 合肥工业大学食品与生物工程学院
叶红玲 安庆职业技术学院园林园艺系
赵玉琪 合肥工业大学食品与生物工程学院
赵化银 安徽詹氏食品股份有限公司
柳刚 安徽詹氏食品股份有限公司
中文关键词:抗氧化剂,红松籽油,氧化稳定性,
英文关键词:antioxidant,red pine seeds oil,oxidative stability,
发表日期：2019-09-01
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