天然抗氧化剂的增效作用及其对花生油抗氧化效果研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.9 天然抗氧化剂的增效作用及其对 花生油抗氧化效果研究 1 1 1 2 黄克 ，崔春 ，赵谋明 ，马浩 （1.华南理工大学轻工与食品学院，广东广州 510640）（2.东莞徐福记食品有限公司，广东东莞 523118） 摘要：对迷迭香提取物、茶多酚、植酸、VE、抗坏血酸棕榈酸酯在花生油中的抗氧化性能和五种天然抗氧化剂相互之间的增效 作用进行了研究。通过 Rancimat 法测定了添加各种抗氧剂的花生油的诱导时间，根据正交实验结果，各种天然抗氧化剂在组分中的 主次因素为迷迭香提取物＞茶多酚＞植酸＞抗坏血酸棕榈酸酯，优化得出天然抗氧化剂的复配配方为迷迭香提取物 0.07%、茶多酚 0.03%、植酸0.02%、抗坏血酸棕榈酸酯0.02% 。此配方对花生油的抗氧化能力优于TBHQ 。 关键词：天然抗氧化剂；花生油；抗氧化性 文章篇号：1673-9078(2012)9-1139-1141 Study on Synergies of Natural Antioxidants and their Antioxidation Functions on Peanut Oil 1 1 1 2 HUANG Ke , CUI Chun , ZHAO Mou-ming , MA Hao ( 1.College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China) (2.Dongguan Hsu Chi Food Co., Ltd, Dongguan 523118, China) Abstract: Rosmarinus officinalis extract, tea polyphenol, phytic acid, ascorbyl palmitate and vitamin E were selected to prepare natural antioxidant compound for peanut oil due to their antioxidant capacit ies. The induction time of peanut oil added various antioxidant was tested by Rancimat method. According to the range analysis of orthogonal test design results, the contributions of 4 natural antioxidants to antioxidation were ranked in turn as : Rosmarinus officinalis extract ＞tea polyphenol ＞phytic acid＞ascorbyl palmitate, and the optimum formula of the natural antioxidant compound was as follows: Rosmarinus officinalis extract 0.07%,tea polyphenol 0.03%,phytic acid 0.02% and ascorbyl palmitate 0.02%. The antioxidant capacity of this compound was higher than that of TBHQ. Key words: natura