郭小妮,陈耀兵,黄秀芳,张 强,辛秀兰,罗 凯.4种常见抗氧化剂对山桐子油氧化稳定性的影响比对分析[J].食品安全质量检测学报,2023,14(19):49-56 |
4种常见抗氧化剂对山桐子油氧化稳定性的影响比对分析 |
Comparative analysis of the effects of 4 kinds of common antioxidants on oxidation stability of Idesia polycarpa oil |
投稿时间:2023-06-20 修订日期:2023-10-08 |
DOI: |
中文关键词: 山桐子油 抗氧化剂 矿物质元素 脂肪酸 油脂氧化 |
英文关键词:Idesia polycarpa oil antioxidants mineral elements fatty acids oil oxidation |
基金项目:湖北省自然科学基金项目(2023AFD080);天然产物国家标准样品研制及产品开发技术研究项目(SG030801); 北京市教育委员会科研计划项目(KM202310858002); 北京电子科技职业学院校内科技重点课题(2019Z002-032-KXZ) |
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中文摘要: |
目的 对比分析4种不同抗氧化剂对山桐子油的抗氧化效果, 筛选山桐子油脂抗氧化剂。方法 通过电感耦合等离子体质谱法和气相色谱法分析山桐子油的矿物质元素及脂肪酸组成, 了解山桐子油的主要成分, 采用Schaal烘箱加速氧化法以过氧化值(peroxide value, POV)、p-茴香胺值(p-anisidine value, PAV)、2-硫代巴比妥酸值(2-thiobarbituric acid value, TBA)为指标, 对比分析不同抗氧化剂对山桐子油脂抗氧化效果的影响。结果 山桐子油的矿物质元素含量分别为: 51.0392 mg/kg钙、39.7858 mg/kg镁、24.9281 mg/kg铁、16.5453 mg/kg钠、0.8787 mg/kg钾、0.7916 μg/kg铜、0.5765 μg/kg锰、0.2269 μg/kg锌; 脂肪酸比例为: 饱和脂肪酸16.75%(以棕榈酸为主), 单不饱和脂肪酸9.56%(以油酸为主), 多不饱和脂肪酸73.69%(以亚油酸为主)。没食子酸丙脂(propyl gallate, PG)和茶多酚(tea polyphenols, TP)在单抗氧化剂组中的抗氧化效果最好。复配氧化剂TG3 (TP: 0.1500 g/kg, PG: 0.0375 g/kg)抑制山桐子油脂氧化效果最佳, 且均高于单一抗氧化剂样品。结论 在Schaal烘箱加速氧化中复配抗氧化剂组前期与单抗氧化剂组抗氧化效果相似, 后期差异显著油脂氧化减缓, 复配抗氧化剂可有效减缓山桐子油的氧化。 |
英文摘要: |
Objective To screen the antioxidants of Idesia polycarpa oil by comparing and analyzing the antioxidant effects of 4 kinds of antioxidants on Idesia polycarpa oil. Methods The mineral elements and fatty acid composition of Idesia polycarpa oil were analyzed by inductively coupled plasma mass spectrometry and gas chromatography to understand the main components of the oil. Schaal’s oven accelerated oxidation method was used to analyze the antioxidant effects on the oil, the peroxide value (POV), p-anisidine value (PAV) and 2-thiobarbituric acid value (TBA) were used as indicators to compare and analyze the effects of different antioxidants on the antioxidant effect of Idesia polycarpa oil. Results The mineral element content of Idesia polycarpa crude oil were 51.0392 mg/kg calcium, 39.7858 mg/kg magnesium, 24.9281 mg/kg iron, 16.5453 mg/kg sodium, 0.8787 mg/kg potassium, 0.7916 μg/kg copper, 0.5765 μg/kg manganese and 0.2269 μg/kg zinc; the fatty acid ratio was 16.75% for saturated fatty acids (mainly palmitic acid), 9.56% for monounsaturated fatty acids (mainly oleic acid) and 73.69% for polyunsaturated fatty acids (mainly linoleic acid). Propyl gallate (PG) and tea polyphenols (TP) showed the best antioxidant effects in the single antioxidant group, whereas complex antioxidants TG3 (TP: 0.1500 g/kg, PG: 0.375 g/kg) had the best inhibition effect on oil oxidation of Idesia polycarpa, which was higher than that of single antioxidants. Conclusion In the accelerated oxidation in Schaal oven, the compound antioxidant group is similar to the single antioxidant group in the early stage, and the difference in the later stage is significant in slowing down the oxidation of the oil, and the complex antioxidant group is effective in slowing down the oxidation of Idesia polycarpa oil. |
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