天然抗氧化剂的增效作用及其对花生油抗氧化效果研究

Study on Synergies of Natural Antioxidants and their Antioxidation Functions on Peanut Oil

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。

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 capacities. 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.