摘要 采用Schaal烘箱法,以过氧化值(POV)为指标,研究了茶多酚、甘草抗氧化物、白藜芦醇、大豆卵磷脂对青刺果油的抗氧化效果,并通过L9(34)正交试验筛选较优复配抗氧化剂。结果表明:茶多酚、白藜芦醇、大豆卵磷脂对青刺果油具有一定的抗氧化效果,三者的抗氧化强弱顺序为茶多酚>白藜芦醇>大豆卵磷脂,而甘草抗氧化物会加速青刺果油的氧化;青刺果油复配抗氧化剂的最优组合为:0.3 g/kg茶多酚+0.3 g/kg白藜芦醇+0.2 g/kg柠檬酸。 The antioxidant effects of tea polyphenols,antioxidants from licorice,resveratrol,soybean lecithin on Prinsepia utilis Royle oil were studied by Schaal oven-storage method with peroxide value as index,and the formula of the compound antioxidants was optimized by L9(34)orthogonal design.The results showed that tea polyphenols,resveratrol and soybean lecithin had certain antioxidant effect on Prinsepia utilis Royle oil,and the antioxidant activity of tea polyphenols was the strongest,followed by resveratrol,soybean lecithin,while licorice antioxidants could accelerate oxidation of Prinsepia utilis Royle oil.The optimal formula of the compound antioxidants was as follows:tea polyphenols 0.3 g/kg,resveratrol 0.3 g/kg and critic acid 0.2 g/kg.
机构地区 丽江师范高等专科学校应用技术学院
出处 《保鲜与加工》 CAS 北大核心 2021年第4期54-58,共5页 Storage and Process
基金 云南省教育厅科学研究基金项目(2018JS617)。
