高温加热下芝麻素酚对花生油的抗氧化作用Antioxidant activity of sesaminol on peanut oil at high temperature

Abstract

旨在为芝麻素酚在食品加工中的应用提供参考，以过氧化值和茴香胺值为指标，通过正交实验研究了不同高温加热条件下芝麻素酚对花生油的抗氧化作用，并对比了芝麻素酚与α-生育酚、二丁基羟基甲苯（BHT）、抗坏血酸棕榈酸酯的抗氧化效果及协同增效作用。结果表明：高温加热下花生油会发生显著氧化；在芝麻素酚添加量0.06%、加热温度150 ℃、加热时间15 h条件下，芝麻素酚对花生油过氧化值和茴香胺值的抑制率最高，且优于抗坏血酸棕榈酸酯、α-生育酚及BHT的抗氧化能力；芝麻素酚与α-生育酚及BHT均具有一定的协同增效作用。综上，芝麻素酚可以作为天然抗氧化剂应用于延缓高温加热油脂的氧化。To provide reference for the application of sesaminol on food processing, the antioxidation effect of sesaminol on peanut oil at heating temperature was investigated by orthogonal test using peroxide value and anisidine value as indexes. The antioxidant effects of α-tocopherol, dibutylhydroxytoluene (BHT) and ascorbyl palmitate were compared with that of sesaminol, and their synergistic effects were also investigated. The results showed that peanut oil underwent significant oxidation at high temperature. Under the conditions of heating temperature 150 ℃，heating time 15 h, and sesaminol addition 0.06%, sesaminol showed the highest inhibition rates of peroxide value and anisidine value, and had stronger antioxidant activity than ascorbyl palmitate, α-tocopherol and BHT, meanwhile, the sesaminol had synergistic effects with α-tocopherol and BHT. In conclusion, sesaminol can be used as a natural antioxidant for retarding the oxidation of edible oil at high temperature.

Keywords

• 芝麻素酚；高温加热; 油脂氧化；天然抗氧化剂
• sesaminol; high temperature heating; oil oxidation; natural antioxidant