抗坏血酸棕榈酸酯对植物油的抗氧化作用Antioxidative effect of L-ascorbyl palmitate on vegetable oil

Abstract

旨在为酶法和化学法抗坏血酸棕榈酸酯(L-AP)在植物油中的应用提供参考，并为家庭储存植物油的方法提供建议，以酸值和过氧化值为指标，模拟家庭储存条件，分别考察低温（20 ℃）避光、常温（25 ℃）曝光、高温（60 ℃）避光，满瓶或半瓶等条件下两种L-AP对菜籽油的抗氧化效果，并与叔丁基对苯二酚（TBHQ）、维生素E（VE）和脂溶性茶多酚等抗氧化剂进行比较，采用Rancimat法测定添加不同抗氧化剂的菜籽油、大豆油、棕榈油和亚麻籽油的氧化诱导时间。结果表明:酶法L-AP和化学法L-AP对植物油的抗氧化作用相似，且抗氧化能力与脂溶性茶多酚相当，强于VE。植物油在低温（20 ℃）避光、满瓶条件下储存，其酸值、过氧化值随时间变化最小。综上，酶法L-AP和化学法L-AP均可有效延缓植物油氧化，推荐消费者优先选用添加有符合国标的抗氧化剂的小包装植物油产品，并储存于低温避光的环境中。In order to provide references for the application of enzymatic and chemical L-ascorbyl palmitate (L-AP) in edible vegetable oil and provide suggestions for the home storage of vegetable oil, with acid value and peroxide value as indexes, the antioxidant effects of L-AP on rapeseed oil stored under simulated home storage conditions of low temperature (20 ℃) and away from light, room temperature (25 ℃) exposure, and high temperature (60 ℃) and away from light, and full or half bottles were investigated, and was compared with TBHQ, VE, and fat-soluble tea polyphenols. The Rancimat method was used to identify the oxidation induction time of rapeseed oil, soybean oil, palm oil, and flaxseed oil added with various antioxidants. The results showed that both the antioxidant effects of the two L-AP on vegetable oil were similar, and was similar to that of fat-soluble tea polyphenols, stronger than VE. The acid value and peroxide value of vegetable oil had the smallest changes over time when it was stored at at low temperature (20 ℃), away from light and full bottle conditions. In conclusion, enzymatic and chemical L-AP can effectively inhibit the oxidation of vegetable oil. Meanwhile, it is suggested that consumers prioritize using small bottled vegetable oil products with antioxidants that meet national standards and store them in a low temperature and away from light environment.

Keywords

• 抗坏血酸棕榈酸酯; 酶法；化学法；植物油；抗氧化；家庭储存
• l-ascorbyl palmitate; enzymatic method; chemical method; vegetable oil; antioxidation; home storage