不同抗氧化剂对核桃油氧化稳定性 和预测货架期的影响

Abstract

为了对核桃油抗氧化剂的选择提供参考，在核桃油中分别添加复配抗氧化剂、叔丁基对苯二酚（TBHQ）、茶多酚、维生素E等抗氧化剂，采用Schaal烘箱法加速油脂氧化，以过氧化值、酸值、甾醇含量、维生素E含量为考察对象，研究不同抗氧化剂对核桃油氧化稳定性及预测货架期的影响。结果表明，若以过氧化值达到植物油国家标准中的限量值（过氧化值≤0.25 g/100 g）为评价指标，添加复配抗氧化剂、TBHQ、茶多酚、维生素E的核桃油和空白核桃油的预测货架期分别为656、336、320、304 d和160 d，在预测的货架期内，5种核桃油的酸值均在国标要求范围内，甾醇的平均损失率不超过5.0%，维生素E的平均损失率不超过28%。几种抗氧化剂在核桃油中抗氧化效果强弱顺序为复配抗氧化剂＞TBHQ＞茶多酚＞维生素E。 In order to provide a reference for the selection of antioxidants in walnut oil, the effects of different antioxidants on the oxidative stability and predicted shelf life of walnut oil were studied by adding antioxidants such as compound antioxidants, tert butylhydroquinone (TBHQ), tea polyphenols, and vitamin E into walnut oil, accelerating the oxidation of the oil by Schaal oven method, and determining the change of peroxide value, acid value, sterol and vitamin E contents during storage. The results showed that with the peroxide value reached the limit of national standard of vegetable oil (peroxide value ≤ 0.25 g/100 g) as the evaluation index, the predicted shelf life of walnut oil added with compound antioxidants, TBHQ, tea polyphenols, vitamin E and blank walnut oil was 656, 336, 320, 304 d and 160 d, respectively. During the predicted shelf life, the acid values of the five walnut oils were within the required range of national standard, and the average loss rate of sterols was not more than 5.0%, the average loss rate of vitamin E did not exceed 28%. The antioxidant effects of several antioxidants in walnut oil were as follows: compound antioxidant>TBHQ>tea polyphenols>vitamin E.

Keywords

• 抗氧化剂；核桃油；schaal烘箱法；预测货架期
• antioxidant; walnut oil; schaal oven method; predicted shelf life