摘要
松籽油富含不饱和脂肪酸,营养价值很高,但易氧化,难保藏。影响油脂氧化的因素很多,主要为温度、光线。本文以过氧化值(POV)作为油脂稳定性的评价指标,采用Schaal烘箱法研究了抗氧化剂特丁基对苯二酚(TBHQ)、没食子酸丙酯(PG)及复合抗氧化剂的抗氧化性能。实验结果表明,复合抗氧化剂比单一抗氧化剂单独使用时对松籽油有更显著的抗氧化作用,其抗氧化性能依次为TBHQ+柠檬酸>TBHQ>PG+柠檬酸>PG。
Pinenut oil contains abound unsaturated fatty acids and have high value, but they are easy to get oxidized and difficult to reserve. There are many factors affecting the oxidation of pinenut oil. Temperature and light are the main ones. In the study POV was used to evaluate the stability of pinenut oil. TBHQ, PG and mixed antioxidants were respectively tested for their antioxidation properties in pinenut oil by Schaal oven-storage test. The results showed that the mixed antioxidants were more effective than single one.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第7期96-98,共3页
Science and Technology of Food Industry
关键词
松籽油
抗氧化
过氧化值
pinenut oil
antioxidation
peroxide value(POV)
