摘要
采用有机溶剂提取玉米须多酚,添加到熟猪油中,研究玉米须多酚抗油脂氧化的量效关系及与增效剂的协同作用,同时研究不同加工处理对玉米须多酚体外抗氧化稳定性的影响。结果表明:玉米须多酚抗油脂氧化能力随着添加量的增加而增强,在5种含有不同添加量的玉米须多酚熟猪油中,添加油重1.10%玉米须多酚的熟猪油抗氧化能力最强。3种增效剂中,维生素C对玉米须多酚抗氧化的增效作用最佳。随pH的升高,玉米须多酚还原力保存率显著降低,在pH 3.0时稳定性最好;玉米须多酚对热敏感,在4℃低温稳定性最好,玉米须多酚抗氧化稳定性随贮藏温度升高而显著降低;添加K+对玉米须多酚还原力无显著影响,而Fe3+和Cu2+显著降低多酚还原力保存率。
Corn silk polyphenols were extracted with organic solvent and added to cooked lard. The amount-effect relationship of corn silk polyphenols against lipid oxidation and the synergistic effect with synergists were studied. Meanwhlie,the effects of different processing treatments on the antioxidant stability of corn silk polyphenols in vitro were studied. The results showed that the antioxidation ability of corn silk polyphenols increased with the increase of the addition amounts. In five cooked lard containing different amounts of corn silk polyphenols,cooked lard with 1. 10 % corn silk polyphenols had the strongest antioxidation ability. Among the three synergists,vitamin C had the best synergistic effect on antioxidant activity of corn silk polyphenols. With the increase of pH value,the reducibility retention rate of polyphenols in corn silk decreased significantly,and the stability of pH 3 was the best. Corn silk polyphenols was sensitive to heat and had the best stability at low temperature of 4 ℃ . The antioxidant stability of corn silk polyphenols decreaseed significantly with the increase of storage temperature. Addition of K+had no significant effect on the polyphenol reducibility of corn silk,while Fe3 +and Cu2 +could significantly reduce the polyphenol reducibility retention rate.
作者
许英一
马鑫蕊
刘迪
王彪
XU Ying-yi;MA Xin-rui;LIU Di;WANG Biao(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,Heilongjiang,China)
出处
《粮食与油脂》
北大核心
2021年第9期87-90,共4页
Cereals & Oils
基金
黑龙江省省属高等学校基本科研业务费科研项目(135409410)。
关键词
玉米须多酚
熟猪油
抗氧化性
贮藏稳定性
corn silk polyphenol
cooked lard
oxidation resistance
storage stability
作者简介
许英一(1971-),女,硕士,教授,研究方向为粮食、油脂与植物蛋白工程。
