摘要
以米糠油达到GB2716—2005主要指标过氧化值和酸值的时间为稳定度来评价其贮存稳定性，研究了在（63±1）℃加速氧化条件下，抗氧化剂TBHQ、BHA、V。棕榈酸酯不同组合对米糠油贮存稳定性的影响，同时用气相色谱法测定了脂肪酸含量的变化。结果表明，不同组合的抗氧化剂均能提高米糠油贮存稳定性，处理样品的稳定度明显比对照样品要高。添加0．015％V，棕榈酸酯＋0．015％TBHQ＋0．015％BHA的米糠油稳定度最高，可达30～33d，是对照样品稳定度的1．43～1．83倍，其次是添加0．015％V，棕榈酸酯＋0．015％TBHQ的米糠油，其稳定度为27～30d。
The effects of antioxidants, such as TBHQ, BHA and ascorbyl palmitate, on the storage stability of rice bran oil at （63 ±1）℃ were investigated by using the stable degree as the main index. The stable degree was defined as the time of peroxide value and acid value achieving to the up levels of national standard （GB 2716 -2005 ）. The results showed that the storage stability of rice bran oil with added antioxidants could be significantly improved. The sample with added antioxidants mixed by 0. 015% L - ascorbyl palmitate,0. 015% TBHQ and 0. 015% BHA had the highest stable degree of 30 -33 day guarantee in room temperature,which was 1.43 - 1.83 times higher than that of control group. The stable degree of treatment supplemented with the antioxidants mixed by 0. 015% L - ascorbyl palmitate,0. 015% TBHQ was about 27 -30 d.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第11期31-34,共4页
China Oils and Fats
基金
国家“十一五”支撑计划课题(2006BAD27B04)
国家“十一五”863计划课题(2008AA10Z332)
教育部长江学者和创新团队发展计划课题(IRT0540)
教育部2007年“高等学校青年骨干教师国内访问学者”资助项目
关键词
米糠油
抗氧化剂
贮存稳定性
过氧化值
酸值
脂肪酸含量
rice bran oil
antioxidants
storage stability
peroxide value
acid value
fatty acids content
