摘要
采用Schaal烘箱法，以过氧化值（POV）为指标，研究温度、时间对汉麻籽油自氧化过程的影响及添加抗氧化剂对汉麻籽油抗氧化性能的影响。结果表明，温度、时间对汉麻籽油的自氧化过程有显著影响，且温度的影响更明显；叔丁基对苯二酚（TBHQ）对汉麻籽油具有较好的抗氧化性能，柠檬酸和异VC对TBHQ与丁基羟基茴香醚（BHA）复配的复合抗氧化剂均表现出较强的协同抗氧化性能，且柠檬酸的协同抗氧化性优于异VC；添加0．02％TBHQ＋0．005％BHA＋0．01％柠檬酸或0．02％TBHQ＋0．005％BHA＋0．01％异VC复合抗氧化剂，可使汉麻籽油在20℃下的预贮藏时间从4个月延长至11～13个月。
The effects of temperature and time on the autooxidation of hemp seed oil and the effect of antioxidants on antioxidation ability of hemp seed oil were studied by Schaal experiment according to POV of hemp seed oil. The results showed that the POV of hemp seed oil was affected remarkably by temperature and time, and the effect of temperature was greater than that of time. The TBHQ had good antioxidation ability to hemp seed oil. TBHQ or BHA with isoascorbic acid or critic acid exhibited great antioxidation ability, the synergistic effect on the oil of critic acid was better than that of isoascorbic acid. When 0.02% TBHQ with 0. 005% BHA and 0. 01% critic acid or with 0. 005% BHA and 0. 01% isoascorbic acid was used in the oil,the shelf life of the oil could be prolonged from 4 months to 11 -13 months at 20 ℃.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第2期22-25,共4页
China Oils and Fats
关键词
汉麻籽油
自氧化
抗氧化剂
增效剂
抗氧化性能
hemp seed oil
autooxidation
antioxidant
synergists
antioxidation ability
