摘要
通过研究抗氧化剂、真空包装、充氮包装、添加脱氧剂等手段对葵花籽储藏过程中过氧化值的变化,探讨抑制炒货葵花籽氧化的方法。实验结果表明:炒货抗氧化剂的抗氧化性能优于BHT、BHA、茶多酚、竹叶异黄酮等单体抗氧化剂,并与其添加量呈正相关;添加抗氧化剂、真空包装、充氮包装、添加脱氧剂等方法均能抑制葵花籽过氧化值的升高,其抗氧化效果从大到小依次为:炒货抗氧化剂+脱氧剂>脱氧剂>炒货抗氧化剂>真空包装>充氮包装。采用炒货抗氧化剂结合脱氧剂抑制炒货葵花子的氧化效果最好,能将炒货葵花籽的保质期从2～3个月延长至10个月以上。
Several different methods＇ effect on sunflower seeds＇ oxidation speed during their storage including the addition of antioxidants and deoxidant agents,the use of vacuum packaging and nitrogen packing were investigated for discussing the methods of inhibiting roasted sunflower oxidation.Results indicated that although roasted antioxidants,vacuum packing,nitrogen packing and deoxidizer could all inhibit the growth of peroxide value of sunflower seeds to some extent.The effectiveness of those methods were deoxidizerroasted antioxidantsvacuum packagingnitrogen packaging.As for different antioxidants,roasted antioxidant was the most effective agent compared with BHT,BHA,tea polyphenol and bamboo flavones,whose antioxidation effect was proportional to the amount added.The roasted antioxidant could achieve a better antioxidation effect with the help of oxygen scavenger,which extended the shelf life of roasted sunflower seeds from 2~3 months to more than 10 months.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第5期306-308,共3页
Science and Technology of Food Industry
基金
粤港关键领域重点突破项目(2009A020700005)
关键词
炒货葵花籽
过氧化值
抗氧化
roasted sunflower seeds
peroxide value
antioxidation
