摘要
研究了表面活性剂类型及用量、pH值、不同天然抗氧化剂对乳状液体系中油脂的氧化与抗氧化稳定性的影响,并与其在纯油体系中的氧化情况进行比较。结果显示:乳化剂种类和pH对于乳状液体系的氧化稳定性有显著影响。乳化剂用量也会影响体系的氧化稳定性,随着乳化剂用量的增加,乳状液的氧化稳定性变差,这种稳定性的弱化是由于粒径变小、油滴表面积增大引起的;不同天然抗氧化剂对乳状液中油脂的氧化稳定性的影响各不相同,它们的抗氧化能力与在纯油中一致。
This paper mainly studied on the type of surfactant, the dosage, pH value, common natural antioxidants to oil oxidation and antioxidant stability in the emulsion system, and with the pure oil oxidation system were compared. The results showed that emulsifier type and pH for the oxidation stability of emulsion systems had a significant effect. Emulsifier dosage also affected the oxidative stability with the increasing of emulsifier, emulsion oxidation stability got worse, it was due to weakening of the stability of smaller size, increased surface area caused by oil droplets; various natural antioxidants influenced differently the oxidation of fat emulsion stability, its antioxidant capacity with the pure oil were consistent.
出处
《山东食品发酵》
2012年第3期50-53,共4页
Shandong Food Ferment
