摘要
目的:通过添加适宜剂量的抗氧剂和增效剂提高马脂的稳定性,并考察温度、湿度和光照对马脂的影响。方法:采用Schaal耐热试验法,以过氧化值为指标,确定加入马脂中最佳抗氧剂及其剂量和增效剂的量。结果:诱导期开始之前,温度对马脂的氧化过程影响最大;诱导期开始至终止,湿度对马脂氧化过程影响最大。在马脂中添加茶多酚的剂量为0.03%,柠檬酸为0.04%时,抗氧化效果最佳。结论:常温避光干燥条件贮存马脂时,添加了0.03%茶多酚和0.04%柠檬酸的马脂的贮存时间大大延长,抗氧化能力比空白对照组提高约54倍。
Purpose： By adding the appropriate dose of antioxidants and synergistic agent to enhance the stability of horse fat and observe the influence of temperature, humidity and light to the stability of horse fat. Methods： By the method of Schaal oven test and by the indicator of peroxide value to make sure the best antioxidant and dose of it, also ascertain the dose of synergist. Result： Before induction period, the influence of temperature to horse fat oxidation process is observably; during the induction period, the influence of the humidity to horse fat oxidation process is observably. The dose of 0.03% tea polyphenol is the best antioxidant to horse fat and the best synergistic agent is 0.04% citric acid. Conclusion： When keeping in the room temperature and dark and dry places, added 0.03% tea polyphenols and 0.04% citric acid to horse fat, the storage time was greatly extended and antioxidant ability was about 54 times greater than that of the blank control group.
出处
《食品科技》
CAS
北大核心
2014年第2期250-254,共5页
Food Science and Technology
基金
新疆维吾尔自治区科技兴新项目(2011038B20)
关键词
马脂
抗氧剂
茶多酚
柠檬酸
诱导时间
horse fat
antioxidant
tea polyphenols
citric acid
induction time
