摘要
为研究法夫酵母虾青素对油脂贮存稳定性的影响,以自制的法夫酵母虾青素为抗氧化剂,以过氧化值(POV)和酸值(AV)为考察指标,通过与叔丁基对苯二酚(TBHQ)、丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)等常用油脂抗氧化剂进行比较,研究其抗氧化活性。Schaal加速氧化实验结果表明,法夫酵母虾青素具有抗油脂氧化的作用,尤其对茶油的作用效果明显,抗氧化能力略高于TBHQ,明显高于BHA和BHT,并呈明显的量效关系,当添加量达到0.015%时,具有较好的抗氧化效果。法夫酵母虾青素是天然抗氧化剂,具有作为高品质茶油抗氧化剂的潜在应用价值。
Effect of astaxanthin from phaffia rhodozyma (prepared in our laboratory)on the oxidative stability of oil was studied.The astaxanthin was selected as antioxidant,and peroxide value (POV ) and acid value (AV)as the main indexes.The antioxidant activity was studied,compared with com-mon antioxidates,such as TBHQ,BHA and BHT.The results showed that astaxanthin was an oil an-tioxidant,whose effect was a little better than that of TBHQ,much higher than that of BHA and BHT on tea oil,and the effect on tea oil was obvious in dose-effect relationship.When the adding amount was 0.015%,the antioxidant effect of astaxanthin from phaffia rhodozyma was good.Astaxanthin from phaffia rhodozyma is a natural antioxidant,which has potential antioxidant application value to tea oil.
出处
《粮油食品科技》
2015年第2期31-34,共4页
Science and Technology of Cereals,Oils and Foods
基金
无锡市卫生局科研项目计划资助(Q201307)
关键词
法夫酵母
虾青素
茶油
过氧化值
酸值
phaffia rhodozyma
astaxanthin
tea oil
peroxide value
acid value
