核桃油的理化性质及氧化稳定性研究

摘要

Walnut oil was extracted by mechanical press. Rancimat test was used to evaluate the oxidative stability of the oil and antioxidative effect of natural antioxidants.According to orthogonal experimental results, the optimum formula was tea polyphenol 0.40 g/kg, ascorbyl palmitate 0.20 g/kg, rosemary 0.15 g/kg, Vitamin E 0.40 g/kg. The induction period of walnut oil at 120 ℃ could extend 2.33 times than it of walnut oil without antioxidant at the same temperature.%以核桃为原料,经冷榨机压榨得到核桃油,用Rancimat法分析其氧化稳定性和天然抗氧化剂对其抗氧化效果.正交试验结果表明:天然抗氧化剂复配最优组合为茶多酚0.40 g/kg、抗坏血酸0.20 g/kg、迷迭香0.15 g/kg、维生素E0.40 g/kg,可使压榨核桃油在120℃的诱导期延长2.33倍.