抗氧化剂BHT和维生素E对菜籽油的抗氧化研究

摘要

油脂及富含油脂的食品易发生氧化酸败,为了防止其氧化最常见的方法是加入抗氧化剂.BHT和维生素E是两种常见的抗氧化剂.本文以酸价(AV)和过氧化值(POV)为指标,研究了单独使用BHT以及BHT和维生素E(VE)复配使用在(60±1)℃加速氧化下对菜籽油贮存稳定性的影响.研究结果表明:(1)在单独使用BHT作为抗氧化剂时,BHT对菜籽油有一定抗氧化性,其添加量为0.2‰时抗氧化效果最好,其抗氧化效果顺序为0.20‰＞0.05‰＞0.25‰ ＞0.15‰＞0.01‰；(2)在BHT和VE复配使用时比单独使用BHT效果好,其最佳配比浓度为0.10‰BHT和0.10‰VE,其抗氧化作用效果的顺序为0.10‰ BHT+0.10‰ VE＞0.15‰BHT +0.05‰VE＞0.10‰BHT +0.05‰VE ＞0.05‰BHT+0.05‰VE＞0.05‰BHT+0.10‰ VE＞0.10‰ BHT +0.15‰VE＞0.05‰BHT +0.15‰VE ＞0.15‰ BHT +0.15‰ VE ＞0.15‰ BHT+0.10‰ VE.%Lipids and oil - riched foods are easy oxidative and rancid. BHT and vitaminE (VE) are two common an-tioxidants in preventing food oxidation. According to the acid value (AV) and peroxide value (POV), antioxidantive effects of BHT alone and combination of BHT and VE on the storage stability of Canola oil under accelerated oxidative condition (60±l)t were studied. The results showed that; (1) when BHT used alone, the best concentration to prevent oxidation was 0. 20‰, and the order of BHA content on antioxidation was 0. 20‰ >0. 05‰ >0. 25‰ >0. I5‰ >0. 01‰; (2) when BHT and VE used at the same time, their antioxidantive effect was superior to BHT alone and the best combination was 0. 10 BHT and 0. 10 VE, and the order of antioxidantive effect was 0. 10‰ BHT +0. 10‰ VE >0. 15‰ BHT +0. 05‰ VE > 0. 10‰ BHT +0.05‰ VE >0. 05‰ BHT +0. 05‰ VE >0. 05‰ BHT +0. 10‰ VE >0. 10‰ BHT +0.15‰ VE >0. 05‰ BHT +0. 5‰> VE >0. 15‰ BHT +0. 15‰ VE >0. 15‰ BHT +0.10‰ VE.