天然抗氧化剂的联合增效作用对亚麻籽油氧化稳定性和感官特性的影响

摘要

以亚麻籽油为研究对象,在60℃加速氧化条件下探讨天然复合抗氧化剂联合作用提高亚麻籽油氧化稳定性的作用机理.通过测定过氧化值、酸值、p-茴香胺值和硫代巴比妥酸值指标研究亚麻籽油氧化稳定性的变化趋势,通过气相色谱质谱联用研究复合抗氧化剂对脂肪酸组成的影响,运用感官评价探讨最优复合抗氧化剂对亚麻籽油品质的影响.结果表明:0.07％粉状迷迭香提取物和0.07％油状迷迭香提取物联合0.01％VE添加的亚麻籽油过氧化值由0d的0.23 meq/kg增加到24 d的3.18 meq/kg,酸值(KOH)由0d的0.40 mg/g增加到24 d的0.66 mg/g;和对照组相比,其p-茴香胺值和硫代巴比妥酸值在贮藏期内显著降低(P＜0.05);在24 d加速氧化实验中,亚麻酸含量仅下降0.82％,亚油酸、油酸含量增加;感官评价结果表明添加此组复合抗氧化剂后氧化的亚麻籽油稍有天然提取物的风味,但不影响感官评分.综上,天然复合抗氧化剂联合使用(粉状迷迭香提取物、油状迷迭香提取物、VE)对亚麻籽油具有良好的抗氧化效果.%The effects of the combination of natural antioxidants on the improvement of the oxidative stability of flaxseed oil under 60 ℃ accelerated oxidation condition were investigated.Peroxide value,acid value,p-anisidine value and thiobarbituric acid reactive substances were used to study the trends of oxidative stability.The effects of the compound antioxidants on the fatty acid composition were evaluated by gas chromatography-mass spectrometry.The effects of the optimal compound antioxidant on the quality of flaxseed oil were evaluated by sensory evaluation.The results showed that peroxide value increased from 0.23 meq/kg at 0 d to 3.18 meq/kg at 24 d,and acid value increased slightly from 0.40 mgKOH/g at 0 d to 0.66 mgKOH/g at 24 d in the oil with 0.07％ powdery rosemary extract,0.07％ oily rosemary extract and 0.01％ VE· Moreover,the increase of p-anisidine value and thiobarbituric acid reactive substances reduced significantly compared with the control (P ＜ 0.05).The content of linolenic acid decreased by 0.82％ and the contents of linoleic acid and oleic acid increased.The addition of 0.07％powdery rosemary extract,0.07％ oily rosemary extract and 0.01％ VE could partially change the flavor characteristics,while the sensory evaluation unchanged.In summary,the combination of natural antioxidants (powdered rosemary extract,oily rosemary extract and VE) had a good antioxidant effect on flaxseed oil.