罗非鱼下脚料蛋白酶解物及其锌螯合盐对油脂的氧化抑制研究

摘要

The effects of tilapia scraps enzymatic hydrolysates (EH10K) and its zinc chelating salts (CH -0) , ethanol and dialysis purification components of the zinc chelating salts (CH - and CH - Ⅱ) on oxidation inhibition of oils and fats were investigated. The results demonstrated that EH10K, CH - 0, CH - and CH - Ⅱshowed good oxidation inhibitory effect in linoleic acid system, and CH - 0, CH -and CH - Ⅱof low mass concentrations had better oxidation inhibitory effect than EH10K; EH10K , CH - 0, CH - and CH - Ⅱ showed good oxidation inhibitory effect on peanut oil and the effects were similar to that of butylated hydroxytoluene (BHT); meanwhile, EH10K, CH - 0, CH - and CH - Ⅱalso showed good oxidation inhibitory effect on lard and the oxidation inhibitory effects of EH10K and CH - were close to that of BHT.%研究罗非鱼下脚料蛋白酶解物(EH10K)与其锌螯合盐(CH -0)及乙醇纯化组分(CH -)、透析纯化组分(CH -Ⅱ)对油脂的氧化抑制效果。结果表明：EH10K 、CH -0、CH -及 CH -Ⅱ在亚油酸体系中有明显的氧化抑制效果，且低质量浓度的 CH -0、CH -、CH -Ⅱ的氧化抑制效果好于 EH10K；EH10K、CH -0、CH -及 CH -Ⅱ对花生油有氧化抑制的作用，且与 BHT 效果相仿；EH10K、CH -0、CH -及 CH -Ⅱ对猪油有氧化抑制的作用，且 EH10K 及 CH -的效果与 BHT相近。