即食客家咸菜中油脂氧化稳定性研究

摘要

The oil of instant Hakka pickle was prone to be oxidation, in order to prolong its storage life, the effect of the sold oil and an-tioxidant supplement were studied by Schaal experiment according to the peroxide value. The result showed that the corn oil has excellent flavor and a long shelf life in the six kinds of oils corn oil was protected by three antioxidants and the combined antioxidant had obvious synergistic effect, and the antioxidant combined with 0. 055 g/kg TBHQ, 0. 074 g/kg TBHT, 0. 018 g/kg BHA, 0. 075 g/kg Vc.%即食客家咸菜中的油脂在贮藏过程中易发生氧化,为延缓其氧化,研究市售油脂以及抗氧化剂对其感官品质的影响.采用Schaal烘箱试验法,以过氧化值为考察指标,结果表明:市售6种油脂中,玉米油自氧化程度较低,贮藏期最长,且调味后风味最佳；TBHQ、BHT及BHA等3种抗氧化剂分别对玉米油有不同程度的抗氧化作用,以Vc为增效剂的复合抗氧化剂的抗氧化效果优于单一抗氧化剂,其最优组合为TBHQ 0.055 g/kg,BHT 0.074 g/kg,BHA 0.018 g/kg,Vc 0.075 g/kg.