两种天然抗氧化剂对食用油脂抗氧化效果研究

摘要

The oxidation stability of natural antioxidant, from gallnut tannins and pomegranate peel polyphe-nols, on the edible oil were studied. Schaal oven method was used to study the the antioxidation stability of edi-ble oils. The peroxide value(POV),acid value(AV),iodine value(IV) of edible oils were measured. Studied the polyphenol from pomegranate peel, TBHQ, tea polyphenols, Chinese gall tannic on edible oils:lard, soy-bean oil, rapeseed oil, sesame oil antioxidant properties. The results showed that the natural antioxidants pomegranate peel gall tannins and polyphenols on edible oil had a very strong antioxidant activity.%研究天然抗氧化剂五倍子单宁和石榴皮多酚对常见食用油脂抗氧化稳定性的影响,采用Schaal烘箱法,测定食用油脂的过氧化值POV(peroxide value)、酸价AV(acid value)和碘价IV(iodine value),研究石榴皮多酚、五倍子单宁、茶多酚和特丁基对苯二酚(butylhydroquinone,TBHQ)对常用食用油如猪油、豆油、菜籽油、芝麻油的抗氧化特性.结果表明天然抗氧化剂五倍子单宁和石榴皮多酚对食用油脂具有很强的抗氧化性,五倍子单宁、石榴皮多酚可以作为油脂的天然抗氧化剂应加以开发利用.