猪脂肪诱导氧化过程及添加迷迭香精油的抗氧化活性

摘要

The process of lipid oxidation in pork fat with was investigated by drawing the time course curves of induced oxidation at 90℃ and high-oxygen conditions, and the antioxidant effects of rosemary essential oil singly or in combination with VE on pork fat were examined. The oxidation induction times of fat samples added with 0, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30 g/kg rosemary essential oil or 0.25 g/kg rosemary essential oil plus 0.05 g/kg VE were 190, 228, 301, 344, 393, 408, 467, and 497 min, respectively, suggesting a linear relationship between oxidation induction time and rosemary essential oil concentration. Under the accelerated oxidation conditions in this study, pork fat was rapidly oxidized, which, however, was inhibited by the added rosemary essential oil with a signiifcant dose-effect relationship, mainly at the early stage of oxidation. Furthermore, enhanced antioxidant effect was observed when rosemary essential oil was combined with VE, indicating a synergism between the two antioxidants.%分析猪脂肪的氧化过程，绘制猪脂肪在90℃、高氧条件下的诱导氧化过程曲线，并就添加迷迭香精油的抗氧化活性进行分析。结果表明：添加0、0.05、0.10、0.15、0.20、0.25、0.30 g/kg迷迭香精油和添加0.30 g/kg复合抗氧化剂（迷迭香精油0.25 g/kg＋VE 0.05 g/kg）的猪脂肪，其氧化反应诱导时间分别为190、228、301、344、393、408、467、497 min，猪脂肪的氧化过程呈现明显的线性关系，在实验条件下，猪脂肪迅速发生氧化反应，迷迭香精油对猪脂肪的氧化作用具有一定的抑制作用，迷迭香精油对猪脂肪的抗氧化作用主要发生在氧化反应的前期，且抑制作用的大小与添加量存在显著的量效关系，同时复合抗氧化剂的作用效果优于单一抗氧化剂，说明不同抗氧化剂之间存在协同增效的作用。