Rancimat法比较茶多酚、迷迭香及BHA＋BHT对棕榈油氧化稳定性的影响

摘要

This paper studied on the effect of anti-oxidation of rosemary,tea polyphenols and composite stabilizer of BHABHT on oxidative stability of palm oil by the method of Rancimat.The induction time of samples which have different ratios anti-oxidation of rosemary,tea polyphenols and composite stabilizer of BHABHT was determined,the results showed that the anti-oxidation of antioxidants in palm oil was rosemary150 mg/kgtea polyphenols2 000 mg/kgrosemary 100 mg/kgBHT 60 mg/kg＋BHA 60 mg/kgrosemary 50 mg/kgrosemary 30 mg/kgtea polyphenols500 mg/kg.Rosemary 50 mg/kg had better selectivity in the comparison,it has great prospect of application.%比较天然迷迭香、茶多酚与复配BHA和BHT对油脂氧化稳定性的影响,通过Rancimat法快速测定了添加不同配比的迷迭香、茶多酚及复配BHA和BHT的棕榈油样品的诱导时间,结果表明：在棕榈油中抗氧化稳定效果分别为迷迭香150 mg/kg〉茶多酚2 000mg/kg〉迷迭香100 mg/kg〉BHT 60 mg/kg＋BHA 60 mg/kg〉迷迭香50 mg/kg〉迷迭香30 mg/kg〉茶多酚500 mg/kg。迷迭香50 mg/kg的抗氧化性能与复配BHT和BHA效果相近,具备较好的应用前景。