天然抗氧化剂联合作用对花生油氧化稳定性及风味特性的影响

摘要

以花生油为研究对象,在60 ℃加速氧化条件下探讨天然复合抗氧化剂协同提高其氧化稳定性的作用机制,分析了贮藏期内风味特性的变化趋势.结果表明,花生油在24 d加速氧化实验过程中,与其他组相比,0.07％粉状迷迭香提取物+0.07％油状迷迭香提取物+ 0.01％ VC表现出最佳的协同效应,此组样品过氧化值由第0d的1.38 meq/kg仅增加到第24 d的1.65 meq/kg,酸值由第0d的0.93 mg KOH/g仅增加到第24 d 1.03 mg KOH/g;和对照组相比,其p-茴香胺值,硫代巴比妥酸值在贮藏期内显著降低(p＜0.05),表明该组复合抗氧化剂的协同抗氧化效果较优.风味测定结果表明,复合抗氧化剂不能改变风味化合物中的主要物质的组成,但会部分增加或减少某些风味物质的含量.添加最优复合抗氧化剂后氧化的花生油稍有天然提取物的风味,与吡啶类化合物,呋喃类化合物的含量变化有关.%The effects of natural compound antioxidants on the improvement of the oxidative stability and flavor of peanut oil was studied.The results showed that the peroxide value increased from 1.38 meq/kg at 0 day to 1.65 meq/kg at 24 day and the acid value increased slightly from 0.93 mgKOH/g at 0 day to 1.03 mgKOH/g at 24 day in the oil sample with 0.07％ powdery roscmary extract + 0.07％ oily rosemary extract + 0.01％ VC.Moreover,the increase of p-anisidine value and thiobarbituric acid reactive substances was relatively low compared to the control(p ＜ 0.05).The results determined that this group of antioxidants had the better antioxidant effect.The results of the flavor showed that the natural compound antioxidants did not alter the composition of the major substances in the flavor compounds,while they can partially increase or decrease the content of certain flavor substances.The peanut oil with the addition of the group of optimum antioxidant exhibited the flavor of natural extracts,which was related to the content of tpyridine compounds and furan compounds.