CAJ | 학술논문

光皮树油富含不饱和脂肪酸,营养价值高,但氧化稳定性差,难以保藏.本实验研究温度和抗氧化剂对光皮树油氧化稳定性的影响.结果表明:温度对光皮树油的氧化过程有明显影响,会加速油品变质;不同抗氧化剂的抗氧化效果不同,特丁基对苯二酚(TBHQ)对光皮树油具有较好的抗氧化性能;柠檬酸和抗坏血酸(VC)对TBHQ均表现出明显的协同抗氧化性能,且柠檬酸的协同抗氧化性优于VC;添加0.02%TBHQ+0.005%柠檬酸能有效抑制光皮树油在保存和销售过程中因氧化而产生的酸败,并可使光皮树油在20℃下的贮藏时间从4个月延长到9个月.
광피수유부함불포화지방산,영양개치고,단양화은정성차,난이보장.본실험연구온도화항양화제대광피수유양화은정성적영향.결과표명:온도대광피수유적양화과정유명현영향,회가속유품변질;불동항양화제적항양화효과불동,특정기대분이분(TBHQ)대광피수유구유교호적항양화성능;저몽산화항배혈산(VC)대TBHQ균표현출명현적협동항양화성능,차저몽산적협동항양화성우우VC;첨가0.02%TBHQ+0.005%저몽산능유효억제광피수유재보존화소수과정중인양화이산생적산패,병가사광피수유재20℃하적저장시간종4개월연장도9개월.
The oxidation stability of Swida wilsoniana oil stored under different conditions such as ternperature and antioxidants was evaluated. Results showed that temperature could remarkably accelerate the oxidation deterioration of Swida wilsoniana oil. The protective effects of different antioxidants on Swida wilsoniana oil were different and TBHQ provided excellent protection against oxidation. Both citric acid and VC could synergize with TBHQ to protect against the oxidation of Swida wilsoniana oil and a stronger synergistic effect of citric acid and TBHQ was observed compared with VC and TBHQ. Additionally, the combined use of 0.02% TBHQ and 0.005% citric acid revealed a high effectiveness in inhibiting the rancidification of Swida wllsoniana oil occurring during its storage and sale so that its shelf life could be extended from 4 to 9 months at 20℃.