CAJ | 학술논문

选用TBHQ、迷迭香和茶多酚等作为抗氧化材料,研究几种抗氧化剂对油香椿制品储藏过程中油脂氧化效果的影响.采用烘箱加热进行加速试验,定期测定油脂过氧化值(POV)的变化情况来研究不同浓度天然抗氧化剂迷迭香和添加维生素C、植酸或柠檬酸等增效剂的迷迭香抗氧化效果.实验结果显示:天然抗氧化剂迷迭香的抗氧化效果优于茶多酚,比TBHQ的抗氧化效果稍差,0.02%迷迭香能有效阻遏油脂中POV值的升高,它与维生素C、植酸或柠檬酸混合使用,能显著增强抗氧化作用.
선용TBHQ、미질향화다다분등작위항양화재료,연구궤충항양화제대유향춘제품저장과정중유지양화효과적영향.채용홍상가열진행가속시험,정기측정유지과양화치(POV)적변화정황래연구불동농도천연항양화제미질향화첨가유생소C、식산혹저몽산등증효제적미질향항양화효과.실험결과현시:천연항양화제미질향적항양화효과우우다다분,비TBHQ적항양화효과초차,0.02%미질향능유효조알유지중POV치적승고,타여유생소C、식산혹저몽산혼합사용,능현저증강항양화작용.
The effect of different antioxidants(TBHQ,Rosemary and tea polyphenols)on the storage of products of Toona sinensis Roem were studied in this paper.Through changing different concentrations,adding Vitamin C,Phytic acid and citric acid or Rosemarys,the lipid oxidative stability was evaluated by peroxide value(PV)using oven heating method.It is shown that the addition of TBHQ to products gives better anti-oxidation effect than that of Rosemary and tea polyphenol.When used with vitamin C,phytic acid and citric acid,the anti-oxidation effect of Rosemary is enhanced.