CAJ | 학술논문

通过实验比较天然迷迭香和VE复配样品与 TBHQ对花椒油的氧化稳定性的影响,通过 Ranci-mat快速测定添加1‰天然迷迭香和VE复配样品与80 mg/L TBHQ的花椒油的 OSI 值,以及油浴加热(120℃)各花椒油样品4.5 h,每1.5 h检测PV和PAV,以及在恒温恒湿箱中(温度60℃,相对湿度50%)加速氧化10天,每天检测PV,以及在常温开盖条件下每周检测样品的 PV,结果表明1‰添加量的天然复配抗氧化剂和80 mg/L TBHQ的抗氧化效果相当。
통과실험비교천연미질향화VE복배양품여 TBHQ대화초유적양화은정성적영향,통과 Ranci-mat쾌속측정첨가1‰천연미질향화VE복배양품여80 mg/L TBHQ적화초유적 OSI 치,이급유욕가열(120℃)각화초유양품4.5 h,매1.5 h검측PV화PAV,이급재항온항습상중(온도60℃,상대습도50%)가속양화10천,매천검측PV,이급재상온개개조건하매주검측양품적 PV,결과표명1‰첨가량적천연복배항양화제화80 mg/L TBHQ적항양화효과상당。
The effects of the compound sample with natural rosemary & VE and TBHQ on the oxida-tion stability of Zanthoxylum oil are studied.The OSI value of samples which added with 1‰ rose-mary &VE and 80 mg/L TBHQ respectively is detected by Rancimat method,and then PV and PAV are detected every 1.5 h during 120 ℃ oil bath processing (last for 4.5 h),eventually PV of samples is detected on both constant temperature and humidity (60 ℃ and 50%)and normal temperature con-ditions for 10 days once a day and once a week respectively.The results indicate that the antioxidant effects of 1‰ natural antioxidant compound and 80 mg/L TBHQ are almost the same.