抗坏血酸棕榈酸酯对玉米油储藏稳定性的影响

采用Rancimat法测定不同抗坏血酸棕榈酸酯（AP）添加量下玉米油的氧化诱导时间，筛选出与添加50 mg/kg特丁基对苯二酚(TBHQ)玉米油氧化诱导时间相近的150 mg/kg AP添加量作为玉米油中AP目标添加量，开展6周玉米油储藏加速试验，每7 d取样检测酸值、过氧化值、回色（红值）、植物甾醇含量和维生素E含量，同时与TBHQ组（添加量50 mg/kg）、充氮组及空白组样品进行比较，分析AP对玉米油储藏稳定性的影响。结果表明：在玉米油储藏过程中，AP组样品与TBHQ组、充氮组样品在酸值、过氧化值、回色（红值）及植物甾醇含量方面无明显差别；但添加AP对玉米油中维生素E的保留作用明显优于添加TBHQ及充氮。

Effect of ascorbyl palmitate on the storage stability of maize oil

The Rancimat method was used to determine the oxidation induction time(OSI) of maize oil with different dosage of ascorbyl palmitate (AP) to screen out the AP dosage 150 mg/kg as the target dosage to maize oil with a similar OSI to that of 50 mg/kg tert-butyl hydroquinone(TBHQ), then the accelerated storage test of maize oil was carried out for six weeks. In order to evaluate the effect of AP on the stability of maize oil during storage, samples were taken out every 7 d from AP groups (150 mg/kg), TBHQ group (dosage 50 mg/kg), nitrogen filling group and blank group to analyse acid value, peroxide value, color reversion (red value), phytosterol content and vitamin E content. The results showed that during storage, AP group did not have any significant difference in acid value, peroxide value, color reversion (red value) and phytosterol content compared with TBHQ group and nitrogen filling group. However, the addition of AP significantly increased the retention of vitamin E in maize oil compared with adding TBHQ and nitrogen filling.