加速氧化测试辣椒茎叶提取物对大豆油氧化稳定性的影响

食用油氧化稳定性是产品的一个重要指标,影响产品的安全性和货架期。采用加速氧化测定法,通过测定过氧化值(PV)、β-茴香胺值(p-AV)、共轭二烯烃(CD)和共轭三烯烃(CT)等指标研究辣椒茎叶提取物(PLSE)对大豆油氧化稳定性的影响。结果显示,在加速氧化测定条件下空白对照组大豆油4个指标逐渐增加,抗氧化剂BHT、BHA、TBHQ和提取物PLSE对大豆油氧化具有不同程度的抑制作用;10、100、200mg/kg剂量组PLSE对大豆油4个氧化指标的抑制作用均小于TBHQ(200 mg/kg),10、100、200 mg/kg剂量组PLSE对大豆油氧化指标PV和p-AV的抑制作用强于BHT(200 mg/kg)和BHA(200 mg/kg);而仅200 mg/kg剂量组PLSE对大豆油氧化指标CD和CT的抑制作用强于BHT和BHA。

Oxidative stability of soybean oil as affected by leaf and stalk extracts of pepper during accelerated oxidative storage

The oxidation stability of vegetable oils is a very important item, which will not only affect the property of the product but also determine the shelf-life of vegetable oils. The influence of oxidative stability of soybean oil as affected by leaf and stalk extracts of pepper (PLSE) during accelerated oxidative storage was investigated by measuring the peroxide value (PV), p-anisidine value (AV), conjugated dienes (CD) and conjugated trienes (CT). The results showed that the four oxidation indexes increased gradually and the antioxidant BHT, BHA, TBHQ and PLSE all had different inhibition effects on the oxidation stability of soybean oil. The four oxidation indexes of 10, 100 and 200 mg/kg PLSE were lower than that of TBHQ (200 mg/kg). The PV and p-AV of 10, 100 and 200 mg/kg PLSE were all higher than that of BHT (200 mg/kg) and BHA (200 mg/kg) and the CD and CT contents of 200 mg/kg PLSE were higher than that of BHT and BHA.