营养型调和油配方及甘草、诃子提取物复合抗氧化剂对其抗氧化作用的研究

目的研究甘草提取物(Glycyrrhiza uralensis extract,GUE)、诃子提取物(Terminalia chebula extract,TCE)复合抗氧化剂对营养型调和油氧化程度的影响。方法采用气质联用(gas chromatography-mass spectrometer,GC-MS)方法测定原料油中各类脂肪酸的含量,根据数学模型制备营养型调和油;然后采用Schaal烘箱法,评价复合抗氧化剂对营养型调和油的抗氧化作用,筛选出抗氧化作用较强的复合抗氧化剂。结果调和油的最佳配比花生油68.68%、葵花籽油19.23%、亚麻籽油12.08%。复合抗氧化剂对调和油的抗氧化作用顺序为:0.003%GUE+0.017%Vc0.005%TCE+0.015%Vc0.017%TCE+0.003%Ve0.017%GUE+0.003%Ve,0.003%GUE+0.017%Vc对调和油的抗氧化作用最强,它优于丁基羟基茴香醚(Butyl hydroxyl anisole,BHA),与2,6-二叔丁基-4-甲基苯酚(2,6-Di-tert-butyl-P-cresol,BHT)相当。结论对于含有多不饱和脂肪酸多的贮存的油脂,甘草与诃子提取物复合抗氧化剂具有代替人工合成抗氧化剂的潜能。

Study on the formulation of nutrition-based blend oil and the antioxidant ac-tivity of compound antioxidants from Glycyrrhiza uralensis extract and Terminalia chebula extract on it

Objective To ensure the formulation of nutrition-based blend oil and research the effect of antioxidants on the compound antioxidants of Glycyrrhiza uralensis Fisch. extract (GUE) and Terminalia chebula Retz. extract (TCE) on the nutrition-based blend oil. Methods According to the mathematical model for the preparation of nutrition-based blend oil, the oil content of all kinds of fatty acids in raw materials was determined by gas chromatography-mass spectrometry (GC-MS). Due to Schaal experiment the antioxidant capacity of compound antioxidants was evaluated. Results The optimal ratio to match the comparison of peanut oil, sunflower oil and flaxseed oil was 68.68:19.23:12.08. Synergistic effects were observed in the order: 0.003%GUE+0.017%Vc>0.005%TCE+0.015%Vc>0.017%TCE+0.003%Ve>0.017%GUE+0.003%Ve by Schaal oven method, and especially for combinations of 0.003%GUE and 0.017%Vc, which showed a greater synergistic effect than that of the each individual antioxidant and some synthetic antioxidants, such as Butyl hydroxyl anisole (BHA). There was no signi?cant difference between it and 2,6-Di-tert-butyl-p-cresol (BHT). Conclusion Compound antioxidants of GUE and TCE can offer effective alternative to synthetic antioxidants during storage of vegetable oils.