| 高温煎炸棕榈油体系抗氧化剂的选择 |
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| 引用本文： | 范柳萍,鲁璐,刘元法,李进伟,陶涛.高温煎炸棕榈油体系抗氧化剂的选择[J].中国油脂,2012,37(3):40-43. |
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| 作者姓名： | 范柳萍 鲁璐 刘元法 李进伟 陶涛 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
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| 基金项目： | 江南大学大学生创新训练计划项目(100101);国家大学生创新性实验计划立项项目(101029512);国家自然科学家基金(31101361);国家重点实验室自由探索项目(SKLF-TS-200904) |
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| 摘 要： | 研究了茶多酚、植酸、维生素E3种天然抗氧化剂对棕榈油煎炸过程中过氧化值、酸值、羰基值、P-茴香胺值等品质劣变指标的控制效果,同时与人工合成抗氧化剂TBHQ作比较,旨在找到能够替代TBHQ的复合型天然抗氧化剂.结果表明:4种抗氧化剂的抗氧化效果次序为TBHQ＞维生素E＞植酸＞茶多酚；3种天然抗氧化剂的最佳复配组合为0.02％茶多酚+0.016％植酸+0.65％维生素E.
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| 关 键 词： | 煎炸油 天然抗氧化剂 氧化稳定性 |
Selection of the antioxidant on the high temperature fried palm oil system |
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| FAN Liuping
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LU Lu
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LIU Yuanfa
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LI Jinwei
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TAO Tao.Selection of the antioxidant on the high temperature fried palm oil system[J].China Oils and Fats,2012,37(3):40-43. |
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| Authors: | FAN Liuping LU Lu LIU Yuanfa LI Jinwei TAO Tao |
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| Affiliation: | (School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China) |
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| Abstract: | The effects of three natural antioxidants(tea polyphenol,phytic acid,vitamin E) on the peroxide value,acid value,carbonyl value and P-anisidine value of the frying palm oil were studied,and compared with the effect of TBHQ in order to find the compound natural antioxidants which could almost replace TBHQ.The results showed that the order of antioxidation effects was as follows:TBHQ>vitamin E>phytic acid>tea polyphenol.The optimum combination of three natural antioxidants was as follows: 0.02% tea polyphenol+0.016% phytic acid+0.65% vitamin E. |
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| Keywords: | frying oil natural antioxidants oxidation stability |
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