安徽农业科学2011，Vol.39Issue(35)：21779-21782,4.
几种抗氧化剂对煎炸棕榈油劣变的控制研究
Research on Several Antioxidants Controlling Deterioration of Fried Palm Oil
摘要
Abstract
[Objective]The study aimed to compare the antioxidation effects of several antioxidants during frying the potato chips by the palm oil at the ordinary pressure and high temperature. [Method] With 4 indexes including the acid value,peroxide value,carbonyl group value and P- ani-sidine value as the indexes for evaluating the oil stability,the effects of 3 kinds of synthetic antioxidants (BHA,BHT and TBHQ) and 2 kinds of natural antioxidants (phytic acid and tea polyphenols) on the stability during frying the potato chips by the palm oil at the ordinary pressure and high temperature. [Result]Among 3 kinds of synthetic antioxidants,TBHQ got best effect and higher safety,with the optimum adding amount of 0.016 g/100 g;the effect of BHT was slightly better than that of the BHA.with their optimum adding amount of 0.02 g/100 g. Among 2 kinds of natural antioxidants,the effect of tea polyphenols was better than that of the phytic acid and their optimum adding amounts were as follows: the tea polyphenols was 0.003 g/100 g and the phytic acid was 0.016 g/100 g. Compared with the tea polyphenols, TBHQ got better effect on the antioxi-dative control of the deterioration in the fried oil and showed more practical and valuable. [Conclusion]In general,TBHQ got the best antioxida-tive effect.关键词
煎炸油/抗氧化剂/酸价/过氧化值/羰基价/P-茴香胺值Key words
Frying oil/ Antioxidant/ Acid value/ Peroxide value/ Carbonyl group value/ P-anisidine value分类
农业科技引用本文复制引用
范晨,范柳萍,刘元法,李进伟,陶涛..几种抗氧化剂对煎炸棕榈油劣变的控制研究[J].安徽农业科学,2011,39(35):21779-21782,4.基金项目
江南大学大学生创新训练计划项目(100101) （100101）
国家大学生创新性实验计划立项项目(101029512) （101029512）
国家科技支撑计划(2009BADB9B07) （2009BADB9B07）
国家重点实验室自由探索项目(SKLFTS-200904). （SKLFTS-200904）
