粮油食品科技Issue(4)：26-30,5.
菜籽油和辛酸酶法合成结构脂质氧化稳定性的研究
Oxidative stability of enzymatically produced caprylic acid and rapeseed oil -based structured lipids
摘要
Abstract
The properties and oxidative stability of structured lipids (SLs)synthesised by rapesee d oil (RSO)with caprylic acid (CA)was studied.The effects of different antioxidants including α-TOH homologues (25 ~1 000 mg/kg),tertiary butylhydroquinone (TBHQ,25 ~200 mg/kg),butylated hydroxytoluene (BHT,25 ~200 mg/kg),butylated hydroxyanisole (BHA,25 ~200 mg/kg),ascorbyl palmitate (AP,25 ~200 mg/kg)and propyl gallate (PG,25 ~200 mg/kg)on the oxidative stability of SLs were investigated.The results showed that the induction time (IT)of RSO and SLs were 7.0 h and 6.0 h at 110 ℃ respectively,meanwhile,the oxidative stability of SLs by adding α-tocopherol was barely improved (r =0.169),however,the addition of TBHQ,PG,BHT,BHA or AP could significantly improve oxidative stability of SLs(r was equal to 0.994,0.948,0.975,0.974 and 0.985 respectively). There was a considerable increase in peroxide value (PV),conjugated diene (CD)content and p -anisi-dine value (AV)of SLs and RSO during heating 15 days at 60 ℃,while no obvious difference(P >0.05) in increase degree of PV or AV of RSO and SLs,but significant(P <0.05)in CD.Because of the insertion of CA in SLs,the number of saturated fatty acid was increased and the oxidative stability improved;on the other hand,the concentration of antioxidant in raw oil was diluted and the oxidative stability reduced.关键词
结构脂质/抗氧化剂/氧化稳定性Key words
structured lipid/antioxidants/oxidative stability分类
轻工纺织引用本文复制引用
栾霞,王瑛瑶,郭咪咪,段章群..菜籽油和辛酸酶法合成结构脂质氧化稳定性的研究[J].粮油食品科技,2014,(4):26-30,5.基金项目
国家农业科技成果转化基金（SQ2011EC4490011）；公益性科研院所基金 （）
