食品工业科技2018，Vol.39Issue(5)：241-249,9.DOI:10.13386/j.issn1002-0306.2018.05.046
天然抗氧化剂联合作用对花生油氧化稳定性及风味特性的影响
Effects of natural antioxidants on the oxidative stability and flavor characteristics of peanut oil
摘要
Abstract
The effects of natural compound antioxidants on the improvement of the oxidative stability and flavor of peanut oil was studied.The results showed that the peroxide value increased from 1.38 meq/kg at 0 day to 1.65 meq/kg at 24 day and the acid value increased slightly from 0.93 mgKOH/g at 0 day to 1.03 mgKOH/g at 24 day in the oil sample with 0.07％ powdery roscmary extract + 0.07％ oily rosemary extract + 0.01％ VC.Moreover,the increase of p-anisidine value and thiobarbituric acid reactive substances was relatively low compared to the control(p ＜ 0.05).The results determined that this group of antioxidants had the better antioxidant effect.The results of the flavor showed that the natural compound antioxidants did not alter the composition of the major substances in the flavor compounds,while they can partially increase or decrease the content of certain flavor substances.The peanut oil with the addition of the group of optimum antioxidant exhibited the flavor of natural extracts,which was related to the content of tpyridine compounds and furan compounds.关键词
天然抗氧化剂/花生油/氧化稳定性/风味特性Key words
natural antioxidants/peanut oil/oxidative stability/flavor characteristics分类
轻工纺织引用本文复制引用
李媛媛,潘玲,张燕..天然抗氧化剂联合作用对花生油氧化稳定性及风味特性的影响[J].食品工业科技,2018,39(5):241-249,9.基金项目
国家公益性行业(农业)科研专项油料产地加工关键技术装备研究与示范项目(201303072). （农业）
