中国食品添加剂2024，Vol.35Issue(6)：137-144,8.DOI:10.19804/j.issn1006-2513.2024.6.018
金银花精油对葵花籽油氧化稳定性及煎炸品质的影响
Effect of honeysuckle essential oil on oxidation stability and frying quality of sunflower seed oil
摘要
Abstract
Sunflower seed oil was used as raw material to study the effect of honeysuckle essential oil on the oxidation stability of sunflower oil during storage and the quality change of sunflower seed oil during frying.The results showed that honeysuckle essential oil could significantly increase the oxidation induction time and delay the rising trend of peroxide value,conjugated diene value,conjugated triene value and free fatty acid in the oxidation stability of sunflower seed oil during storage.Its effect was better than that of TBHQ and VE in the market.Honeysuckle essential oil had a better ability to enhance the oxidation stability of sunflower seed oil.In the frying test of sunflower seed oil,honeysuckle essential oil could slow down the deepening of sunflower seed oil color(yellow and red),reduce viscosity,delay the increase in acidity,polar component and P-anisidine,and its effectiveness was better than that of commercial TBHQ and VE.Honeysuckle essential oil had a better ability to enhance the frying quality of sunflower seed oil.Honeysuckle essential oil could be used as a natural oil antioxidant and applied in the food industry.关键词
金银花精油/葵花籽油/氧化稳定性/煎炸品质Key words
honeysuckle essential oil/sunflower seed oil/oxidation stability/frying quality分类
轻工纺织引用本文复制引用
曹永华,李祥睿..金银花精油对葵花籽油氧化稳定性及煎炸品质的影响[J].中国食品添加剂,2024,35(6):137-144,8.基金项目
全国人文社会科学立项课题(SKKT-21032) （SKKT-21032）
中国商业联合会立项课题(SKKT-21032) （SKKT-21032）
