几种抗氧化剂对煎炸棕榈油劣变的控制研究

[目的]比较几种抗氧化剂对棕榈油在常压高温煎炸马铃薯条的过程中抗氧化效果。[方法]以酸价、过氧化值、羰基价以及P-茴香胺值4个指标作为评价油脂稳定性的指标,研究与比较3种人工合成的抗氧化剂（BHA、BHT和TBHQ）和2种天然抗氧化剂（植酸和茶多酚）对棕榈油在常压高温煎炸马铃薯条的过程中稳定性的影响效果。[结果]3种合成抗氧化剂中,以TBHQ的效果最好,安全性也相对较高,其最佳添加量为0.016 g/100 g;BHT的效果略优于BHA,其最佳添加量均为0.02 g/100 g。2种天然抗氧化剂中,茶多酚的效果优于植酸,最佳添加量分别为：茶多酚0.003 g/100 g,植酸0.016 g/100 g。TBHQ与茶多酚相比,前者在煎炸油中的抗氧化控制劣变的效果较好,更具有实际应用价值。[结论]总体而言,TBHQ的抗氧化效果最好。

Research on Several Antioxidants Controlling Deterioration of Fried Palm Oil

[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-anisidine 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 antioxidative control of the deterioration in the fried oil and showed more practical and valuable.[Conclusion]In general,TBHQ got the best antioxidative effect.