天然复配抗氧化剂对青刺果油的抗氧化增效作用研究

采用Schaal烘箱法,以过氧化值(POV)为指标,研究了茶多酚、甘草抗氧化物、白藜芦醇、大豆卵磷脂对青刺果油的抗氧化效果,并通过L₉(3⁴)正交试验筛选较优复配抗氧化剂。结果表明:茶多酚、白藜芦醇、大豆卵磷脂对青刺果油具有一定的抗氧化效果,三者的抗氧化强弱顺序为茶多酚>白藜芦醇>大豆卵磷脂,而甘草抗氧化物会加速青刺果油的氧化;青刺果油复配抗氧化剂的最优组合为:0.3 g/kg茶多酚+0.3 g/kg白藜芦醇+0.2 g/kg柠檬酸。

Antioxidant Activity of Natural Compound Antioxidants on Prinsepia utilis Royle Oil

The antioxidant effects of tea polyphenols, antioxidants from licorice, resveratrol, soybean lecithin on Prinsepia utilis Royle oil were studied by Schaal oven-storage method with peroxide value as index, and the formula of the compound antioxidants was optimized by L9(34) orthogonal design. The results showed that tea polyphenols, resveratrol and soybean lecithin had certain antioxidant effect on Prinsepia utilis Royle oil, and the antioxidant activity of tea polyphenols was the strongest, followed by resveratrol, soybean lecithin, while licorice antioxidants could accelerate oxidation of Prinsepia utilis Royle oil. The optimal formula of the compound antioxidants was as follows: tea polyphenols 0.3 g/kg, resveratrol 0.3 g/kg and critic acid 0.2 g/kg.