树莓籽油的自氧化及几种抗氧化剂对其抗氧化性能影响的研究

Study on auto-oxidation and several antioxidants on antioxidation performance of raspberry seed oil

摘要: 以过氧化值（POV）为评价指标,研究了温度、时间对树莓籽油自氧化过程的影响及添加抗氧化剂对树莓籽油抗氧化性能的影响。结果表明:温度、时间对树莓籽油的自氧化过程有显著影响,且温度影响更显著;叔丁基对苯二酚（TBHQ）和原花青素对树莓籽油的氧化有较好的抑制作用,抗坏血酸（V C）和柠檬酸对原花青素均表现出较强的协同抗氧化效应,且V C的协同抗氧化性优于柠檬酸。使用0.02%原花青素+0.02%V C可使树莓籽油在20℃的货架寿命由2³个月延长到16¹7个月。

Abstract: The effects of temperature and time on the auto- oxidation of raspberry seed oil and antioxidantion performance of several antioxidants in raspberry seed oil were studied according to peroxide value ( POV) of raspberry seed oil. The results showed that temperature and time had a remarkable effect during the oil self- oxidation process, and the effect of temperature was greater than that of time.Tertiary butyl hydroquinone ( TBHQ) and proanthocyanidins had good antioxidantion ability for the oil, proanthocyanidins with ascorbic acid ( V C) or with citric acid exhibited remarkable antioxidant activity and synergistic effect in the raspberry oil, V C was better than citric acid.When 0.02% proanthocyanidins with 0.02% V C was used in the oil, the shelf life of the oil was prolonged from 2³ months to 16¹7 months in 20℃.