Effect of Fat-soluble Natural Antioxidants on the Stability of Turtle Oil

To study the effects of three fat-soluble natural antioxidants,including fat-soluble tea polyphenols(LTP),vitamin E(V_E)and fat-soluble rosemarinus officinalis(LRO)on the stability of turtle oil,turtle oil was chosen as raw material. In the schaal accelerated oxidation process,the designed additive amount of LTP,V_E,LRO were 0.02%,0.04%,0.06%,0.08%. The acid value(AV),peroxide value(POV),and the relative content of volatile components were periodically measured,and the optimal additive amount was determined. The relative contents of fatty acid,AV and POV in the three turtle oils were compared under the optimal additive amount. The results showed that LTP,LRO and V_E could effectively reduce the oxidation rate of turtle oil. When the additive amounts of LTP,LRO and V_E were 0.06%,0.04% and 0.08% respectively,with the increase of storage time,the increase rate of AV and POV in turtle oil were the slowest. The relative contents of furfural,hexanal,1-penten-3-ol,and acetic acid with rancidity odor and fishy,and acetic acid and butyric acid which characterize the degree of oxidative rancidity of oils and fats were the smallest. Compared with the three kinds of antibiotics under the optimal additive amount,the effect of oxidant on the fatty acid composition of turtle oil showed that 0.04% LRO had the strongest antioxidant activity,followed by 0.06% LTP,while 0.08% V_E was the weakest. The results have the theoretical reference significance for the selection of antioxidants,improving storage stability and extending shelf life.