期刊论文

Anti-oxidative stability in edible oil of resveratrol

中文

食品科技

1005-9989

2016

41

2

205-210

10.13684/j.cnki.spkj.2016.02.038

“粮油深加工与品质控制湖南省2011协同创新中心”项目；

本校为其他机构

探究了白藜芦醇对茶油、菜籽油的抗氧化稳定性,比较了白藜芦醇与TBHQ、BHT、茶多酚、柠檬酸和V_E对油脂的抗氧化能力,并将白藜芦醇与其他多种天然抗氧化剂（茶多酚、柠檬酸和V_E）复配,研究了它们对油脂抗氧化稳定性的协同作用。结果表明,白藜芦醇对茶油和菜籽油均有良好的抗氧化稳定性,白藜芦醇与茶多酚、柠檬酸、V_E对茶油的抗氧化稳定性有较好的协同作用,最佳浓度配方为0.030%白藜芦醇＋0.020%柠檬酸＋0.020%茶多酚＋0.010%V_E。白藜芦醇与茶多酚、柠檬酸的协同作用能较强的提升菜籽油的抗氧化稳定性,最佳浓度配方为0.040%白藜芦醇＋0.010%茶多酚＋0.010%柠檬酸。

This paper explores the antioxidant stability of resveratrol on tea oil and rapeseed oil.The antioxidant capacity of resveratrol,TBHQ,BHT,tea polyphenols,citric acid and VE in the oil were compared.The resveratrol and other natural antioxidants（tea polyphenols,citric acid and VE）were used in the combination and studied their synergistic effect on the antioxidant stability of oil.The results showed that resveratrol on tea oil and rapeseed oil have good antioxidant stability.Resveratrol,polyphenols,citric acid and VE have synergistic effect on ...