Effects of soybean lecithin on the oxidation stability of super olein
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摘要: 分析了不同比例大豆卵磷脂加入到超级棕榈液油中油脂过氧化值的变化情况,以期研究大豆卵磷脂在超级棕榈液油中的抗氧化性能。采用Schaal烘箱加速氧化法研究了大豆卵磷脂对超级棕榈液油过氧化值的影响;根据Arrhenius经验公式,推测其保质期;并利用Rancimat法测试氧化诱导期。研究表明:大豆卵磷脂对超级棕榈液油的抗氧化能力有剂量效应关系,随着大豆卵磷脂浓度的增加,体系反应活化能增加,氧化反应速率降低,与空白油样相比,添加1.00%大豆卵磷脂,其体系的反应活化能增加5.84 k J/mol。根据推测的公式计算出20℃下,体系初始过氧化值为1 meq/kg时的保质期,添加1.00%大豆卵磷脂,超级棕榈液油的保质期可以增加7个月。根据诱导期计算抗氧化系数,其值介于1~2之间,说明大豆卵磷脂具有较好的抗氧化能力,是一种优良的天然抗氧化剂。Abstract: The change of peroxide value( POV) in super olein when different concentration of soybean lecithin was added in order to study the effects of soybean lecithin on oxidative stability of super olein.Antioxidation activity of soybean lecithin on super olein was studied using peroxide value( POV) by Schaal oven-storage test and shelf life of super olein was predicted when it was added with different concentration soybean lecithin according to Arrhenius equation. Oxidation induction period( IP) of sample was also tested using Rancimat method. Results showed that the antioxidant effects was relative with addition amount of soybean lecithin,as the soybean lecithin was increased,the reaction activation energy was increased and the oxidation reaction rate reduced accordingly,the reaction activation energy was increased by 5.84 k J / mol compared with blank sample when added 1.00%soybean lecithin.According to shelf life formulas,when the peroxide value of super olein was 1 meq / kg,the shelf life was increased by 7 months at 20 ℃ when 1.00% soybean lecithin was added,and the calculated Oxidation Protection Factor( P_f) of soybean lecithin was 1 ~ 2. It showed that the soybean lecithin was a good natural antioxidant for super olein.
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Keywords:
- soybean lecithin /
- super olein /
- shelf life /
- natural antioxidant /
- oxidation protection factor
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