高粱糠乙醇提取物对4种植物油氧化稳定性的影响
详细信息Effect of ethanol extracts from sorghum bran on oxidative stability of four kinds of vegetable oils
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摘要: 本文研究高粱糠乙醇提取物对葵花籽油、大豆油、花生油、玉米油的抗氧化作用,采用Schaal烘箱法,通过测定过氧化值、茴香胺值和脂肪酸组成的变化全面评价高粱糠提取物的抗氧化能力,并比较了高粱糠提取物与合成抗氧化剂BHA、BHT的抗氧化能力。结果显示,在加速氧化过程中,高粱糠乙醇提取物能显著(p<0.05)延缓4种植物油过氧化值与茴香胺值的增加,抑制多不饱和脂肪酸的分解,且随高粱糠提取物浓度的增加,其抗氧化能力逐渐增强。当高粱糠添加量为0.08%时,其抗氧化能力显著优于0.02%BHA,当添加量达0.16%时,其抗氧化能力显著优于0.02%BHT。本研究对高粱糠提取物在油脂抗氧化领域的应用提供了有力的理论依据。Abstract: The antioxidant effect of ethanol extracts from sorghum bran on sunflower oil,soybean oil,peanut oil and corn oil was studied using Schaal oven test. The changes in antioxidant stability of oils with incorporation of SBE or sythetic antioxidants( BHA,BHT) were measured by peroxide value,anisidine value and fatty acid composition.It was found that in comparison with control oils,the SBE group oils showed lower peroxide and anisidine value,and the degradation of polyunsaturate fatty acids was delayed.The antioxidant capacity of 0.08% sorghum bran extract was significantly better than 0.02% BHA.Moreover,when the amount of sorghum bran extract reached 0.16%,its antioxidant capacity was significantly better than 0.02% BHT. This study provided a strong theoretical basis for the application of sorghum bran extracts in the field of lipid preservation.
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Keywords:
- sorghum bran extract /
- vegetable oil /
- peroxide value /
- anisidine value /
- fatty acid composition
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