马燕,孙宏涛,乔明武,宋莲军,郭洪涛,孙晓冬,黄现青

• 1:河南农业大学食品科学技术学院
• 2:河南省食品加工与流通安全控制工程技术研究中心
• 3:河南森林假日食品科技发展有限公司
• 4:河南唐玺亲水胶体研究院

摘要(Abstract)：

【目的】探究天然脂溶性抗氧化剂单独使用、复配使用和增效使用时对亚麻籽油氧化稳定性的影响，以提高亚麻籽油的氧化稳定性，延长其货架期。【方法】选取茶多酚棕榈酸酯、迷迭香提取物和抗坏血酸棕榈酸酯3种天然脂溶性抗氧化剂，植酸和柠檬酸为增效剂，以保护系数(protection factor,Pf)为衡量指标，在单一抗氧化剂使用基础上，采用响应面法优化3种抗氧化剂最佳复配配方，在此基础上使用增效剂对其抗氧化效果进行增强并预测货架期。【结果】抗氧化剂单独使用对亚麻籽油氧化稳定性均有显著性影响，但与合成抗氧化剂(阳性对照组)相比效果较差；最佳复配配方为茶多酚棕榈酸酯0.21 g·kg~(-1)、迷迭香提取物0.45 g·kg~(-1),此时Pf为1.87,氧化稳定性较好；增效剂确定为柠檬酸0.20 g·kg~(-1);将最终复配配方应用于亚麻籽油中并预测25℃下亚麻籽油货架期为843 d,是添加合成抗氧化剂(阳性对照组)的2倍，同时是未添加抗氧化剂(空白对照组)的10倍。【结论】复配配方显著提高了亚麻籽油氧化稳定性，延长了亚麻籽油货架期，为取代合成抗氧化剂提供了理论基础，促进亚麻籽油工业化开发和应用领域拓展。

关键词(KeyWords)： 亚麻籽油;氧化稳定性;抗氧化剂;增效剂;货架期

Abstract:

Keywords:

基金项目(Foundation): 中国博士后科学基金资助项目(2022M711460);; 河南省研究生联合培养基地项目(YJS2022JD16);; 河南省高校科技创新团队支持计划(23IRTSTHN023)

作者(Author): 马燕,孙宏涛,乔明武,宋莲军,郭洪涛,孙晓冬,黄现青

DOI: 10.16445/j.cnki.1000-2340.20220921.001

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