天然抗氧化剂对内蒙酥油抗氧化性的影响

Effect of natural antioxidants on the resistance to oxidation of ghee of Inner Mongolia

摘要: 酥油在贮藏过程中易发生氧化酸败。为了避免人工合成抗氧化剂带来的安全性问题,实验借助OXITEST油脂氧化分析仪,对酥油进行加速氧化,研究了6种天然精油、维生素E和人工合成抗氧化剂BHT在酥油中的抗氧化效果。实验结果表明,丁香精油的抗氧化性优于其他精油和维生素E,丁香精油的最佳添加剂量为0.08%,几种添加剂的抗氧化能力依次为:0.020%BHT>0.08%丁香>0.005%BHT>0.03%维生素E。

Abstract: Ghee is prone to be oxidated during the storage period.In order to avoid the security of synthetic antioxidants, the antioxidant effects of 6 kinds of essential oil, vitamin E, and the synthetic antioxidant of BHT in ghee were studied by OXITEST food oxidation apparatus in this paper.The results showed that the optimum dosages of clove essential oil was 0.08%.The antioxidantive of Clove essential oil's was superior to other essential oils and vitamin E.The antioxidation ability of antioxidant used in this paper were 0.020% BHT > 0.08% clove essential oil > 0.005% BHT > 0.03% vitamin E.