杜仲籽精炼油的氧化稳定性及货架期预测

王小媛; 牛涵; 马宝晨; 纵伟

doi:10.13386/j.issn1002-0306.2020110267

杜仲籽精炼油的氧化稳定性及货架期预测

doi: 10.13386/j.issn1002-0306.2020110267

王小媛^{1, 2, 3,},
牛涵¹,
马宝晨¹,
纵伟^{1, 2, 3, ,}

1.
郑州轻工业学院食品与生物工程学院，河南郑州 450002
2.
食品生产与安全河南省协同创新中心，河南郑州 450002
3.
河南省冷链食品质量安全控制重点实验室，河南郑州 450002

基金项目: “十三五”国家重点研发计划项目（2017YFD060130205）；河南省科技攻关项目（212102110345）

详细信息

作者简介:
王小媛（1986−），女，博士，副教授，研究方向：果蔬加工及安全控制，E-mail：wang459381@163.com

通讯作者:
纵伟（1965−），男，博士，教授，研究方向：果蔬深加工，E-mail：weizong1965@126.com

中图分类号: TS225.1
计量
- 文章访问数: 163
- HTML全文浏览量: 34
- PDF下载量: 7
- 被引次数: 0
出版历程
- 收稿日期: 2020-11-30
- 网络出版日期: 2021-06-07
- 刊出日期: 2021-07-07

Oxidation Stability and Shelf Life Prediction of Refined Eucommia ulmoides Seed Oil

WANG Xiaoyuan^{1, 2, 3
,},
NIU Han¹,
MA Baochen¹,
ZONG Wei^{1, 2, 3
, ,}

1.
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
2.
Collaborative Innovative Center of Food Production and Safety, Zhengzhou 450002, China
3.
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China

摘要

摘要: 本文以杜仲籽毛油为原料，经过精炼后以过氧化值、酸价和脂肪酸含量为评判指标，采用Schaal烘箱法探究了5种抗氧化剂在不同浓度和温度下对杜仲籽精炼油氧化稳定性的影响，建立了杜仲籽精炼油货架期模型，预测其货架期。结果表明，添加丁基羟基茴香醚（butyl hydroxyanisole，BHA）、叔丁基对苯二酚（tert-butyl hydroquinone，TBHQ）、维生素E（vitamin E，V_E）、鼠尾草酸（carnosic acid，CA）和L-抗坏血酸棕榈酸酯（L-ascorbyl palmitate，L-AP）的抗氧化效果从大到小依次为TBHQ>CA>L-AP>BHA>V_E，CA、TBHQ、V_E、BHA、L-AP的最佳添加量分别为0.05%、0.02%、0.01%、0.02%、0.02%；随着储藏温度的升高和储藏时间的延长，过氧化值和酸价升高，氧化速度加快，饱和脂肪酸和单不饱和脂肪酸含量增加，不饱和脂肪酸含量减少；杜仲籽精炼油的氧化符合一级氧化动力学反应，通过构建的杜仲籽精炼油货架期模型，预测出在25、40、50和60 ℃的温度下，杜仲籽精炼油的货架期分别为10.70、8.76、7.74和6.89 d，添加抗氧化剂能延缓不饱和脂肪酸的氧化，其中TBHQ的抗氧化效果最好，添加0.02% TBHQ的杜仲籽精炼油的货架期可以延长至41.41、19.71、12.48和8.13 d，说明添加抗氧化剂可以有效延长杜仲籽精炼油的货架期。
- 杜仲籽精炼油 /
- 抗氧化剂 /
- 氧化稳定性 /
- 货架期
Abstract: Taking crude Eucommia ulmoides seed oil as raw material, after refining, the effects of antioxidants and temperature on the oxidation stability of refined Eucommia ulmoides seed oil were studied by Schaal oven test according to peroxide value, acid value and fatty acid content. The shelf life model of refined Eucommia ulmoides seed oil was established and the shelf life was estimated. The results showed that the antioxidant effects of butyl hydroxyanisole (BHA), tert-butyl hydroquinone (TBHQ), vitamin E (V_E), carnosic acid (CA) and L-ascorbyl palmitate (L-AP) were in the order of TBHQ>CA>L-AP>BHA>V_E, and the optimum addition of CA, TBHQ, V_E, BHA and L-AP were 0.05%, 0.02%, 0.01%, 0.02% and 0.02%, respectively. With the increasing of storage temperature and time, the peroxide value, acid value and the oxidation rate increased, the content of saturated fatty acid and monounsaturated fatty acid increased, and the content of unsaturated fatty acid decreased; the oxidation of refined Eucommia ulmoides seed oil followed the first-order oxidation kinetic reaction, and the shelf life was predicted to be 10.70, 8.76, 7.74 and 6.89 d at 25, 40, 50 and 60 ℃ respectively. Adding antioxidants could delay the oxidation of unsaturated fatty acids, and the antioxidant effect of TBHQ was the best, the shelf life of refined Eucommia ulmoides seed oil with 0.02% TBHQ could be extended to 41.41, 19.71, 12.48 and 8.13 d. It was suggested that, the shelf life of refined Eucommia ulmoides seed oil could be effectively prolonged by adding antioxidants.
- refined Eucommia ulmoides seed oil /
- antioxidant /
- oxidative stability /
- shelf life

HTML全文

图 1 抗氧化剂浓度对杜仲籽精炼油过氧化值和酸价的影响

Figure 1. Effects of antioxidant concentration on peroxide value and acid value of refined Eucommia ulmoides seed oil

注：a. CA；b. TBHQ；c. V_E；d. BHA；e. L-AP。

下载: 全尺寸图片幻灯片

图 2 温度对添加不同抗氧化剂样品过氧化值和酸价的影响

Figure 2. Effects of temperature on peroxide value and acid value of samples with different antioxidants

注：a. 空白；b. CA；c. TBHQ；d. V_E；e. BHA；f. L-AP。

下载: 全尺寸图片幻灯片

图 3 杜仲籽精炼油过氧化值变化的Arrhenius曲线

Figure 3. Arrhenius curve of changes in peroxide value of refined Eucommia ulmoides seed oil

注：a. 空白；b. CA；c. TBHQ；d. V_E；e. BHA；f. L-AP。

下载: 全尺寸图片幻灯片

表 1 初始杜仲籽精炼油脂肪酸组成

Table 1. Initial fatty acid composition of refined Eucommia ulmoides seed oil

脂肪酸	含量（%）
棕榈酸C16:0	5.69
硬脂酸C18:0	2.30
油酸C18:1n9c	15.67
亚油酸C18:2n6c	10.93
α-亚麻酸C18:3n3	63.01
∑PUFA	73.94
∑UFA	89.61
∑SFA	7.99
注：∑PUFA表示多不饱和脂肪酸（polyunsaturated fatty acid，PUFA）之和；∑UFA表示不饱和脂肪酸（unsaturated fatty acid，UFA）之和；∑SFA表示饱和脂肪酸（saturated fatty acid，SFA）之和；表2同。

下载: 导出CSV

表 2 温度对不同杜仲籽精炼油样品脂肪酸含量的影响

Table 2. Effects of temperature on fatty acid content of different refined Eucommia ulmoides seed oil samples

样品	温度（℃）	天数（d）	棕榈酸 C16:0 （%）	硬脂酸 C18:0 （%）	油酸 C18:1n9c （%）	亚油酸 C18:2n6c （%）	α-亚麻酸 C18:3n3 （%）	∑PUFA （%）	∑UFA （%）	∑SFA （%）
空白	40	5	5.67	2.31	15.64	10.73	61.72	72.45	88.09	7.98
		10	5.70	2.32	15.65	10.70	61.51	72.21	87.86	8.02
		15	5.73	2.34	15.66	10.64	60.53	71.17	86.83	8.07
		20	5.78	2.35	15.69	10.63	60.36	70.99	86.68	8.13
		25	5.80	2.38	15.70	10.63	59.54	70.17	85.87	8.18
	50	5	5.70	2.34	15.66	10.72	61.53	72.25	87.91	8.04
		10	5.72	2.34	15.67	10.68	61.44	72.12	87.79	8.06
		15	5.74	2.35	15.68	10.65	60.70	71.35	87.03	8.09
		20	5.80	2.37	15.73	10.61	59.20	69.81	85.54	8.17
		25	5.80	2.37	15.75	10.43	56.40	66.83	82.58	8.19
	60	5	5.73	2.35	15.81	10.68	61.35	72.03	87.84	8.08
		10	5.75	2.34	15.74	10.57	61.38	71.95	87.69	8.09
		15	5.80	2.35	15.69	10.53	58.55	69.08	84.77	8.15
		20	6.00	2.40	15.72	10.50	54.37	64.87	80.59	8.40
		25	6.06	2.41	15.79	10.08	52.66	62.74	78.53	8.47
CA	40	5	5.61	2.31	15.62	10.84	62.23	73.07	88.69	7.92
		10	5.64	2.31	15.66	10.76	62.00	72.76	88.42	7.95
		15	5.67	2.32	15.68	10.69	61.01	71.70	87.38	7.99
		20	5.66	2.34	15.80	10.66	60.96	71.62	87.42	8.00
		25	5.70	2.39	16.01	10.60	60.77	71.37	87.38	8.09
	50	5	5.62	2.31	15.72	10.68	61.80	72.48	88.20	7.93
		10	5.63	2.32	15.74	10.64	61.68	72.32	88.06	7.95
		15	5.75	2.36	15.78	10.65	61.61	72.26	88.04	8.11
		20	5.80	2.39	15.78	10.62	60.62	71.24	87.02	8.19
		25	5.74	2.36	15.82	10.58	59.25	69.83	85.65	8.10
	60	5	5.68	2.33	15.76	10.72	61.68	72.40	88.16	8.01
		10	5.73	2.36	15.86	10.69	61.53	72.22	88.08	8.09
		15	5.72	2.35	16.03	10.64	61.18	71.82	87.85	8.07
		20	5.73	2.35	16.15	10.59	59.73	70.32	86.47	8.08
		25	5.94	2.38	16.17	10.58	59.19	69.77	85.54	8.32
TBHQ	40	5	5.62	2.32	15.64	10.91	62.65	73.56	89.20	7.94
		10	5.63	2.31	15.70	10.82	62.39	73.21	88.91	7.94
		15	5.64	2.35	15.73	10.80	61.95	72.75	88.48	7.99
		20	5.66	2.34	15.76	10.72	61.32	72.04	87.80	8.00
		25	5.66	2.37	16.05	10.68	61.13	71.81	87.86	8.03
	50	5	5.63	2.32	15.68	10.74	62.28	73.02	88.70	7.95
		10	5.64	2.32	15.74	10.69	62.00	72.69	88.43	7.96
		15	5.75	2.36	15.74	10.66	61.77	72.43	88.17	8.11
		20	5.76	2.37	15.78	10.63	61.29	71.92	87.70	8.13
		25	5.77	2.36	15.81	10.61	60.08	70.69	86.97	8.13
	60	5	5.66	2.33	15.71	10.73	62.15	72.88	88.59	7.99
		10	5.69	2.32	15.84	10.72	61.74	72.46	88.30	8.01
		15	5.68	2.34	16.03	10.67	61.34	72.01	88.04	8.02
		20	5.71	2.35	16.05	10.62	60.70	71.32	87.37	8.06
		25	5.79	2.36	16.15	10.53	60.25	70.67	86.93	8.15
V_E	40	5	5.64	2.30	15.13	10.66	61.70	72.36	87.49	7.94
		10	5.69	2.30	15.20	10.65	61.48	72.13	87.33	7.99
		15	5.65	2.30	15.13	10.62	60.50	71.12	86.25	7.95
		20	5.74	2.34	15.40	10.61	60.25	70.86	86.26	8.08
		25	6.03	2.46	16.01	10.60	59.42	70.02	86.03	8.23
	50	5	5.65	2.30	15.15	10.67	61.48	72.15	87.30	7.95
		10	5.69	2.31	15.25	10.70	61.16	71.86	87.11	8.00
		15	5.70	2.33	15.36	10.62	60.36	70.98	86.34	8.03
		20	5.83	2.41	15.60	10.61	59.13	69.74	85.34	8.24
		25	5.87	2.42	15.71	10.51	56.00	66.51	82.10	8.29
	60	5	5.71	2.32	15.35	10.78	61.92	72.70	88.05	8.03
		10	5.79	2.36	15.51	10.65	61.27	71.92	87.43	8.15
		15	5.68	2.32	15.66	10.51	58.46	68.97	84.63	8.00
		20	5.86	2.34	15.83	10.61	54.07	64.68	80.51	8.20
		25	6.18	2.38	18.28	9.94	52.35	62.29	80.57	8.56
BHA	40	5	5.67	2.31	15.66	10.77	61.78	72.55	88.21	7.98
		10	5.72	2.33	15.71	10.78	61.60	72.38	88.09	8.05
		15	5.72	2.35	16.09	10.69	60.94	71.63	87.72	8.07
		20	5.74	2.34	15.80	10.62	60.57	71.19	86.99	8.08
		25	5.77	2.37	16.01	10.62	60.20	70.82	86.83	8.14
	50	5	5.70	2.35	15.73	10.77	61.59	72.36	88.09	8.05
		10	5.71	2.35	15.75	10.71	61.50	72.21	87.96	8.06
		15	5.75	2.36	15.81	10.68	61.02	71.70	87.51	8.11
		20	5.80	2.38	15.82	10.63	59.99	70.62	86.44	8.18
		25	5.85	2.40	15.85	10.62	56.74	67.36	83.21	8.25
	60	5	5.69	2.34	15.80	10.69	61.45	72.14	87.94	8.03
		10	5.74	2.36	15.87	10.65	61.40	72.05	87.92	8.10
		15	5.79	2.36	16.07	10.60	60.98	71.58	87.65	8.15
		20	5.81	2.36	16.11	10.55	55.77	66.32	82.43	8.17
		25	5.93	2.37	16.35	10.09	53.79	63.88	80.23	8.30
L-AP	40	5	5.61	2.31	15.64	10.87	62.46	73.33	88.97	7.92
		10	5.63	2.31	15.65	10.74	62.10	72.84	88.49	7.94
		15	5.67	2.33	15.70	10.72	61.64	72.36	88.06	8.00
		20	5.67	2.34	15.79	10.64	61.04	71.68	87.47	8.01
		25	5.68	2.38	16.04	10.64	60.80	71.44	87.48	8.06
	50	5	5.63	2.32	15.69	10.72	61.99	72.71	88.40	7.95
		10	5.64	2.32	15.73	10.67	61.80	72.47	88.20	7.96
		15	5.75	2.35	15.77	10.64	61.56	72.20	87.97	8.10
		20	5.79	2.36	15.80	10.63	60.58	71.21	87.01	8.15
		25	5.80	2.40	16.07	10.60	58.72	69.32	85.39	8.20
	60	5	5.68	2.34	15.82	10.70	61.51	72.21	88.03	8.02
		10	5.74	2.35	15.85	10.70	61.46	72.16	88.01	8.09
		15	5.74	2.34	16.02	10.62	61.08	71.70	87.72	8.08
		20	5.77	2.36	16.04	10.58	58.82	69.40	85.44	8.13
		25	6.05	2.41	16.36	10.38	56.65	67.03	83.39	8.46

下载: 导出CSV

表 3 添加不同抗氧化剂的杜仲籽精炼油过氧化值回归方程

Table 3. Peroxide value regression equation of refined Eucommia ulmoides seed oil with different antioxidants

样品	温度（℃）	零级反应回归方程	零级反应回归系数	一级反应回归方程	一级反应回归系数
空白	40	$y = 0.1057x - 0.2500$	0.9211	$y = 0.1021{e^{0.142x}}$	0.9643
	50	$y = 0.2015x - 0.5240$	0.8847	$y = 0.1483{e^{0.1556x}}$	0.9090
	60	$y = 0.4397x - 1.4514$	0.8432	$y = 0.1854{e^{0.1805x}}$	0.8862
CA	40	$y = 0.0555x - 0.1869$	0.8019	$y = 0.0573{e^{0.1273x}}$	0.9722
	50	$y = 0.0996x - 0.2321$	0.9251	$y = 0.0989{e^{0.1408x}}$	0.9688
	60	$y = 0.2218x - 0.7751$	0.8356	$y = 0.1213{e^{0.1638x}}$	0.9536
TBHQ	40	$y = 0.0095x + 0.0327$	0.8077	$y = 0.062{e^{0.0594x}}$	0.9002
	50	$y = 0.0544x - 0.1771$	0.8109	$y = 0.0586{e^{0.1263x}}$	0.9765
	60	$y = 0.0907x - 0.2830$	0.8808	$y = 0.0749{e^{0.1436x}}$	0.9922
V_E	40	$y = 0.1089x - 0.2422$	0.8879	$y = 0.1183{e^{0.1365x}}$	0.9407
	50	$y = 0.2118x - 0.5215$	0.8792	$y = 0.1613{e^{0.1543x}}$	0.8824
	60	$y = 0.4891x - 1.7433$	0.8295	$y = 0.1836{e^{0.1832x}}$	0.8799
BHA	40	$y = 0.0985x - 0.2563$	0.9081	$y = 0.0911{e^{0.1425x}}$	0.9786
	50	$y = 0.2014x - 0.6487$	0.8568	$y = 0.1224{e^{0.1609x}}$	0.9523
	60	$y = 0.4786x - 1.9352$	0.8129	$y = 0.1408{e^{0.1922x}}$	0.9465
L-AP	40	$y = 0.0303x - 0.0677$	0.8096	$y = 0.056{e^{0.1036x}}$	0.9483
	50	$y = 0.1202x - 0.4528$	0.8291	$y = 0.0713{e^{0.1554x}}$	0.9969
	60	$y = 0.2631x - 0.9201$	0.8408	$y = 0.1307{e^{0.1694x}}$	0.9456

下载: 导出CSV

表 4 添加不同抗氧化剂的杜仲籽精炼油不同储藏温度下过氧化值的变化速率常数

Table 4. Change rate constants of peroxide value of refined Eucommia ulmoides seed oil with different antioxidants at different storage temperatures

样品	储藏温度（K）	过氧化值起始值（A₀）	变化速率常数（K）
空白	313.15	0.0730	0.1420
	323.15	0.0730	0.1556
	333.15	0.0730	0.1805
CA	313.15	0.0730	0.1273
	323.15	0.0730	0.1408
	333.15	0.0730	0.1638
TBHQ	313.15	0.0730	0.0594
	323.15	0.0730	0.1095
	333.15	0.0730	0.1436
V_E	313.15	0.0730	0.1365
	323.15	0.0730	0.1543
	333.15	0.0730	0.1832
BHA	313.15	0.0730	0.1425
	323.15	0.0730	0.1609
	333.15	0.0730	0.1922
L-AP	313.15	0.0730	0.1036
	323.15	0.0730	0.1554
	333.15	0.0730	0.1864

下载: 导出CSV

表 5 杜仲籽精炼油的氧化动力学模型及货架期模型

Table 5. Oxidation kinetics model and shelf life model of refined Eucommia ulmoides seed oil

抗氧化剂	氧化反应动力学模型	货架期模型
空白对照	$k = 7.56 \times \exp \left( { - \dfrac{ {1247.9} }{T} } \right)$	${A_e} = {A_0}\exp \left[ {7.56 \times {t_e} \times \exp \left( { - \dfrac{ {1247.9} }{T} } \right)} \right]$
CA	$k = 8.32 \times \exp \left( { - \dfrac{ {1311.9} }{T} } \right)$	${A_e} = {A_0}\exp \left[ {8.32 \times {t_e} \times \exp \left( { - \dfrac{ {1311.9} }{T} } \right)} \right]$
TBHQ	$k = 160331.69 \times \exp \left( { - \dfrac{ {4621.5} }{T} } \right)$	${A_e} = {A_0}\exp \left[ {160331.69 \times {t_e} \times \exp \left( { - \dfrac{ {4621.5} }{T} } \right)} \right]$
V_E	$k = 18.01 \times \exp \left( { - \dfrac{ {1531.8} }{T} } \right)$	${A_e} = {A_0}\exp \left[ {18.01 \times {t_e} \times \exp \left( { - \dfrac{ {1531.8} }{T} } \right)} \right]$
BHA	$k = 20.36 \times \exp \left( { - \dfrac{ {1557.2} }{T} } \right)$	${A_e} = {A_0}\exp \left[ {20.36 \times {t_e} \times \exp \left( { - \dfrac{ {1557.2} }{T} } \right)} \right]$
L-AP	$k = 1968.64 \times \exp \left( { - \dfrac{ {3074.9} }{T} } \right)$	${A_e} = {A_0}\exp \left[ {1968.64 \times {t_e} \times \exp \left( { - \dfrac{ {3074.9} }{T} } \right)} \right]$
其中，t_e表示储藏时间，d；A_e表示t=e时的过氧化值，g/100 g；A₀表示杜仲籽精炼油起始过氧化值，g/100 g。

下载: 导出CSV

表 6 不同温度下杜仲籽精炼油的货架期及实际储藏期

Table 6. Shelf life and actual storage life of refined Eucommia ulmoides seed oil at different temperatures

样品	储藏温度（℃）	货架期模型预测值（d）	油脂货架期实测值（d）
空白	40	8.76	10
	50	7.74	5
	60	6.89	5
CA	40	9.76	15
	50	8.58	10
	60	7.59	5
TBHQ	40	19.71	25
	50	12.48	15
	60	8.13	10
V_E	40	9.10	5
	50	7.82	5
	60	6.79	5
BHA	40	8.73	10
	50	7.49	5
	60	6.48	5
L-AP	40	11.50	20
	50	8.48	10
	60	6.38	5

下载: 导出CSV

参考文献(27)

[1]	王亮亮, 唐小兰, 王凯, 等. 杜仲的活性成分和保健功效及杜仲在食品加工中的应用[J]. 食品安全质量检测学报,2020,11(10):3074−3080.
[2]	焦惠丽, 刘玉兰, 张东东. 不同产地和不同制油工艺对杜仲籽仁油品质分析[J]. 粮食与油脂,2015,28(9):53−57. doi: 10.3969/j.issn.1008-9578.2015.09.013
[3]	张瑜, 杨瑞楠, 王晓, 等. 杜仲籽油化学组成与检测技术研究进展[J]. 食品安全质量检测学报,2020,11(8):2361−2366.
[4]	刘玉兰, 焦惠丽, 张东东, 等. 杜仲籽浸出取油条件及籽油与仁油品质比较研究[J]. 中国油脂,2016,41(11):6−11. doi: 10.3969/j.issn.1003-7969.2016.11.002
[5]	W M Nimal Ratnayake, G Sarwar Gilani. Nutritional and health effects of dietary fats[J]. Pakistan Journal of Nutrition,2004,3(4):205−212. doi: 10.3923/pjn.2004.205.212
[6]	辛欣, 范青生, 罗眼科, 等. 杜仲籽油可食用性研究[J]. 中国油脂,2007,32(4):15−19. doi: 10.3321/j.issn:1003-7969.2007.04.003
[7]	郭美丽, 周燕平, 何海健, 等. 杜仲籽油毒理安全性评价[J]. 毒理学杂志,2008,22(8):248−249.
[8]	郜海燕, 华颖, 陶菲, 等. 富含不饱和脂肪酸食品加工过程中的组分变化研究与展望[J]. 中国食品学报,2011,11(9):134−143. doi: 10.3969/j.issn.1009-7848.2011.09.014
[9]	王玉婷. 脂类及其氧化对美拉德反应伴生危害物形成的影响[D]. 南昌: 南昌大学, 2019.
[10]	Amr M Bakry, Shabbar Abbas, Barkat Ali, et al. Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications[J]. Comprehensive Reviews in Food Science and Food Safety,2016,15(1):143−182. doi: 10.1111/1541-4337.12179
[11]	常馨月, 陈程莉, 龚娣, 等. 天然抗氧化剂抑制油脂氧化的研究进展[J]. 中国油脂,2020,45(4):46−50. doi: 10.12166/j.zgyz.1003-7969/2020.04.010
[12]	王莹, 曾祥辉, 黄大川, 等. 迷迭香复配抗氧化剂对食品的影响及应用研究进展[J]. 中国调味品,2020,45(10):181−185. doi: 10.3969/j.issn.1000-9973.2020.10.042
[13]	舒象满, 李加兴, 王小勇, 等. 杜仲籽油亚临界萃取工艺优化及脂肪酸组成分析[J]. 中国油脂,2015,40(6):15−18. doi: 10.3969/j.issn.1003-7969.2015.06.004
[14]	朱远坤, 张振山, 谢庆方, 等. 精炼工艺对杜仲籽油品质的影响[J]. 中国油脂,2017,42(12):44−48. doi: 10.3969/j.issn.1003-7969.2017.12.011
[15]	Xie Jia, Peter Van Alstyne, Anita Uhlir, et al. A review on rosemary as a natural antioxidation solution[J]. European Journal of Lipid Science and Technology,2017,119(6):1−10.
[16]	Xu X L, Bi Y L, Wang H Y, et al. Transformation of TBHQ in lard and soybean oils during room temperature storage[J]. European Journal of Lipid Science and Technology,2019,121(8):1−8.
[17]	刘普, 张丽娜, 张江磊, 等. 几种天然抗氧化剂对牡丹籽油氧化稳定性的影响[J]. 中国粮油学报,2019,34(7):54−61. doi: 10.3969/j.issn.1003-0174.2019.07.010
[18]	Ingrid Elisia, John W Young, Yvonne V Yuan, et al. Association between tocopherol isoform composition and lipid oxidation in selected multiple edible oils[J]. Food Research International,2013,52(2):508−514. doi: 10.1016/j.foodres.2013.02.013
[19]	邓金良, 刘玉兰, 肖天真. 不同抗氧化剂对花生油和大豆油氧化稳定性及预测货架期的影响[J]. 中国油脂,2019,44(8):35−40.
[20]	Oleg I Shadyro, Anna A Sosnovskaya, Irina P Edimecheva. Flaxseed oil stabilization using natural and synthetic antioxidants[J]. European Journal of Lipid Science and Technology,2017,119(10):1−11.
[21]	龙婷, 林树真, 林树红, 等. 基于不同贮藏温度下油茶籽油氧化模型的建立[J]. 中国粮油学报,2020,35(5):105−109.
[22]	王进英. 油茶籽油热稳定性研究[D]. 长沙: 中南林业科技大学, 2017.
[23]	郭擎. 迷迭香抗氧化剂的提取及在油脂中的应用研究[D]. 天津: 天津科技大学, 2017.
[24]	黄宝玺, 王大为, 王金凤. 多不饱和脂肪酸的研究进展[J]. 农业工程技术(农产品加工业),2009(8):26−30.
[25]	Mohammad-Taghi Golmakani, Malihe Keramat, Mehrdad Niakousari, et al. Changes in fatty acid profile and oxidation indices of soybean oil supplemented with Ocimum sanctum essential oil during accelerated storage[J]. Journal of Essential Oil Research,2018,30(3):1−11.
[26]	Yosra Allouche, Antonio Jiménez, José Juan Gaforio, et al. How heating affects extra virgin olive oil quality indexes and chemical composition[J]. Agric Food Chemistry,2007,55(23):9646−9654. doi: 10.1021/jf070628u
[27]	Estefania N Guiotto, Vanesa Y Ixtaina, Susana M Nolasco, et al. Effect of storage conditions and antioxidants on the oxidative stability of sunflower-chia oil blends[J]. Journal of the American Oil Chemists' Society,2014,91(5):767−776. doi: 10.1007/s11746-014-2410-9