Antioxidative effect of α-tocopherol on the crab hepatopancreas

The antioxidative effect of α-tocopherol and related synergistic agent on the crab hepatopancreas was evaluated in this paper through Schall oven oxidation at ( 90 ± 1) ℃.α-tocopherol at different concentrations, 0.01%, 0.015% and 0.02%, as well as synergistic agent ascorbic acid, were used, compared with blank sample and sample added with BHT. The result showed that when the amount of α-tocopherol was 0.015%, the MDA value and POV value increased more slowly with the prolongation of storage time.After storage, the MDA value was 270.375 nmol/m L and the POV value was 15.975 meq/kg respectively.And 0.015% α-tocopherol had the best antioxidant effect on the crab hepatopancreas. The MDA value and POV value of 0.015% α-tocopherol and 0.02% ascorbic acid increased more slowly, which were not significantly different from those of BHT ( p > 0.05) .After storage, the MDA value was 202.5 nmol/m L and the POV value was 8.052 meq/kg respectively.Ascorbic acid had a significant synergistic effect with α-tocopherol ( p < 0.05) , showing better antioxidant activity than the single antioxidant α-tocopherol, which was equivalent with synthetic antioxidant BHT.GC-MS analysis showed that antioxidant treatment had significant protective effect on the oxidation or decomposition of unsaturated fatty acid. While unsaturated fatty acid content of the addition of 0.015% α-tocopherol and 0.02% ascorbic acid compound sample was 78.80%, and the addition of BHT sample was 78.97%.Therefore the optimized antioxidant formula was 0.015% α-tocopherol combined with 0.02%ascorbic acid.