几种食品抗氧化剂对大黄鱼鱼卵油抗氧化作用的研究
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摘要
为减缓大黄鱼鱼卵油的氧化酸败,以大黄鱼鱼卵油过氧化值为评价指标,以未加抗氧化剂组为对照组,采取Schaal烘箱法加速鱼卵油氧化,考查没食子酸丙酯(PG)、丁基羟基茴香醚(BHA)、特丁基对苯二酚(TBHQ)、茶多酚(TP)、迷迭香提取物、VE等6种抗氧化剂对大黄鱼鱼卵油的抗氧化效果。结果表明,添加了抗氧化剂的油样过氧化值均低于对照组,抗氧化效果由强到弱顺序为TBHQ>BHA>PG>迷迭香提取物>VE>TP。6种抗氧化剂对大黄鱼鱼卵油均有一定的抗氧化作用,且合成抗氧化剂的抗氧化效果比天然抗氧化剂更显著,其中TBHQ的抗氧化效果最显著。
To slow the oxidative rancidity of large yellow croaker roe oil,this work was designed to investigate the antioxidant effect of several kinds of antioxidants(PG,BHA,TBHQ,TP,rosemary extract,vitamin E) on large yellow croaker roe oil by using Schaal experiment to accelerate the oxidation of roe oil,choosing peroxide value as the evaluation index,selecting the sample without antioxidants as the control group. The results showed that the peroxide value of the sample adding antioxidants were lower than the control group. The antioxidant effect of those antioxidants were ranked from strong to weak in turn as:TBHQ>BHA>PG>rosemary extract>vitamin E>TP. In conclusion,all kinds of antioxidants have antioxidant effect on large yellow croaker roe oil,and the antioxidant effect of synthetic antioxidants were much better than natural antioxidants,especially TBHQ.
To slow the oxidative rancidity of large yellow croaker roe oil,this work was designed to investigate the antioxidant effect of several kinds of antioxidants(PG,BHA,TBHQ,TP,rosemary extract,vitamin E) on large yellow croaker roe oil by using Schaal experiment to accelerate the oxidation of roe oil,choosing peroxide value as the evaluation index,selecting the sample without antioxidants as the control group. The results showed that the peroxide value of the sample adding antioxidants were lower than the control group. The antioxidant effect of those antioxidants were ranked from strong to weak in turn as:TBHQ>BHA>PG>rosemary extract>vitamin E>TP. In conclusion,all kinds of antioxidants have antioxidant effect on large yellow croaker roe oil,and the antioxidant effect of synthetic antioxidants were much better than natural antioxidants,especially TBHQ.
引文
[1]农业部渔政渔业管理局.中国渔业统计年鉴[M].北京:中国农业出版社,2017:26.
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[13]王丹丹,李婷婷,刘烨,等.茶多酚对冷藏带鱼品质及抗氧化效果的影响[J].食品科学,2015,36(2):210-215.
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[15]高广有,白红彤.迷迭香抗氧化剂对食用油脂抗氧化作用的研究[G]//中国植物学会植物园分会第十六次学术讨论会论文集.福州:中国植物学会植物园分会,2001:171-173.
[16]吴克刚,陈家玉,柴向华.迷迭香提取物抗鱼油氧化酸败的研究[J].中国食品添加剂,2014(3):100-103.
[17]张明成.油脂氧化机理及抗氧化措施的介绍[J].农业机械,2011(8):49-52.
[18]钟机,梁鹏,程文健,等.茶多酚联合维生素E对鱼子油抗氧化作用的研究[J].科学养鱼,2015(7):75-76.
[2]许艳萍,梁鹏,陈丽娇,等.超临界萃取鱼卵鱼油及其脂肪酸组成的研究[J].食品科技,2015(10):270-274.
[3]Sahena F,Zaidul ISM,Jinap S,et al.Fatty acid compositions of fish oil extracted from different parts of Indian mackerel(Rastrelliger kanagurta)using various techniques of supercritical CO2extraction[J].Food Chemistry,2010(3):879-885.
[4]王劲.复合抗氧化剂对亚麻油稳定性的影响[J].食品与机械,2015(1):120-122.
[5]李世科,李春阳,曾晓雄.复合抗氧化剂对油茶籽油的氧化稳定性研究[J].中国粮油学报,2016,31(2):81-86.
[6]陈海燕,朱文亮,郦明浩,等.PG,TBHQ,BHA和BHT 4种常见抗氧化剂部分稳定性的研究[J].粮油加工(电子版),2014(7):44-46.
[7]赵功玲,郭延成,王冉冉.不同抗氧化剂对萝卜籽油氧化稳定性的影响[J].粮油食品科技,2016,24(2):39-42.
[8]刘子瑞.BHA对食用油脂的抗氧化作用[J].教育科学(英文版),2015(5):10-15.
[9]赵声兰,李涛.几种抗氧化剂对核桃油抗氧化性能的研究[J].食品科学,2002,23(2):135-138.
[10]谢荣辉.抗氧化剂在鱼肉宠物食品中的应用研究[J].中国食品添加剂,2007(5):117-119.
[11]陈煜,孙访肷,薄梅梅,等.食品添加剂——没食子酸丙酯在食品中抗氧化效果试验[J].食品工业,1988(1):51-53.
[12]吴奎元.酶解带鱼内脏提取鱼油及防止其氧化研究[D].福州:福建农林大学,2011.
[13]王丹丹,李婷婷,刘烨,等.茶多酚对冷藏带鱼品质及抗氧化效果的影响[J].食品科学,2015,36(2):210-215.
[14]李素玲,张子德,王强,等.抗氧化剂对杏仁油贮藏稳定性的影响[J].中国油脂,2009,34(11):59-61.
[15]高广有,白红彤.迷迭香抗氧化剂对食用油脂抗氧化作用的研究[G]//中国植物学会植物园分会第十六次学术讨论会论文集.福州:中国植物学会植物园分会,2001:171-173.
[16]吴克刚,陈家玉,柴向华.迷迭香提取物抗鱼油氧化酸败的研究[J].中国食品添加剂,2014(3):100-103.
[17]张明成.油脂氧化机理及抗氧化措施的介绍[J].农业机械,2011(8):49-52.
[18]钟机,梁鹏,程文健,等.茶多酚联合维生素E对鱼子油抗氧化作用的研究[J].科学养鱼,2015(7):75-76.