王娴,崔龙,范家霖,董威杰,许勃,彭乃卫,陈云堂.适宜于花生酱抗氧化应用的天然抗氧化剂筛选[J].包装工程,2021,42(9):160-168.
WANG Xian,CUI Long,FAN Jia-lin,DONG Wei-jie,XU Bo,PENG Nai-wei,CHEN Yun-tang.Screening of Natural Antioxidants Suitable for Antioxidant Application of Peanut Butter[J].Packaging Engineering,2021,42(9):160-168. |
| 适宜于花生酱抗氧化应用的天然抗氧化剂筛选 |
| Screening of Natural Antioxidants Suitable for Antioxidant Application of Peanut Butter |
| 投稿时间：2020-08-25 |
| DOI：10.19554/j.cnki.1001-3563.2021.09.022 |
| 中文关键词: 天然抗氧化剂 花生酱 酸价 过氧化值 |
| 英文关键词: natural antioxidants peanut butter acid value peroxide value |
| 基金项目:河南省科学院基本科研业务专项(200604088，190604014，200604002);河南省食品辐照保鲜与加工创新型科技团队项目(豫科人事(2009)2号);郑州市科技惠民计划(2020KJHM0036) |
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| 中文摘要: |
| 目的 筛选适宜于花生酱抗氧化应用的天然抗氧化剂，抑制花生酱油脂氧化。方法 以花生酱为原料，以不添加抗氧化剂为对照组，以添加化学合成抗氧化剂TBHQ和异Vc为参照，分别添加天然抗氧化剂迷迭香提取物、VE、茶多酚、植酸、β-胡萝卜素及Vc，定期测定花生酱的酸价和过氧化值，判别不同抗氧化剂的抗氧化效果。结果 不同的天然抗氧化剂对花生酱的抗氧化效果存在明显差异，迷迭香提取物和茶多酚在花生酱中表现出较好的抗氧化效果，迷迭香提取物的抗氧化效果优于茶多酚，而Vc、VE、β-胡萝卜素和植酸在花生酱中表现为促进氧化。添加迷迭香提取物、茶多酚、异Vc和TBHQ抗氧化剂的花生酱在储存150 d时，酸价与对照组相比低了66.62%，46.14%，65.45%，83.77%，过氧化值与对照组相比低了56.73%，24.28%，38.32%，94.06%。迷迭香提取物在抑制酸价升高方面与异Vc相当，在抑制过氧化值升高方面优于异Vc，其整体抗氧化效果略逊色于TBHQ。结论 在天然抗氧化剂添加量(质量分数)均为0.03%时，迷迭香提取物和茶多酚对花生酱抗氧化效果优于其他天然抗氧化剂，可应用于花生酱的抗氧化领域。 |
| 英文摘要: |
| The work aims to screen natural antioxidants suitable for peanut butter antioxidant applications to inhibit peanut butter oil oxidation. Taking peanut butter without antioxidant as control, peanut butter with chemical synthesis antioxidant TBHQ and isoascorbic acid as reference, natural antioxidants rosemary extract, vitamin E, tea polyphenols, phytic acid, beta carotene, vitamin C were added into peanut butter respectively. The acid value and peroxide value of peanut butter were determined regularly to determine the antioxidant effects of different antioxidants. The results showed that different natural antioxidants have obvious differences in the antioxidant effect of peanut butter. Rosemary extract and tea polyphenols showed good antioxidant effect in peanut butter, and the antioxidant effect of rosemary extract was better than that of tea polyphenols. Vitamin C, Vitamin E, beta carotene and phytic acid promoted the oxidation of peanut butter. After 150 days of storage, the acid value of peanut butter with rosemary extract, tea polyphenols, isoascorbic acid and TBHQ antioxidants was 66.62%, 46.14%, 65.45% and 83.77% lower than that of the control group, and the peroxide value was 56.73%, 24.28%, 38.32% and 94.06% lower than that of the control group. Rosemary extract was comparable to isoascorbic acid in reducing acid value, superior to isoascorbic acid in reducing peroxide value, and slightly inferior to TBHQ in overall antioxidant effect. When the amount (mass fraction) of natural antioxidants was 0.03%, rosemary extract and tea polyphenols had better antioxidant effect on peanut butter than other natural antioxidants, which could be used in the antioxidant field of peanut butter. |
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