【摘要】 以过氧化值为评价指标,采用Schaal烘箱法研究了几种不同抗氧化剂及增效剂对核桃油的抗氧化效果。结果表明:单一抗氧化剂TBHQ的抗氧化效果最好,在60℃烘箱中核桃油保质期为96 h;复合抗氧化剂试验组的过氧化值均低于空白对照的,其中TBHQ和BHT复合使用抗氧化效果较好,在60℃烘箱中核桃油保质期为192 h;柠檬酸和抗坏血酸均能显著提高复合抗氧化剂TBHQ和BHT的抗氧化作用,添加0. 010%柠檬酸的核桃油保质期为312 h,添加0. 010%和0. 012%抗坏血酸的核桃油保质期为288 h;响应面分析试验筛选出抗氧化效果最优组合为0. 017%复合抗氧化剂(TBHQ与BHT质量比1∶1)+0. 012%柠檬酸+0. 010%抗坏血酸,在20℃下核桃油的理论货架期可延长至288 d。更多还原

【Abstract】 With the peroxide value( POV) as the evaluation index,the antioxidant effect of several different antioxidants and synergistic agents on walnut oil were discussed by Schaal oven test. The results showed that the single antioxidant TBHQ displayed the best antioxidant effect,and the shelf life of walnut oil was 96 h in the oven at 60 ℃. The POV of walnut oil with composite antioxidant was lower than that of the blank control,and the antioxidant effect of TBHQ and BHT composite antioxidant was the best,and the shelf life was 192 h in the oven at 60 ℃. Both citric acid and ascorbic acid could significantly improve the antioxidant effect of composite antioxidant of TBHQ and BHT,and the shelf life in the oven at60 ℃ was improved to 312 h by adding 0. 010% citric acid and 288 h by adding 0. 010% or 0. 012% ascorbic acid. The optimal combination obtained by response surface methodology was 0. 017% composite antioxidant( mass ratio of TBHQ to BHT 1 ∶ 1),0. 012% citric acid and 0. 010% ascorbic acid,which prolonged the theoretical shelf life of walnut oil to 288 d at 20 ℃.更多还原