【作者】 颜小平； 林富强； 何松； 赵谋明； 赵强忠；

【Author】 YAN Xiao-ping~1,LIN Fu-qiang~2,HE Song~2,ZHAO Mou-ming~1,ZHAO Qiang-zhong~1 (1.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China) (2.Dongguan Guangyi Food Additive Industry Co.,Ltd,Dongguan 523220,China)

【机构】 华南理工大学轻工与食品学院； 东莞广益食品添加剂实业有限公司；

【摘要】 本文研究了抗氧化剂、真空包装、充氮包装、添加脱氧剂等内控、外控手段在葵花籽中的应用效果。通过使用烘箱法加速葵花籽油脂氧化酸败速度,定期测定过氧化值。实验结果表明:炒货抗氧化剂的抗氧化性能优于BHT、BHA、茶多酚、竹叶异黄酮等抗氧化剂单体,并与其添加量呈正比例关系;添加抗氧化剂、真空包装、充氮包装、添加脱氧剂等方法均能抑制葵花籽过氧化值的升高,其抗氧化效果从大到小顺序:脱氧剂>炒货抗氧化剂>真空包装>充氮包装。同时炒货抗氧化剂配合脱氧剂应用能达到更好的抗氧化效果,能将葵花籽的保质期从2～3个月延长至10个月以上。更多还原

【Abstract】 This paper discusses internal control,external control methods in the application effect of sunflower seeds such as the antioxidants,vacuum packaging,nitrogen packing and the adding deoxidation agent.By using the oven method to accelerate the speed sunflower oil oxidative rancidity,peroxide value were determined regularly.Experimental results show that roasted antioxidant is better than BHT,BHA,tea,bamboo flavone,and the oxidation resistance was proportional to the adding amount.Adding anti-oxidants,vacuum packing, nitrogen packing and adding deoxidizer can inhibit peroxide value of sunflower seeds.The resistance oxidant effect of descending order: deoxidizer>roasted antioxidants>Vacuum Packaging>nitrogen packaging.At the same time the oxygen scavenger can achieve better anti-oxidation effect in company with roasted antioxidants,and the shelf life can roasted melon seeds from 2-3 months to more than 10 months.更多还原