【摘要】 以过氧化值 (POV)为指标研究了温度、时间对核桃油自氧化过程的影响及添加抗氧化剂对核桃油抗氧化性能的影响。结果表明 ,温度、时间对核桃油的氧化过程有高度显著的影响。TBHQ对核桃油具有较好的抗氧化性能 ,抗坏血酸和柠檬酸对TBHQ均表现出较强的协同抗氧化效应 ,且抗坏血酸的协同抗氧化性优于柠檬酸。使用0 0 15 %TBHQ + 0 0 1%柠檬酸或 0 0 15 %TBHQ + 0 0 1%抗坏血酸为核桃油的抗氧化剂 ,可使核桃油在 15℃下的贮藏期从 2 9个月分别延长至 2 9 8个月和 38 9个月更多还原

【Abstract】 The effects of temperature and time on the auto\|oxidation of walnut oil and antioxidation activity of several antioxidants in walnut oil were studied by oven\|storage test.The results were:The POV of walnut oil was affected remarkably by temperature and time.TBHQ had good antioxidative activity for walnut oil.TBHQ with vitamin C or with citric acid exhibited remarkable antioxidant activity and synergistic effect in the walnut oil.Vitamin C was better than citric acid.When 0.015%TBHQ with 0.01% citric acid or with 0.01% vitamin C was used in the oil,the assurance period of the oil could be prolonged to 29.8 months or 38.9 months at 15℃ respectively.更多还原