【摘要】 为了延长富含油脂食品的保质期,对VE、Vc、柠檬酸对炒制花生粉油脂氧化酸败的抑制作用进行了研究。通过跟踪样品中过氧化值(POV)的变化来检测炒制花生粉油脂的氧化酸败程度。结果表明,VE、Vc、柠檬酸对炒制花生粉油脂氧化酸败确实有抑制作用,Vc、柠檬酸对VE的抗氧化作用有协同增效的作用,直接添加适当比例的VE、Vc、柠檬酸到炒制花生粉当中,可以延长富含油脂食品的保质期。更多还原

【Abstract】 In order to prolong the storage of oil-rich food, the inhibitions of oil oxidation in the fried peanut powder by vitamin E, vitamin C and citric acid have been studied in this paper. The oil oxidations in the fried peanut powder were detested by the change of POV in the samples. Our results showed that the oil oxidations in the fried peanut powder were surely inhibited by vitamin E, vitamin C or citric acid. In combination with vitamin C or citric acid, the inhibition of vitamin E was increased. By adding a suitable quantity of vitamin E, vitamin C or citric acid, the storage of oil-rich food could be prolonged.更多还原