【摘要】 以云南主栽的‘漾濞大泡’、‘鲁甸大麻1号’2个核桃品种的油脂为原料,添加叔丁基对苯二酚(TBHQ)、茶多酚、迷迭香油等3种抗氧化剂,测定其过氧化值(POV)及酸值(AV),比较其油脂贮藏稳定性。结果表明:以POV值为指标,漾濞泡核桃的3种抗氧剂最佳配比是,叔丁基对苯二酚(TBHQ)0.01%+油溶性茶多酚0.08%+迷迭香0.06%,鲁甸大麻1号核桃的3种抗氧剂最佳配比是,叔丁基对苯二酚(TBHQ)0.01%+油溶性茶多酚0.06%+迷迭香0.06%。以AV值为指标,漾濞泡核桃的3种抗氧剂最佳配比是,叔丁基对苯二酚(TBHQ)0.015%+油溶性茶多酚0.04%+迷迭香0.06%,鲁甸大麻1号核桃的3种抗氧剂最佳配比是,叔丁基对苯二酚(TBHQ)0.005%+油溶性茶多酚0.02%+迷迭香0.04%。该研究寻求抗氧化效果最佳的天然复合抗氧化剂,为核桃油产品的贮藏提供理论依据。更多还原

【Abstract】 For analyzing the storage stability of oils and fats under 3 antioxidants of Tertiary Butyl Hydro Quinone,oil soluble tea polyphenols,and rosemary,two indicator namelyperoxide value(POV)and acid value(AV)were messured by using 2 varieties of walnut oil from Yunnan.The results showed that,in terms of POV,the best ratio for Yanbi variety was Tertiary Butyl Hydro Quinone(TBHQ)0.01%+oil soluble tea polyphenols 0.08%+rosemary 0.06%,and Tertiary Butyl Hydro Quinone(TBHQ)0.02%+oil soluble tea polyphenols 0.06%+rosemary 0.06% for Ludian No.1 variety.In term of AV,the best ratio for Yanbi variety was Tertiary Butyl Hydro Quinone(TBHQ)0.015%+oil soluble tea polyphenols 0.04%+ rosemary 0.06%,and Tertiary Butyl Hydro Quinone(TBHQ)0.005%+oil soluble tea polyphenols 0.02%+rosemary 0.04% for Ludian No.1 variety.更多还原