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題 名 | 天然抗氧化劑之添加對花生油安定性之探討=Effects of Natural Antioxidants on Peanut Oil Stability |
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作 者 | 許夏芬; 朱燕華; | 書刊名 | 食品科學 |
卷 期 | 23:6 1996.12[民85.12] |
頁 次 | 頁788-800 |
分類號 | 466.175 |
關鍵詞 | 抗氧化劑; 兒茶素; 花生油; 磷脂質; 氧化安定性指標; 迷迭香; 維生素E; Antioxidants; Catechin; Peanut oil; Phospholipid; Oxidation stability index; Rosemary; Tocopherol; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究主要在於探討不同抗氧化劑組合之添加對花生油品安定性之影響,以期延長花生油貯存期限並保持其特有之香味。所測試的抗氧化劑包括:磷脂質 (phospholipid,PL)、抗壞血酸棕櫚鹽 (ascorbyl palmitate,AP)、迷迭香 (rosemary,ROS)、生育酚 (toco-pherol,TOC)及兒茶素 (catechin,CAT)等;其中,以CAT且至少含有其它兩種以上抗氧化劑之組合具有明顯提昇花生油品安定性的效。若將(TOC、ROS及CAT)或(TOC、PL及CAT)等各三種抗氧化劑之組合利用同應曲面統計實驗設計法(responsesurface methodology, RSM)尋找其最適濃度,可獲得氧化安定性指標 (Oxidation Stability Index,OSI)值大於25小時之濃度組合。在成本費用、使用方便性及添加較少種類抗氧化劑之考量下,依本實驗的結果獲知,未含有任何抗氧化劑之純花生油其OSI值為4.77小時,而內含1,500 ppm CAT、1,000 ppm ROS與1,000±100 ppm TOC之組合及內含1,500ppm CAT、1,000ppm PL與100~500ppm TOC之組合,其OSI值均可達15~16小時。 |
英文摘要 | The purpose of this study was to investigate the effects of several antioxidants including phospholipids (PL), ascorbyl palmitate (AP), rosemary (ROS), tocopherol (TOC) and catechin (CAT) on the peanut oil stability. Among these antioxidants, CAT and combinations of CAT with other antioxidants showed significant increase in oil stability. A response surface design was used to study the effects of combinations of three antioxidants on the peanut oil stability. Experimental results showed the Oxidation Stability Index (OSI) value would be more than 25h for both combination of TOC, ROS and CAT, and combination of TOC, PL and CAT. However, by considering cost, handling and minimum usage of antioxidants, the OSI value of peanut oil would reach 15~16h as oil contained the combinations of 1,500ppm CAT, 1,000 ppm ROS and 1,000±100ppm TOC; or 1,500ppm CAT, 1,000ppm PL and 100~500ppm TOC. |
本系統中英文摘要資訊取自各篇刊載內容。