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福建水产 ›› 2013, Vol. 35 ›› Issue (4): 283-289.

• 论文与报告 • 上一篇    下一篇

复合抗氧化剂在鱿鱼肝油中的应用研究

林彩平,刘淑集,苏永昌,吴成业   

  1. 福建省水产研究所
  • 收稿日期:2013-05-02 修回日期:2013-05-09 出版日期:2013-08-23 发布日期:2013-10-30
  • 通讯作者: 林彩平

Study on blend antioxidant for squid liver oil

2,Yong-Chang SU2,wu chengye2   

  • Received:2013-05-02 Revised:2013-05-09 Online:2013-08-23 Published:2013-10-30

摘要: 以Schall烘箱加速氧化法研究茶多酚、天然生育酚和抗坏血酸棕榈酸酯在鱿鱼肝油中的抗氧化效果,选取响应面法确定最佳复合抗氧化剂配方,并将单一抗氧化剂与复合抗氧化剂对鱿鱼肝油抗氧化效果进行对比。结果显示复合抗氧化剂配方为茶多酚添加量0.28‰,抗坏血酸棕榈酸酯0.14‰,天然生育酚0.18‰时,鱿鱼肝油的过氧化值为7.93 meq/kg;而通过添加复合抗氧化剂,鱿鱼肝油贮藏期由48 d延长至96 d,说明复合抗氧化剂具有良好的抗氧化效果。

关键词: 鱿鱼肝油、抗氧化、茶多酚、天然生育酚、抗坏血酸棕榈酸酯, Squid liver oil, Antioxidant, Tea polyphenols, Natural tocopherol, Ascorbyl palmitate

Abstract: Used Schall oven method to accelerate oxidation for researching the antioxidant effect on squid liver oil by Tea polyphenols , Natural tocopherol and Ascorbyl palmitate.The best blend antioxidant was confirmed by surface response, and the antioxidant effect was a contrast to single antioxidant. The result showed that blend antioxidant were composed of Tea polyphenols 0.28‰, Natural tocopherol 0.28‰, Ascorbyl palmitate0.14‰, the peroxide of squid liver oil was 7.93 meq/kg; and Shelf life of squid liver oil was extended from 48d to 96d which illustrate blend antioxidant has good antioxidant effect.

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