天然抗氧化剂对黄油氧化稳定性的影响Effects of natural antioxidants on oxidative stability of butter

• Published in: Zhongguo you zhi Vol. 48; no. 5; pp. 91 - 95
• Main Author: 周何梅，郭怡雯，张雪怡，黎硕硕，倪思祺，王晶晶，刘淦琪，常明，刘睿杰ZHOU Hemei, GUO Yiwen, ZHANG Xueyi, LI Shuoshuo, NI Siqi, WANG Jingjing, LIU Ganqi, CHANG Ming, LIU Ruijie
• Format: Journal Article
• Language: English
• Published: 中粮工科（西安）国际工程有限公司 01-05-2023
• Subjects: jiangnan university; jiangsu; school of food science and technology; wuxi 214122; 天然抗氧化剂；黄油；氧化稳定性；氧化诱导时间；dpph自由基清除率
• ISSN: 1003-7969
• DOI: 10.19902/j.cnki.zgyz.1003-7969.220058

为给黄油中复配天然抗氧化剂的开发提供思路，通过DPPH法测定DPPH自由基清除率和Rancimat法测定氧化诱导时间，研究单一和复配添加α-生育酚、γ-谷维素和植物甾醇3种天然抗氧化剂对黄油氧化稳定性的影响。结果表明：3种天然抗氧化剂均能提高黄油的氧化稳定性；不同复配组合对黄油氧化稳定性的影响有差异，其中α-生育酚和γ-谷维素（125 mg/kg和1 250 mg/kg）、α-生育酚和植物甾醇（125 mg/kg和1 250 mg/kg）、γ-谷维素和植物甾醇（均为800 mg/kg）3种复配组合对黄油氧化稳定性的提升较大，特别是α-生育酚和γ-谷维素（125 mg/kg和1 250 mg/kg）组合的氧化诱导时间可提升3.70 h，DPPH自由基清除率达80.4%，氧化稳定性能优于其他复配组合。综上，将复配天然抗氧化剂添加到黄油中可提高其氧化稳定性。 To provide ideas for the development of compounded natural antioxidants in butter, DPPH radical scavenging rate was evaluated by DPPH method and oxidation induction time was analyzed by Rancimat method. The effects of single or compound addition of three natural antioxidants, α-tocopherol, γ-oryzanol and phytosterol on oxidative stability of butter were investigated. The results showed that all three natural antioxidants could enhance oxidative stability of butter, and different combinations had different effects on oxidative stability of butter. With the three combinations of α-tocopherol and γ-oryzanol (125 mg/kg and 1 250 mg/kg), α-tocopherol and phytosterol (125 mg/kg and 1 250 mg/kg), and γ-oryzanol and phytosterol (both 800 mg/kg) showed greater improvement in the oxidative stability of butter. In particular, the oxidation induction time of group α-tocopherol and γ-oryzanol (125 mg/kg and 1 250 mg/kg) could be increased by 3.70 h, and the DPPH radical scavenging rate reached 80.4%, and the oxidative stability was better than other combinations. In conclusion, the addition of the compounded natural antioxidants to butter can improve its oxidative stability.