云南铁核桃及‘云新’核桃油脂抗氧化研究

Study on Antioxidant Activity of 'Yunxin' Walnut Oil and Juglans sigillata Oil

    摘要
  • 摘要: 以云南主栽的‘云新’核桃品种及铁核桃油脂为原料，配以TBHQ、茶多酚、迷迭香油3种不同抗氧化剂，测其过氧化值（POV）及酸值（AV）。结果表明：以POV值为指标，铁核桃的3种抗氧剂最佳配比—即叔丁基对苯二酚（TBHQ）0.02%+油溶性茶多酚0.04%+迷迭香0.04%；云新的3种抗氧剂最佳配比—即叔丁基对苯二酚（TBHQ）0.01%+油溶性茶多酚0.04%+迷迭香0.02%。以AV值为指标，铁核桃的3种抗氧剂最佳配比—即叔丁基对苯二酚（TBHQ）0.015%+油溶性茶多酚0.04%+迷迭香0.06%；云新核桃的3种抗氧剂最佳配比—即叔丁基对苯二酚（TBHQ）0.01%+油溶性茶多酚0.06%+迷迭香0.08%。

     

    Abstract: The peroxide value (POV) and acid value (AV) of 'Yunxin' walnut and Juglans sigillata oil were measured with 3 different antioxidants including TBHQ, tea polyphenols and rosemary oil. The results show that according to the POV value, the optimum ratio of 3 antioxidants for J. sigillata walnut is tert-butylhydroquinone (TBHQ) 0.02% + oil soluble tea polyphenols 0.04% + rosemary 0.04%; and the best ratio of 3 kinds of antioxidants in 'Yunxin' walnut, that is tert-butylhydroquinone (TBHQ) 0.01% + oil soluble tea polyphenols 0.04% + rosemary 0.02%. According to the AV value, the best ratio of 3 antioxidants for J. sigillata walnut is tert-butylhydroquinone (TBHQ) 0.015% + oil soluble tea polyphenols 0.04% + rosemary 0.06%; and the best ratio of 3 kinds of antioxidants for the 'Yunxin' walnut, namely, tert-butylhydroquinone (TBHQ) 0.01% + oil soluble tea polyphenol 0.06% + rosemary 0.08%.

     

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