抗氧化剂对猕猴桃籽油抗氧化性能的影响

采用Schaal耐热实验法，以过氧化值(POV)为指标，研究温度、时间对猕猴桃籽油自氧化过程的影响以及不同抗氧化剂对猕猴桃籽油抗氧化性能的影响.结果表明：温度、时间对猕猴桃籽油的自氧化过程有显著影响，温度的影响更明显；TBHQ对猕猴桃籽油具有良好的抗氧化效果，抗坏血酸和柠檬酸均对TBHQ与PG复配而成的复合抗氧化剂表现出较强的抗氧化协同增效作用，且抗坏血酸的抗氧化协同增效作用优于柠檬酸；添加0.015% TBHQ+0.005% PG+0.01%柠檬酸或0.015% TBHQ+0.005%PG+0.01%抗坏血酸复配而成的复合抗氧化剂，可使猕猴桃籽油在20℃条件下的预期贮藏时间从2个月延长至13～14个月.

Effects of Antioxidants on the Anti-Oxidative Protection of Kiwi Fruit Seed Oil

The effects of temperature and time on auto-oxidation of Kiwi fruit seed oil and different antioxidants on anti-oxidative protection of the oil during its conservation were studied by Schaal experiment according to the peroxide value of the oil.The results indicate that the peroxide value of Kiwi fruit seed oil is affected by temperature and time greatly,and the effect of temperature is greater,TBHQ has good anti-oxidation protection for the oil,vitamin C or critic acid exhibite great anti-oxidative protection and synergistic effect to the compound of TBHQ and PG in the oil,and Vitamin C is better than critic acid.By adding the compound of 0.015%TBHQ and 0.005%PG and 0.01% critic acid or the compound of 0.015%TBHQ and 0.005%PG and 0.01% vitamin C to the oil,the assurance period of the oil can be prolonged from 2 to 13～14 months in 20 ℃ respectively.