没食子酸丙酯对牛油氧化稳定性及抗氧化能力的影响Effect of propyl gallate on oxidant stability and antioxidant capacity of tallow

没食子酸丙酯对牛油氧化稳定性及抗氧化能力的影响Effect of propyl gallate on oxidant stability and antioxidant capacity of tallow

为了探究天然抗氧化剂在动物油脂中的应用，向牛油中添加不同量（0.02~0.10 g/kg）没食子酸丙酯（PG），对其进行Schaal烘箱实验，分别测定加速氧化15 d牛油理化指标、脂肪酸组成及加速氧化过程中DPPH自由基清除能力，考察PG对牛油氧化稳定性和抗氧化能力的影响，并采用主成分分析得到最佳PG添加量。结果表明：加速氧化15 d，PG添加量为0.04 g/kg时牛油的酸值和p-茴香胺值最低，PG添加量为0.10 g/kg时牛油的过氧化值最低；加速氧化初期添加PG牛油的DPPH自由基清除能力较未添加PG牛油的高，但随着加速氧化时间的延长，添加PG牛油的DPPH自由基清除能力呈显著下降的趋势...

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Main Author:	张远鹏1，高盼1,2，王澍3，殷娇娇1，钟武1,2，张燕鹏1 ZHANG Yuanpeng1, GAO Pan1,2, WANG Shu3, YIN Jiaojiao1, ZHONG Wu1,2, ZHANG Yanpeng1
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2025-08-01
Series:	Zhongguo youzhi
Subjects:	牛油；氧化稳定性；抗氧化能力；没食子酸丙酯 tallow; oxidant stability; antioxidant capacity; propyl gallate
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250815&flag=1
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