抗氧化剂对蘑菇酱抗氧化性能的影响

Effects of Anti-oxidants on Anti-Oxidation Reservation of Mushroom Sauce

摘要:

采用schhal烘箱法,以过氧化值和酸价为指标研究了不同抗氧化剂对蘑菇酱抗氧化性能的影响。结果表明:相同添加量下,TBHQ对蘑菇酱抗氧化效果最好,但是0.02%TBHQ抗氧化效果不如0.015%TBHQ和0.005%BHT复配的抗氧化剂,抗坏血酸和柠檬酸均对复合抗氧化剂有较强的抗氧化协同增效作用,抗坏血酸的抗氧化协同增效作用优于柠檬酸。因此选用0.01%Vc+0.015%TBHQ+0.005%BHT作为蘑菇酱的抗氧化剂,可使蘑菇酱在20℃条件下的贮藏时间从256 d延长到576 d。

Abstract:

The effects of different antioxidants on anti-oxidative protection of the mushroom sauce during its conservation were studied by Schaal experiment according to the peroxide value and acid value of mushroom sauce.The result showed that TBHQ was the best to inhibit oxidation in the condition of the same dosage.But antioxidant effect of 0.02%TBHQ was weaker than 0.015%TBHQ and 0.015%TBHQ.Vitamin C or critic acid exhibited great anti-oxidative protection and synergistic effect to the compound of TBHQ and BHT in the mushroom sauce,and Vitamin C was better than critic acid.By adding the compound of 0.015%TBHQ and 0.005%BHT and 0.01% vitamin C to the mushroom sauce,the shelf-life could be prolonged from 256 to 576 days in 20 ℃.