天然抗氧化剂及其衍生物对鳀鱼油的抗氧化作用研究

Study on the Antioxidant Effects of Natural Antioxidants and Their Derivatives on Anchovy (Engraulis japonicus) Oil

摘要:

【目的】评价和提升天然抗氧化剂及其衍生物对鳀鱼油的抗氧化作用。【方法】采用60 ℃加速氧化模型，研究了植酸、茶多酚（tea polyphenol，TP）、迷迭香提取物、抗坏血酸棕榈酸酯、维生素E、茶多酚棕榈酸酯（tea polyphenol palmitate，TPP）和竹叶提取物这7种天然抗氧化剂及其衍生物对鳀鱼油样品过氧化值（peroxide value，POV）、硫代巴比妥酸（thiobarbituric acid reactive substances，TBARS）值、自由基信号相对强度和脂肪酸组成等指标的影响。【结果】单一抗氧化剂TPP和复合抗氧化剂TPP+TP对鳀鱼油的抗氧化作用最强。【结论】虽然TPP+TP的抗氧化效果稍弱于TPP，但由于TP的价格更低，通过抗氧化剂复配可以有效降低鳀鱼油加工和贮存期间的成本。该研究对鳀鱼油及其制品的实际生产具有重要意义。

Abstract:

[Objective] The aim of this study is to evaluate and improve the antioxidant effects of natural antioxidants and their derivatives on anchovy (Engraulis japonicus) oil.[Method] The 60 ℃ accelerated oxidation model was used to evaluate the antioxidant effects of phytic acid, tea polyphenols (TP), rosemary extract, ascorbyl palmitate, vitamin E, tea polyphenol palmitate (TPP), and bamboo leaf extract on anchovy oil based on the peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, relative intensity of free radicals, and fatty acid composition.[Result] TPP (single antioxidant) and TPP+TP (composite antioxidant) demonstrated the strongest antioxidant effects on anchovy oil.[Conclusion] Although the antioxidant effect of TPP+TP is slightly weaker than that of TPP, because of the lower price of TP, the production cost during anchovy oil processing and storage can be effectively reduced by the combination of TPP and TP. The findings are of great significance to the actual production of anchovy oil and its products.