摘要
本文研究了共轭亚油酸乙酯和共轭亚油酸三甘酯的氧化稳定性,并与富含不饱和脂肪酸的红花籽油比较,探讨了变价金属离子和抗氧化剂对共轭亚油酸乙酯和共轭亚油酸三甘酯的氧化稳定性的影响。结果表明共轭亚油酸三甘酯的氧化稳定性优于共轭亚油酸乙酯的氧化稳定性;加入0.02%VE可明显提高它们的氧化稳定性,而0.02%三氯化铁则减弱了它们的氧化稳定性;VC在共轭亚油酸酯类的油状体系中对抗氧化剂维生素E没有增效作用。
This paper studied the oxidative stability of Conjugated Linoleic Acid-Ethyl Ester （CLA-EE） and Conjugated Linoleic Acid Tyiglycerides（CLA-TG）, and compared it with the safflower seed oil which was of rich unsaturated fatty acid. This paper also studied the effects of transitional metallic ions and antioxidants on the oxidative stability of CLA-EE and CLA-TG. The results showed that the oxidative stability of CLA-TG was higher than CLA-EE, their oxidative stability could be improved when the amount of vitamine E was added 0.02%. Nevertheless the addition of 0.02% FeCl3 could decrease their oxidative stability, whereas the addition of vitamine C had no enhancement on the antioxidative effect of vitamine E in the oil system of Conjugated Linoleic Acid esters.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期37-40,共4页
Food Science
基金
国家"十五"奶业科技攻关计划项目(2002BA518A05)
