建立了气相色谱法同时测定饼干中的3种抗氧化剂丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)和特丁基对苯二酚(TBHQ)含量的方法。样品采用无水乙醇提取,经净化、离心后直接进样测定。试验得出方法最低检出限BHA和BHT为1.0 mg/kg,TBHQ为2.0 mg/kg,3种抗氧化剂加标回收率在86.70%~103.02%之间,相对偏差均小于3%,线性范围在2μg/mL~200μg/mL之间,相关系数均大于0.999。该方法简便、快速、稳定、可靠,适用于饼干中BHA、BHT和TBHQ含量的同时快速检测。

Method for determination of BHA,BHT,and TBHQ in biscuit by gas chromatography was established in this paper. The sample was extracted with absolute alcohol. It was directly determined by GC after purification and centrifugation. Results showed that the detection limits of BHA,BHT,and TBHQ were 1.0 mg/kg,1.0 mg/kg, 2.0 mg/kg,respectively.The recoveries of three antioxidants ranged from 86.70% to 103.02 and their relative standard deviations were less than 3%.The linear ranges were from 2 μg/mL~200 μg/mL and their correlation coefficients were more than 0.999.This method is simple, rapid and stable. It can be used for the determination of BHA,BHT,and TBHQ in biscuit.

对菜籽油(RSO)和辛酸(CA)酶法合成结构脂质(SLs)的特性和氧化稳定性进行了研究,比较了α-生育酚(α-TOH,25~1000 mg/kg)、L-抗坏血酸棕榈酸酯(AP,25~200 mg/kg)、特丁基对苯二酚(TBHQ,25~200 mg/kg)、二叔丁基对甲酚(BHT,25~200 mg/kg)、叔丁基羟基茴香醚(BHA,25~200 mg/kg)和没食子酸丙酯(PG,25~200 mg/kg)等抗氧化剂对提高SLs氧化稳定性的效果。结果表明,RSO和SLs在110℃下诱导时间(IT)分别为7 h和6 h,添加α-TOH几乎不能提高SLs的氧化稳定性(r为0.169);而添加TBHQ、PG、BHA、BHT和AP都能显著提高SLs的氧化稳定性(r分别为0.994,0.948,0.975,0.974和0.985)。SLs和RSO在60℃下加热15 d过氧化值(PV)、共轭二烯酸值(CD)和茴香胺值(AV)显著增加,但RSO和SLs的PV、AV增加幅度没有显著差异(P0.05),而它们的CD变化幅度有显著差异(P0.05)。SLs中CA的插入,一方面增加了饱和脂肪酸,提高了氧化稳定性;另一方面稀释了原料油脂中所含的抗氧化剂浓度,降低了氧化稳定性。

The properties and oxidative stability of structured lipids (SLs)synthesised by rapesee d oil (RSO)with caprylic acid (CA)was studied.The effects of different antioxidants including α-TOH homologues (25 ~1 000 mg/kg),tertiary butylhydroquinone (TBHQ,25 ~200 mg/kg),butylated hydroxytoluene (BHT,25 ~200 mg/kg),butylated hydroxyanisole (BHA,25 ~200 mg/kg),ascorbyl palmitate (AP,25 ~200 mg/kg)and propyl gallate (PG,25 ~200 mg/kg)on the oxidative stability of SLs were investigated.The results showed that the induction time (IT)of RSO and SLs were 7.0 h and 6.0 h at 110 ℃ respectively,meanwhile,the oxidative stability of SLs by adding α-tocopherol was barely improved (r =0.169),however,the addition of TBHQ,PG,BHT,BHA or AP could significantly improve oxidative stability of SLs(r was equal to 0.994,0.948,0.975,0.974 and 0.985 respectively). There was a considerable increase in peroxide value (PV),conjugated diene (CD)content and p -anisi-dine value (AV)of SLs and RSO during heati

目的研究甘草、诃子提取物复合抗氧化剂对葵花籽油抗氧化作用的影响。方法采用Schaal烘箱法和ABTS法,评价复合抗氧化剂对葵花籽油的抗氧化作用。结果 Schaal烘箱加速氧化实验中,甘草提取物比诃子提取物对葵花籽油的抗氧化作用更强,复合抗氧化剂均表现出协同抗氧化作用,其中,0.007%甘草提取物=0.013%α-生育酚、0.015%甘草提取物+0.005%抗坏血酸、0.007%诃子提取物+0.013%α-生育酚和0.003%诃子提取物+0.017%抗坏血酸对葵花籽油的抗氧化作用较强,均优于其单一抗氧化剂和人工合成抗氧化剂丁基羟基茴香醚(BHA)、2,6-二叔丁基-4-甲基苯酚(BHT),弱于2-叔丁基对苯二酚(TBHQ)。ABTS法中,多数复合抗氧化剂间表现出协同作用,其中,诃子提取物与抗坏血酸复配比例为5:1和3:1时清除ABTS自由基能力最强。结论复合抗氧化剂对葵花籽油具有协同抗氧化作用。

Objective Effects of antioxidants on the compound antioxidants of Glycyrrhiza uralensis Fisch. Extract(GUE) and Terminalia chebula Retz. Extract(TCE) on sunflower oil. Methods Due to Schaal experiment and ABTS+radical scavenging array for evaluating antioxidant capacity of compound antioxidants. Results The antioxidant activity of GUE stronger than TCE of sunflower oil and synergistic effects were observed for all antioxidant combinations by Schaal oven method, and especially for combinations of 0.007%GUE and 0.013%α-tocopherol, 0.015%GUE and 0.005%L-ascorbic acid, 0.007%TCE and 0.013%α-tocopherol, 0.003%TCE and 0.017%L-ascorbic acid, which showed a greater synergistic effect than that of the each individual antioxidant and synthetic antioxidants, such as butyl hydroxyl anisole(BHA), 2,6-di-tert-butyl-p-cresol (BHT), tert-butyl hydroquinone(TBHQ). Synergistic effects were observed for most of antioxidant combinations by ABTS+radical scavenging array, the combination of 0.01

目的分配系数能够直接反映出塑料包装材料中有害化学物向食品迁移的水平,研究分配系数与塑料包装材料、迁移物及食品(模拟物)三者之间的关系有重要意义。方法以Scatchard-Hildebrand统计热力学理论为基础,从热力学平衡角度分析了化学物在包装材料/食品体系中的迁移和分配过程,建立了一个预测化学物迁移平衡时分配系数的热力学数学模型。通过所建立的初级数学模型对聚乙烯薄膜中四种抗氧化剂,即2,6-二叔丁基-4-甲基苯酚(BHT)、二丁基羟基茴香醚(BHA)、Irganox1010和Irganox1076向脂肪类食品模拟物异辛烷迁移平衡时状态进行模拟计算,并与已公开发表的实验数据进行了对比。结果聚乙烯薄膜中四种抗氧剂向异辛烷中迁移平衡的分配系数模拟值与实验值随温度变化趋势一致。结论该热力学模型符合迁移理论,对PE/抗氧剂/脂肪类食品体系分配系数的预测有一定的适用性。

Objective Partition coefficient can directly reflect the migration level of the compounds from plastic package materials to food, it is important to study the relationship between the partition coefficient and plastic materials, the migrates and the food(simulant). Methods Being based on the Scatchard-Hildebrand sta-tistical thermodynamic theory, the processes of the compounds migrate and distribute in packaging material/food system were analyzed, and a thermodynamic mathematical model which can predict the equilibrium partition coefficient of migrants was established. The state of migration balance of four antioxidants (2,6-di-tert-butyl-4-methyl phenol, dibutyl hydroxyl anisole, Irganox 1010 and Irganox 1076) from PE to isooctane was simulated through the mathematical model, and the values were compared with the published experimental data. Results The trends with temperature of the simulate partition coefficients of four antioxidants in PE migrate to isooctane are consistent with th

为探明薏仁米的储藏特征，为更好地加工利用薏仁米奠定基础，通过石油醚提取法及比色法测定了薏仁米在不同贮藏温度、真空包装及添加抗氧化剂3种储藏方法下脂肪酸值及过氧化值的变化。结果表明：储藏60 d时，5℃、15℃、25℃、35℃储存的脂肪酸值分别为105．4955 mg/100g、96．4321 mg/100g、116．6474 mg/100g、142．5167 mg/100g，过氧化值分别为12．5136 meq/kg、8．5548 meq/kg、6．0520 meq/kg和3．5829 meq/kg；真空包装5℃和35℃条件下薏仁米的脂肪酸值分别为92．0975mg/100g 和127．7498 mg/100g，过氧化值为2．8701～3．7211meq/kg；添加特丁基对苯二酚（TBHQ）、丁基羟基茴香醚（BHA）、抗坏血酸钙、生育酚及茶多酚的脂肪酸值为116．5085～129．2509100 mg/kg，添加TBHQ过氧化值为7．1147 meq/kg，其他4种抗氧化剂的过氧化值为1．1357～2．3353 meq/kg。结论：5℃和15℃储藏可不同程度地抑制脂肪酸值的变化，真空包装及添加抗氧化剂对脂肪酸值变化的影响较小，真空储藏及添加抗氧化剂可显著抑制薏仁米储藏过程中过氧化值的升高。

In order to explore the storage properties and have a better use of coix seed,the changes of fat acidity value (AV)and peroxide value (POV)of coix seed in different storage conditions,including different temperature, vacuum packaging and antioxidants adding, were studied by petroleum ether extraction method and colorimetric method.Results:At the end of 60 days''storage,AV of coix seed under different temperatures,5℃,15℃,25℃,35℃,were 105.495 5 mg/100 g,96.432 1 mg/100 g,116.647 4 mg/100 g and 142.516 7 mg/100 g.The AV of coix seed with vacuum packaging that stored at 5℃ and 35℃ were 92.097 5 mg/100g and 127.749 8 mg/100g.After adding antioxidants,TBHQ,BHA,calcium ascorbate,VE,tea polyphenol,AV was at the range of 116.508 5 mg/kg to 129.250 9 mg/kg.On the 60th day,POV of coix seed under different temperatures,5℃,15℃,25℃,35℃,in per kilogram were 12. 513 6 meq,8.554 8 meq,6.052 0 meq and 3.5829 meq.POV of coix seed with vacuum packing were at the range of 2.870 1 meq to