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来自副产品的阿斯塔山丁在储存期间增强了的氧化稳定性
1Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550024 Sibiu, Romania.
Foods (Basel, Switzerland)
|August 14, 2025
概括
阿斯丁 (AX) 在油脂中在30天内降解,但最佳度为3mg/g可提高热稳定性并减少氧化. 它的存在,而不是度,影响了油脂的颜色.
科学领域:
- 食品化学 食品化学
- 食品保存 食品的保存方法
- 氧化研究 氧化研究
背景情况:
- 与植物油相比,黄油中阿斯丁 (AX) 的抗氧化作用存在有限的研究.
- 了解油脂中的AX行为对于其作为食品防腐剂的应用至关重要.
研究的目的:
- 为了评估储存期间黄油中的阿斯塔克桑 (AX) 降解.
- 为了评估随时间变化的AX度变化的油脂的物理化学变化.
- 为了确定脂保存的最佳AX度.
主要方法:
- 用于AX度监测的光谱分析.
- 热分析 (开始氧化温度,激活能量) 和化学测定 (氧化过氧值,TBA) 用于油脂氧化.
- 响应表面方法 (RSM) 用于AX优化和时间评估.
主要成果:
- 在油脂储存30天后,观察到显著的AX降解.
- 大约3mg/g的AX度产生了最高的热稳定性和最低的氧化标志物.
- 的颜色受到AX存在的显著影响,无论其具体度如何.
结论:
- 阿斯塔克桑丁 (AX) 在油脂中表现出抗氧化特性,但其稳定性在30天内是有限的.
- 最佳AX度为3mg/g,在油脂中提供了技术性能和防腐剂有效性之间的平衡.
- AX的存在影响了油脂的视觉特征,颜色对其存在比度更敏感.
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