不同抗氧化剂对水酶法核桃油储藏稳定性的影响Effects of different antioxidants on storage stability of walnut oil extracted by aqueous enzymatic method

• Published in: Zhongguo you zhi Vol. 50; no. 9; pp. 27 - 32
• Main Author: 张献忠，李阳，李丹，殷春燕，陈江魁 ZHANG Xianzhong, LI Yang, LI Dan, YIN Chunyan, CHEN Jiangkui
• Format: Journal Article
• Language: English
• Published: 中粮工科（西安）国际工程有限公司 01.09.2025
• Subjects: antioxidants; aqueous enzymatic method; walnut oil; oxidation stability; shelf life prediction; 抗氧化剂；水酶法；核桃油；氧化稳定性；货架期预测
• ISSN: 1003-7969
• DOI: 10.19902/j.cnki.zgyz.1003-7969.240511

旨在为水酶法核桃油中抗氧化剂的筛选提供参考，以水酶法核桃油为试验材料，对其进行加速储藏试验，通过测定其过氧化值、酸值、羰基值、生育酚含量的变化，考察二丁基羟基甲苯（BHT）、迷迭香提取物和蒲公英提取物3种抗氧化剂对核桃油储藏稳定性的影响，并以过氧化值为指标建立氧化动力学模型，预测添加不同抗氧化剂核桃油的货架期。结果表明：3种抗氧化剂的抗氧化能力排序为迷迭香提取物＞BHT＞蒲公英提取物，其中BHT和迷迭香提取物提高水酶法核桃油储藏稳定性的效果较好，最佳添加量分别为0.02%和0.07%，而蒲公英提取物则无明显效果；添加BHT和迷迭香提取物可显著延长核桃油的货架期，其中添加 0.02% BHT和0.07%迷迭香提取物核桃油的预测货架期分别为128 d和171 d，显著高于对照油样的（91 d），而添加蒲公英提取物对核桃油货架期的提升作用有限。综上，迷迭香提取物的抗氧化效果最佳，可以有效延缓水酶法核桃油氧化并延长其货架期。 To provide a reference for the selection of antioxidants in walnut oil produced by aqueous enzymatic method, an accelerated storage test was conducted with the walnut oil obtained via aqueous enzymatic method as the material. The changes in peroxide value, acid value, carbonyl value, and tocopherol content were measured to evaluate the effects of three antioxidants of BHT, rosemary extract, and dandelion extract on the storage stability of walnut oil. In addition, an oxidative kinetics model was established based on the peroxide value to predict the shelf life of walnut oil with different antioxidants added. The results indicated that the antioxidant capacities of the three antioxidants were ranked as follows: rosemary extract > BHT > dandelion extract. BHT and rosemary extract had better effects on enhancing the storage stability of walnut oil, with optimal addition levels of 0.02% and 0.07%, respectively. In contrast, dandelion extract had no significant effect. The shelf life of walnut oil was significantly extended by the addition of BHT and rosemary extract. Specifically, the predicted shelf life of walnut oil with 0.02% BHT and 0.07% rosemary extract was 128 d and 171 d , respectively, which was significantly longer than that of the control oil sample (91 d). However, the addition of dandelion extract had limited impact on extending the shelf life of walnut oil. In summary, rosemary extract exhibits the best antioxidant effect, effectively delaying the oxidation of walnut oil produced by aqueous enzymatic method and extending its shelf life.