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为了筛选出适合辣椒鸡油的天然抗氧化剂，以延长其保质期，研究并比较了6种天然抗氧化剂（迷迭香提取物、维生素E、茶多酚、维生素C、槲皮素和硫辛酸）对辣椒鸡油酸值、过氧化值、DPPH自由基清除能力和总还原能力的影响。结果表明：6种天然抗氧化剂在辣椒鸡油中均具有一定的抗氧化能力；在抑制酸值方面，槲皮素效果最佳，维生素C最差;在抑制过氧化值方面，槲皮素效果最佳，维生素E最差；在DPPH自由基清除能力方面，迷迭香提取物效果最佳，硫辛酸最差；在总还原能力方面，槲皮素效果最佳，维生素E最差；槲皮素、迷迭香提取物和茶多酚在酸值、过氧化值、DPPH自由基清除能力和总还原能力方面均位于前三。综合考虑抗氧化效果、抗氧化剂稳定性、成本等因素，可优先选择迷迭香提取物和茶多酚作为辣椒鸡油的抗氧化剂以提高其储藏性能。In order to screen natural antioxidants suitable for chili chicken oil and extend its shelf life, the effects of six natural antioxidants (rosemary extract, vitamin E, tea polyphenols, vitamin C, quercetin and lipoic acid) on the acid value, peroxide value, DPPH radical scavenging capacity, and total reducing capacity of chili chicken oil were investigated and compared. The results showed that six natural antioxidants had certain antioxidant capacity in chili chicken oil; in inhibiting acid value, quercetin was the most effective and vitamin C was the worst; in inhibiting peroxide value, quercetin was the best and vitamin E was the worst; in terms of DPPH radical scavenging capacity, rosemary extract was the most effective and lipoic acid was the worst; in terms of total reducing capacity, quercetin was the most effective and vitamin E was the worst. Quercetin, rosemary extract and tea polyphenols were in the top three in terms of acid value, peroxide value, DPPH radical scavenging capacity and total reducing capacity. Considering the antioxidant effect, antioxidant stability and cost, rosemary extract and tea polyphenols can be preferred as antioxidants for chili chicken oil to improve its storage performance. |
