张怡,李荣,姜子涛

• 1:天津商业大学生物技术与食品科学学院
• 2:天津天狮学院食品工程学院

摘要(Abstract)：

利用气相色谱-质谱联用技术(GC-MS)测定了调味香辛料草豆蔻精油的化学成分,从草豆蔻精油(AKEO)中鉴定出了67种成分,主要为萜烯类和萜烯醇类化合物。研究了AKEO及其钾β-环糊精骨架材料包结物(K-β-CD-MOF-AKEO)对菜籽油抗氧化稳定性的影响。结果表明:添加AKEO及K-β-CD-MOF-AKEO后的菜籽油的过氧化值比未添加的菜籽油低64.3%和69.4%,酸价低55.3%和78.8%。说明二者能够有效地抑制菜籽油的过氧化值和酸价,可作为油脂的天然抗氧化剂。AKEO经过包结后稳定性增强,提高了精油的抗氧化时效。

关键词(KeyWords)： 草豆蔻精油;成分分析;包结物;菜籽油;抗氧化稳定性

Abstract:

Keywords:

基金项目(Foundation): 天津市自然科学基金项目(16JCYBJC43300,17JCQNJC02400)

作者(Author): 张怡,李荣,姜子涛

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