Effects of Antioxidants on the Anti-oxidantive Protection of Eucommia Seed Oil

Abstract

Abstract: The effects of temperature and time on the auto-oxidation of Eucommia seed oil and anti-oxidantive protection of several antioxidants in Eucommia seed oil were studied by Schaal experiment according to POV(peroxide value) of Eucommia seed oil. The results show that POV of the oil is affected by temperature and time greatly, and the effect of temperature is greater. The Antioxidant, combines with TBHQ(tert-butylhydroquinone) and PG(propylgallate), has good anti-oxidantive protection for the oil. TBHQ with PG and isoascorbic acid or critic acid exhibited great anti-oxidantive protective and synergistic effect in the oil. Isoascorbic acid is better than critic acid. When 0.02% TBHQ with 0.005% PG and 0.01% isoascorbic acid or with 0.005% PG and 0.01% critic acid is used in the oil, the assurance period of the oil could be prolonged from 2 months to 14～15 months in 20℃ respectively.

Key words: , Eucommia seed oil； anto-oxidation； antioxidant； combined antioxidant； synergists； anti-oxidantive protection； storage time；

MA Cheng-Jin, Huang-Qun, 欧Yang-Yu-Zhu, Yu-Ji, ZHANG Yong-Kang, Ma-Mei-Hu. Effects of Antioxidants on the Anti-oxidantive Protection of Eucommia Seed Oil[J]. FOOD SCIENCE, 2006, 27(10): 50-53.

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Effects of Antioxidants on the Anti-oxidantive Protection of Eucommia Seed Oil

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