孟敏, 等 : 抗氧化剂对蘑菇酱抗氧化性能的影响 50%, : ;CHROMA, METER CR-400 ph FE20: (Fe Cu Mn Cr ) - ; :, SW-CJ-10 : [1] ;SPX : [2], ; : PG BHA BHT TBHQ [3-4],, ; SHB-IIIA

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1 MENG Min,et al: Effects of Anti-oxidants on Anti-Oxidation Reservation of Mushroom Sauce ResearchFrontier Article 孟敏 1, 张慜 1*, 翟广华 2 (1., ;2., ) : 采用 schhal 烘箱法, 以过氧化值和酸价为指标研究了不同抗氧化剂对蘑菇酱抗氧化性能的影响结果表明 : 相同添加量下,TBHQ 对蘑菇酱抗氧化效果最好, 但是 0.02%TBHQ 抗氧化效果不如 0.015%TBHQ 和 0.005%BHT 复配的抗氧化剂, 抗坏血酸和柠檬酸均对复合抗氧化剂有较强的抗氧化协同增效作用, 抗坏血酸的抗氧化协同增效作用优于柠檬酸因此选用 0.01%Vc %TBHQ+0.005%BHT 作为蘑菇酱的抗氧化剂, 可使蘑菇酱在 20 条件下的贮藏时间从 256 d 延长到 576 d : 蘑菇酱 ; 抗氧化剂 ; 增效剂 ; 贮藏时间 :TS :A : (2012) Effects of Anti-oxidants on Anti-Oxidation Reservation of Mushroom Sauce MENG Min 1, ZHANG Min 1*, ZHAI Guang-hua 2 (1.School of Food Science and Technology, Jiangnan University,Wuxi , China; 2. Ao Rui Mushroom Co.Ltd, Shenxian ) Abstract: The effects of different antioxidants on anti-oxidative protection of the mushroom sauce during its conservation were studied by Schaal experiment according to the peroxide value and acid value of mushroom sauce. The result showed that TBHQ was the best to inhibit oxidation in the condition of the same dosage. But antioxidant effect of 0.02%TBHQ was weaker than 0.015%TBHQ and 0.015%TBHQ. Vitamin C or critic acid exhibited great anti-oxidative protection and synergistic effect to the compound of TBHQ and BHT in the mushroom sauce, and Vitamin C was better than critic acid. By adding the compound of 0.015%TBHQ and 0.005%BHT and 0.01% vitamin C to the mushroom sauce,the shelf-life could be prolonged from 256 to 576 days in 20. Keywords: mushroom sauce, antioxidant, synergist, storage time,,, :,, ; : : 863 (2011AA100802) * : (1962 ),,,,, min@jiangnan.edu.cn 貕貞販 Journal of Food Science and Biotechnology Vol.31 No

2 孟敏, 等 : 抗氧化剂对蘑菇酱抗氧化性能的影响 50%, : ;CHROMA, METER CR-400 ph FE20: (Fe Cu Mn Cr ) - ; :, SW-CJ-10 : [1] ;SPX : [2], ; : PG BHA BHT TBHQ [3-4],, ; SHB-IIIA: BHA,, BHT, 1.3, BHA, BHA, TBHQ, BHA BHT, 10 min I+G,,,, (85 8 min) [5-7], ( min), 抗氧化实验,, BHA BHT TBHQ ( TBHA BHT TBHQ,,,, C,, Schaal 1, : 3 d ; :, ; 1.4 I+G :, 30~ ml, 12 h BHA BHT TBHQ :, ; :, ; : GB/T ; ( :30 ~ ) 1.2 [8-10] : ;ZDX-35B1, : ;PL203 : - ( ) ; : 蘑菇酱制作的工艺流程 20%), : 100 g Schaal 60,, 20 ; Trace MS: 2.1 Finigon ;SPME HH-S 不同抗氧化剂对蘑菇酱的抗氧化作用貕貞貪

3 MENG Min,et al: Effects of Anti-oxidants on Anti-Oxidation Reservation of Mushroom Sauce ResearchFrontier Article 1,, 0.02% TBHQ >0.02% BHT >0.02% BHA > 0.01% >,TBHQ 2,,, 20%,, Fig.3 3 Comparison of compounded antioxidants on POV Fig.1 1 Comparison of different antioxidants on POV 2 Fig.2 Comparison of different antioxidants on AV %TBHQ+0.005%BHT,Vc 不同抗氧化剂复配对蘑菇酱抗氧化作用,,,,,, ; 3 4, 0.015%TBHQ+0.005% Fig.4 BHT,,,,, 4 Comparison of compounded antioxidants on AV 不同增效剂与抗氧化剂复合对蘑菇酱抗氧化作用 5 6,, 0.01%Vc+0.015%TBHQ+0.005%BHT 0.01% Cu 2+ Fe 2+ 貕貟財 Journal of Food Science and Biotechnology Vol.31 No

4 孟敏, 等 : 抗氧化剂对蘑菇酱抗氧化性能的影响, 0.01%Vc %TBHQ+0.005%BHT Tab.1 Relationship of temperature and shelf life coefficient / /(meq/kg) Fig.5 Comparison of compounded antioxidants and 0.02% 0.015%TBHQ+ 0.01%Vc+0.015% /d Synergistic agents on POV TBHQ 0.005%BHT TBHQ+0.005%BHT Tab.3 AV of mushroom sauce in the presence of Fig.6 Comparison of compounded antioxidants and different antioxidants at 60 Synergistic agents on AV (mg/g) % 0.015%TBHQ+ 0.01%Vc+0.015% Arrhenius,, /d TBHQ 0.005%BHT TBHQ+0.005%BHT, 10, , K (T+10 ) /K (T) =2, (K) (N), K, ,,N (T) /N (T+10 ) =2, 1 [11-13] 1,Schaal 1 d d DB11/ , 19.7 meq/kg, 3.0 mg/g Schaal, 60,, , 20, 4 2 Tab.2 60 POV POV of mushroom sauce in the presence of different antioxidants at : : 貕貟貢

5 MENG Min,et al: Effects of Anti-oxidants on Anti-Oxidation Reservation of Mushroom Sauce ResearchFrontier Article 4 d 32 d; 20, Tab.4 Storage time of mushroom sauce in the presence of 256 d 512 d 0.02%TBHQ different antioxidants /d, 20, / 0.02% 0.015%TBHQ+ 0.01%Vc+0.015% 384 d, TBHQ 0.005%BHT TBHQ+0.005%BHT , 0.01%Vc+0.015% TBHQ+0.005%BHT, d 36 d;, 0.01%Vc+0.015%TBHQ+0.005%BHT 3 1), 0.01% Vc+0.015% TBHQ+0.005%BHT 20, 256 d 2) d,0.015%tbhq+0.005%bht 256 d 576 d,, : [ 1 ] M Karpinska,J Borowski, M Danowska-Oziewicz. The use of natural antioxidants in ready-to-serve food[j]. Food Chemistry, 2001,72:5-9. [ 2 ]. [J].,2006,5: ZOU Xiao-zhuo. Study on the application of antioxidants in canned chilli-radish[j]. Academic Periodical of Farm Products Processing,2006,5: (in Chinese) [ 3 ],,,. [J].,2010,29(6): WANG Yi-ming,ZHANG Min,WANG Yong-jun,et al. The sterilization and anti-oxidation properties of concentrated duck soup [J]. Journal of Food Science and Biotechnology,2010,29(6): (in Chinese) [ 4 ]. [J].,2006,25(2):1-7. YOU Xin. Food anti-oxidants and their inflence to human health[j]. Journal of Food Science and Biotechnology,2006,25 (2):1-7. (in Chinese) [ 5 ],,. [J].,2004,4: WANG Qin,BAI Wei-dong,ZHENG Qi-huan. Study on Thai surimi preservation technology[j]. Guangzhou Food Science and Technology,2004,4: (in Chinese) [ 6 ],,. [J].,2009,34(11): XU Jin-rui,LIE Li-kun,DENG Yi-feng. Synergistic effect of different antioxidants on stability of peanut oil[j]. China Oils and Fats,2009,34(11): (in Chinese) [ 7 ],,,. [J].,2002,23(2): ZHAO Sheng-lan, LI Tao,CAI Shao-fen,et al. Study on the antidantive activity of several antioxidants in walnut oil[j]. Food Science,2002,23(2): (in Chinese) [ 8 ],,. [J]., 2010,31(2): HUANG Cheng, FU Wei-chang,HUANG Qua, et al. Effects of antioxidants on the anti-oxidative protection of sunflower seed oil[j]. Food Research and Development,2010, 31(2): (in Chinese) [ 9 ],,. [J].,2010,35(1): WANG Ya-ping,FANG Xue-zhi,NIE Ming,et al. Anti-oxidation of several antioxidants on camellia seed oil[j]. China Oils and Fats,2010,35(1): (in Chinese) [10],. [J].,2010,38(22): , ZHAO Yun-xia, ZHENG Zhi-xin. Effect of several anti-oxidation on anti-oxidation reservation of bitter apricot kernei oil[j]. Journal of Anhui Agri Sci,2010,38(22): ,11729.(in Chinese) 貕貟貣 Journal of Food Science and Biotechnology Vol.31 No

6 孟敏, 等 : 抗氧化剂对蘑菇酱抗氧化性能的影响 [11],,. [J].,2009,24(7): LI Chi-ling, YU Jian,LIU Zhong-hua. Effects of anti-oxidants on anti-oxidation reservation of melon seed oil[j]. Journal of the Chinese Cereals and Oils Association,2009,24(7): (in Chinese) [12],,,. [J].,2007,28(3): YU Jie,ZHANG Yong -kang,ma Cheng -jin,et al. Effects of anti -oxidants on anti -oxidation reservation of kiwi seed oil [J]. Journal of Jishou University,2007,28(3): (in Chinese) [13],,. [J].,2009,34(11): LI Su-ling,ZHANG Zi-de,WANG Qiang,et al. Effect of antioxidants on the storage stability of almond oil[j]. China Oils and Fats,2009,34(11): (in Chinese),2012 7,,,, 3min, 50,, [ ]. [EB/OL]. ( ). http: // 17 (EU)No 743/2012, 20, [ ]. [EB/OL]. ( ). net/news/daodu/2012/08/ html. omega-3 (EFSA),7 27 omega-3 omega-3 EPA DHA DPA,, omega-3, omega-3, 2 4 EPA DHA, 5g omega-3 [ ]EFSA. EFSA assesses safety of long-chain omega-3 fatty acids [EB/OL]. ( ). efsa.europa.eu/en/press/news/ htm 貕貟貤

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<443A5CC2DBCEC45CB5DAD2BBC6DA5C3036D7DBCAF65CD2BBC6DA2DD7DBCAF6> 2006, Vol. 27, No. 01 263 周建新 ( 南京财经大学江苏省粮油品质控制及深加工技术重点实验室, 江苏南京 210003) : 回顾了近年来国内外开发利用植物源天然食品防腐剂的情况和最新研究进展, 分析了目前开发植物源天然食品防