最优混料设计法优化牡丹籽油的抗氧化剂配方Optimization of antioxidant formula of peony seed oil by optimum mixture design

以过氧化值（POV）和丙二醛（MDA）值为指标，采用Schaal烘箱加速氧化法，研究了茶多酚棕榈酸酯、L-抗坏血酸棕榈酸酯、VE、β-胡萝卜素4种脂溶性抗氧化剂对牡丹籽油氧化稳定性的影响,并采用最优混料设计法优化牡丹籽油的抗氧化剂配方。然后，通过Oxitest油脂氧化分析仪测定了添加复合抗氧化剂牡丹籽油的氧化诱导期。结果表明：添加量均为0.02%时，几种抗氧化剂的抗氧化能力大小为阳性对照（TBHQ）＞茶多酚棕榈酸酯＞L-抗坏血酸棕榈酸酯＞VE＞β-胡萝卜素，通过最优混料设计法得到3组较佳的抗氧化剂配方，可以显著降低牡丹籽油的POV和MDA值；两个复合抗氧化剂组的氧化诱导期大于TBHQ组，分别为0.012%茶多酚棕榈酸酯+0.005%L-抗坏血酸棕榈酸酯+0.003%VE、0.013%茶多酚棕榈酸酯+0.003%L-抗坏血酸棕榈酸酯+0.003%VE+0.001%β-胡萝卜素。复合抗氧化剂能显著提高牡丹籽油的氧化稳定性。 With peroxide value (POV) and malondialdehyde (MDA) value as indexes, the effects of four oil-soluble antioxidants (tea polyphenol palmitate, L-ascorbyl palmitate, VE and β-carotene) on the oxidative stability of peony seed oil were studied by Schaal oven accelerated oxidation method. The antioxidant formula of peony seed oil was optimized by optimum mixture design, and the oxidation induction period of peony seed oil added with compound antioxidant was determined by Oxitest oil oxidation analyzer. The results showed that when the dosage was 0.02%, the antioxidant capacity of positive control (TBHQ) was the strongest, followed by tea polyphenol palmitate, L-ascorbyl palmitate, VE and β-carotene. There were three groups of better antioxidant formula that could significantly reduce the POV and MDA value of peony seed oil. The oxidation induction period of two compound antioxidant groups were longer than that of TBHQ group, which were 0.012% tea polyphenol palmitate+0.005% L-ascorbyl palmitate+0.003% VE, and 0.013% tea polyphenol palmitate+0.003% L-ascorbyl palmitate+0.003% VE+0.001% β-carotene. Compound antioxidants can significantly improve the oxidative stability of peony seed oil