Position: Home > Articles > Effects of BHA-PG-CA Combined Antioxidant on Shelf Life of Huangshan Biscuits
Journal of Anhui Agricultural Sciences
2017
(16)
94-96
BHA-PG-CA复配抗氧化剂对黄山烧饼保质期的影响
作 者：
吴酉芝;王园;刘英语
单 位：
上海中侨职业技术学院食品系
关键词：
黄山烧饼;复配抗氧化剂;动物油脂;保质期;过氧化值
摘 要：
[目的]延长黄山烧饼的保质期。[方法]研究抗氧化剂丁基羟基茴香醚(BHA)、没食子酸丙酯(PG)、柠檬酸(CA)对黄山烧饼中猪油过氧化值的影响。[结果]BHA、PG能够降低猪油过氧化值,PG效果更佳;当BHA与PG以不同配比混合(添加量总量为0.02%)使用时,BHA∶PG=1∶3的抗氧化效果最好;当0.005%BHA+0.015%PG+0.010%CA复配使用时,抗氧化效果最明显,黄山烧饼保质期从21 d延长至56 d。[结论]该研究为延长黄山烧饼以及其他富含动物油脂食品的保质期提供参考。
译 名：
Effects of BHA-PG-CA Combined Antioxidant on Shelf Life of Huangshan Biscuits
作 者：
WU You-zhi;WANG Yuan;LIU Ying-yu;Department of Food Science,Shanghai Zhongqiao College;
关键词：
Huangshan biscuits;;Combined antioxidant;;Animal oil;;Shelf life;;POV
摘 要：
[Objective] To extend the shelf life of Huangshan biscuits.[Method] Antioxidants BHA,PG and CA were studied to decrease the peroxide value of lard in Huangshan biscuits during storage.[Result]BHA and PG could significantly decrease peroxide value of lard,and among PG was better.when BHA and PG mixed with different ratio(which total antioxidant was 0.02% of the sample) were used,BHA and PG 1∶ 3 had the best antioxidant effect.When 0.015% PG + 0.005% BHA + 0.010% citric acid were used,the antioxidant effect was the best,and the shelf life of Huangshan biscuits increased from 21 d to 56 d.[Conclusion] The study can provide reference for extending the shelf life of Huangshan biscuits and other foods.
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