Storage Stability of Soybean Oil with Compound Antioxidants Extracted from Gallnut and Its Derivatives
In order to investigate the effect of gallnut extract and its derivatives on the storage period of soybean oil,gas chromatography-mass spectrometry was used to determine the composition of the main fatty acids in soybean oil.The Schaal oven method was used to accelerate soybean oil oxidation,and the antioxidant effect of natural substances such as gallic acid and propylgallate,on soybean oil was studied.The response surface methodology was used to optimize the compound natural antioxidant formula of soybean oil and predict its storage period.The results showed that the antioxidant effect of a single antioxidant on soybean oil was ranked from high to low,followed by gallic acid,propyl gallate,and citric acid.The optimal ratio of antioxidant optimized by response surface methodology was 0.023％gallic acid,0.008％propyl gallate,and 0.028％citric acid.After adding composite natural antioxidants to soybean oil,the predicted shelf life at 20 ℃ was 344.8 days,which was better than adding tea polyphenols and close to adding tert-butyl hydroquinone(TBHQ).Compared with soybean oil without added antioxidants,the shelf life was extended by 6.05 times.This result can provide a theoretical basis for the study of new composite natural antioxidants in soybean oil.
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