辣椒素对鸡油抗氧化能力的研究

doi:10.19640/j.cnki.jtau.2023.01.002

Journal of Tianjin Agricultural University ›› 2023, Vol. 30 ›› Issue (1): 6-6.doi: 10.19640/j.cnki.jtau.2023.01.002

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Study on antioxidation of capsaicin in chicken oil

Xue Miao^1,2, Yu Zhenghong^1,2, He Xinyi^{1,2,Corresponding Author}, Wang Yafang^1,2

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China;
2. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300392, China

Received:2021-06-02 Online:2023-03-31 Published:2023-04-21

Abstract

Abstract: In order to study the antioxidation effect of capsaicin on chicken oil, different amounts of capsaicin, different kinds of antioxidants, capsaicin and VE were added into chicken oil and placed in the oven at（70±1）℃, the antioxidant capacity of capsaicin to chicken oil was evaluated by measuring the peroxide value of chicken oil, and the scavenging capacity of capsaicin and dihydrocapsaicin to chicken oil by DPPH free radical was compared, the total reducibility and total antioxidant capacity of chicken oil were compared at the same concentration, and the antioxidant capacity in vitro was evaluated during reboiling and storage. The results showed that when the capsaicin content was 8 μg/mL, the antioxidation effect was better. The antioxidation effect of the artificial antioxidant BHT>TBHQ>VE>capsaicin, and the antioxidant effect of VE with concentration of 50 mg/100g and 8 μg/mL capsaicin was the best. The DPPH radical scavenging activity of capsaicin was higher than that of dihydrocapsaicin. The DPPH free radical scavenging ability, the total reduction ability and the total antioxidant capacity of chicken oil flavoured by capsicum during repeated boiling and storage all decreased with the extension of boiling time.

Key words: capsaicin, chicken oil, antioxidant effect

CLC Number:

TS264

Xue Miao, Yu Zhenghong, He Xinyi, Wang Yafang. Study on antioxidation of capsaicin in chicken oil[J]. Journal of Tianjin Agricultural University, 2023, 30(1): 6-6.

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Study on antioxidation of capsaicin in chicken oil

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