Abstract：
Lipid oxidation often accompanies the processing and storage of peanuts, which causes a serious waste of peanut resources. To solve the problem of being prone to oxidation in peanut processing, a ternary complex antioxidant based on rosemary extract (RE) was constructed to investigate its effect on the oxidative and thermal stability of peanuts, and the inhibition of peanut oxidation by compound antioxidants was revealed by dynamic Arrhenius formula and complexation theory. The results showed that there was a synergistic effect between RE and Tert-butyl hydroquinone (TBHQ), and the antioxidant effects of RE and TBHQ were 4.86 and 1.45 times higher when used in combination than when used alone, respectively. In addition, RE-TBHQ-CA (citric acid) effectively inhibited primary and secondary oxidation of peanuts with a shelf life 8.7 times longer than that of control peanuts. This study provides a novel antioxidant compounding idea, which has a positive effect on improving the quality of peanut and other nut products, prolonging the shelf life and reducing the waste of resources. PRACTICAL APPLICATION: Compounding a complex antioxidant that permits its use in peanuts. It was found that rosemary and TBHQ might have synergistic antioxidant effects. Meanwhile, this combination of RE-TBHQ-CA effectively inhibited the oxidation of peanut oils and prolonged the shelf life of peanuts. RE-TBHQ-CA is a highly efficient complex antioxidant that can reduce the amounts of antioxidants added while maintaining high antioxidant efficiency, which may be useful for the future preservation and storage of nut products as it positively affects the quality and shelf life of the product.
摘要：
脂肪氧化通常伴随着花生的加工和储存，造成了花生资源的严重浪费。为解决花生加工中易发生氧化的问题,构建了一种基于迷迭香提取物(RE)的三元复合抗氧化剂，以研究其对花生氧化和热稳定性的影响，用动态阿伦尼乌斯公式和络合理论揭示了复合抗氧化剂对花生氧化的抑制作用。结果表明,稀土与叔丁基对苯二酚(TBHQ)具有协同作用,RE和TBHQ联合使用时的抗氧化作用比单独使用时高4.86和1.45倍，分别。此外,RE-TBHQ-CA（柠檬酸）有效地抑制了花生的一次和二次氧化，其保质期比对照花生长8.7倍。本研究提供了一种新颖的抗氧化剂复配思路,这对提高花生和其他坚果产品的质量具有积极作用，延长保质期，减少资源浪费。实际应用：复合复合抗氧化剂，允许其在花生中使用。发现迷迭香和TBHQ可能具有协同抗氧化作用。同时,RE-TBHQ-CA的这种组合有效抑制了花生油的氧化，延长了花生的保质期。RE-TBHQ-CA是一种高效的复合抗氧化剂，可以减少抗氧化剂的添加量，同时保持高抗氧化效率，这可能对坚果产品的未来保存和储存有用，因为它会积极影响产品的质量和保质期。
