刘海情，方 明，陈 佳，张燕红，李博洋，金 丹，张佳靓，洪 鹏*
（宏胜饮料集团有限公司，浙江 杭州 311200）
摘要：燕麦乳货架期内的稳定性是目前人们关注的重要问题，随着储存时间的延长，燕麦乳体系中的油脂被氧化分解，产生令人不悦的味道。针对这一问题，本文选择大豆油、玉米油、葵花籽油、菜籽油和亚麻籽油五种植物油，以沉淀率、感官评价、过氧化值（POV 值）及茴香胺值（TBRAS）为指标，研究了不同植物油在燕麦乳货架期内的油脂氧化情况，并探讨不同浓度的α-生育酚对添加大豆油、玉米油和葵花籽油的燕麦乳在货架期内的抗氧化效果。结果表明：在五种植物油中，添加葵花籽油的燕麦乳（SSOM）在货架期内氧化程度最小，55℃保温16d 后，POV 值为10.45mmol/kg，TBRAS 为1.03g/kg，此时感官评分和脂肪上浮率也处于最优值。同时，α-生育酚也有不同的作用效果，随着α-生育酚添加量的增加，燕麦乳在货架期的氧化程度越小，当α-生育酚的添加量低于0.1%时，对燕麦乳无明显抗氧化作用，当α-生育酚的添加量为0.2%时，添加葵花籽油的燕麦乳55℃保温16d 后，POV 值和TBRAS 分别为6.31mmol/kg 和0.72g/kg，相比于未添加α-生育酚的燕麦乳，分别降低了39.62%和30.09%，同时α-生育酚对添加大豆油的燕麦乳抗氧化效果不明显。
关键词：燕麦乳、油脂氧化、抗氧化、稳定性
The Study of Oat Milk and Its Stability
LIU Hai-qing，FANG Ming，CHEN Jia，ZHANG Yan-hong，LI Bo-yang，JIN Dan，ZHANG Jia-jing，HONG Peng*
（Hong Sheng Beverage Group Co.，Ltd，Hang Zhou 311200，China）
Abstract: The stability of oat milk on the shelf life is an important issue that people concern about at present. Withthe prolongation of storage time，the oil in oat milk was oxidized and decomposed，resulting in unpleasant taste. Inthis paper，five vegetable oils，soybean oil，corn oil，sunflower oil，colza oil and linseed oil，were selected and theprecipitation ratio，sensory evaluation，peroxide value（POV） and anisamine value （TBRAS） were measured toevaluate oil oxidation of oat milk. The effects of different concentrations of α-tocopherol on the antioxidant activity ofoat milk supplemented with soybean oil，corn oil and sunflower oil during shelf life were also investigated. Theresults show that：Among the five vegetable oils，oat milk with sunflower seed oil had the lowest oxidation degreeduring the shelf life，POV and TBRAS were 10.45mmol/kg and 1.03g/kg after holding at 55℃ for 16 days.Moreover，the sensory score and fat floatation ratio were also at the optimal value.In addition，α- tocopherol haddifferent effects.With the increase of α- tocopherol supplemental，the oxidation degree of oat milk decreased duringthe shelf life. When α-tocopherol content was less than 0.1%，there was no obvious antioxidant effect on oat milk.When α-tocopherol content was 0.2% and oat milk with sunflower seed oil was held at 55℃ for 16 days， POV andTBRAS were 6.31mmol/kg and 0.72g/kg，respectively，which were 39.62% and 30.09% lower than those of oat milkwithout α-tocopherol. Meanwhile，the antioxidant effect of α-tocopherol on oat milk with soybean oil was not obvious.
Key words: oat milk；oil oxidation；antioxidant；stability
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2024）02-0009-06
2024，Vol.27，No.2