Grape
seed oil was used as the research object, and the oxidative stability of grape
seed oil was analyzed after every steps of refining. And adopt the Rancimat
method use the induction period as oil stability evaluation index, study effects
of antioxidant when they use individually, such as tert
butyl hydroquinone (TBHQ) and butylated hydroxyanisole (BHA), ascorbic acid
palmitic acid sodium, dl-a- tocopherol, rosemary extract, and antioxidation
effect of single composite agent on the oxidative stability of grape seed oil.
The results showed that the process of the greatest influence on the acid value
of grape seed was the acid removal process, and the most influential technology
for the peroxide value was the deodorization process, while the induction
period showed a downward trend in the whole refining process.when adding grape antioxidant
to the grape seed oil refining, using TBHQ, BHA, ascorbic acid, sodium
palmitate and rosemary extract the four antioxidants
individually has a better effect, can improve the oxidative
stability of grape seed oil significantly, compound four kinds of antioxidants,
except TBHQ, the effect is better than composite antioxidants antioxidants when
used alone; when the TBHQ:BHA is 3:1 ,the effect is the best.