中文摘要：

为了延缓油脂酸败的发生,采用Schaal烘箱法,研究黑豆皮花青素在葵花籽油中的抗氧化作用效果。结果表明：黑豆皮花青素在添加量为0.04%、聚甘油酯的添加量为4%时,对葵花籽油具有明显的抗氧化效果。在加速氧化进行至第8天时,葵花籽油的酸价、过氧化值仅为空白对照组的53.1%、79.1%。黑豆皮花青素可以作为一种天然的油脂抗氧化剂应用于食品工业中。

英文摘要：

In order to delay the oil rancidity, through the Schaal oven method, effect of the black bean peel antho cyanin antioxidation in sunflower oil was studied. The results showed that when the black bean peel anthocya- nin in addition amount was 0.04% ,poly glyceride content was 4% ,the sunflower oil had obvious antioxidant effect. In the accelerating oxidation to the eighth day, the sunflower oil acid value, peroxide value, only for Mank control group were 53.1% and 79.1%. The refore black bean peel anthocyanin could serve as a kind of natural antioxidants of grease used in food industry.