Effect of tea polyphenols and astaxanthin on antioxide of fish oil of Nan-Wan sand gurnard

Objective:The study was to explore the feasibility of using astaxanthin and tea polyphenols in fresh-keeping of Nan-Wan Sand Gurnard fish.Method:The fish oil were extracted from fish flake by chloroform-ethanol method,staxanthin blended with tea polyphenols were added fish oil stored at 60℃.The changes of acid value and peroxide value of fish oil at a certain period of time were measured.Fish oil oxidization and antioxidation were tested and compared by five kinds of antioxidants:astaxanthin,tea polyphenols,tert-butyl hydroquinone(TBHQ),butylhydroxyanisd(BHA)and VE Result: Antioxidants significantly inhibited the increase of acid value and peroxide value of fish oil,each antioxidant had different activities to fish oil:TBHQ was bitter than astaxanthin,followed by tea polyphenols,BHA and vitamin E.Antioxidant compound had the same anti-oxidation effect on fish oil as TBHQ.The optimum combination of antioxidant compound was tea polyphenol 0.02% and astaxanthin 0.02%.It prolonged the storage time from 20d to 120d.Conclusion:Compared with the control test,antioxidant compound with 0.02% tea polyphenols and 0.02% astaxanthin exhibited the best antioxidation effect on Nan-Wan Sand Gurnard fish oil.