食品科学 ›› 2003, Vol. 24 ›› Issue (1): 64-66.
• 基础研究 • 上一篇 下一篇
郑公铭
出版日期:
发布日期:
ZHENG Gong-Ming
Online:
Published:
摘要: 山奈抗氧化物(AOKGL)在猪油、花生油、鱼油中均有较好的抗氧化活性,且随添加量的增加而增强,添加质量分数为0.02%的AOKGL就可使猪油的氧化酸败时间延长2倍以上,ω(AOKGL)=0.06%在猪油中的抗氧化活性与ω(BHT)=0.02%相当,柠檬酸、乙二胺四乙酸对AOKGL在猪油中的抗氧化活性有很显著的增效作用;AOKGL能抑制犤Fe3+犦≤310-6的猪油氧化。
关键词: 山奈抗氧化物, 抗氧化, 增效
Abstract: Antioxidantextractedfrom Kaempferigalanga L.(AOKGL)showedstrong antioxidative activity inlard peanutoilandfishoil,whichwascon centrationdependent.Theaddition of0.02%ω(AOKGL)couldmakethelard rancidity time 2times longer.The an tioxidative activity in lard by addi ng 0.06%ω(AOKGL)was about the same as that ofω(BHT)=0.02%.Both citrate and ethylenedi amine tetraacetic acid showed marked synergic antiox-idativeactivityforAOKGLinlard.H enceAOKGLwas capabletoinhibitoxidationofalrdwithFe 3+≤310 -6 .
Key words: antioxidant from Kaempferi galanga L.(AOKGL), antioxidative, synergism
郑公铭. 山奈抗氧化物的应用性能研究[J]. 食品科学, 2003, 24(1): 64-66.
ZHENG Gong-Ming. Studies on Applied Property of Antioxidant Extracted from Kaempferi Galanga L.[J]. FOOD SCIENCE, 2003, 24(1): 64-66.
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