食品科学 ›› 2007, Vol. 28 ›› Issue (12): 62-65.
• 基础研究 • 上一篇 下一篇
严梅荣
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YAN Mei-Rong
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摘要: 本实验以葵花籽油为原料制备共轭亚油酸,以L-抗坏血酸、D-异抗坏血酸、棕榈酸和月桂酸为原料合成L-抗坏血酸棕榈酸酯、L-抗坏血酸月桂酸酯和D-异抗坏血酸棕榈酸酯,并研究上述酯对于共轭亚油酸的抗氧化效果。结果表明,添加0.02%、0.04%和0.08%的上述酯对于CLA具有明显且相似的的抗氧化作用,它们可以作为商品CLA的良好、安全的抗氧化剂。
关键词: 共轭亚油酸, L-抗坏血酸棕榈酸酯, L-抗坏血酸月桂酸酯, D-异抗坏血酸棕榈酸酯, 抗氧化
Abstract: Conjugated linoleic acid(CLA) was prepared from sunflower oil, while L-ascorbyl palmitate, L-ascorbyl laurate and D-isoascorbyl palmitate were prepared from L-ascorbic acid, D-isoascorbic acid, palmitic acid and lauric acid. Effects of the three esters on protecting CLA from oxidation were studied. Results showed that the antioxidant effects of the three esters in different amounts(0.02%, 0.04% and 0.08%) on CLA are prominent and similar with each other. They can be used as good and safe antioxidants for commercial CLA.
Key words: conjugated linoleic acid, L-ascorbyl palmitate, L-ascorbyl laurate, D-isoascorbyl palmitate, antioxidation
严梅荣. 三种抗坏血酸脂肪酸酯对共轭亚油酸的抗氧化性研究[J]. 食品科学, 2007, 28(12): 62-65.
YAN Mei-Rong. Study on Antioxidation of Three Ascorbyl Carboxylates on Conjugated Linoleic Acid[J]. FOOD SCIENCE, 2007, 28(12): 62-65.
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