食品科学 ›› 2006, Vol. 27 ›› Issue (12): 930-933.
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李雪莲,黄立新,许喜林
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LI Xue-lian,HUANG Li-xin,XU Xi-lin
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摘要: 本文简述了天然抗氧化剂的研究进展,主要对我国资源丰富的中草药的抗氧化性的研究成果及潜能做了概述;并针对油脂的氧化过程,分析了中草药抗氧化成分的抗氧化机理,探讨了自由基的清除,同时,概述了评价抗氧化性能的一般指标。
关键词: 天然抗氧化剂, 油脂, 中草药, 抗氧化机理, 指标
Abstract: The development on natural antioxidant is summarized in this paper. The paper mainly described research production and potential about resourceful herbal medicine in our country; and then depicted the process of lipidic oxidation. The expatiates anti-oxidated mechanism of anti-oxidated composition in herbal and discusses the eliminating free-group of anti-oxidated composition in herbal medicine. Meanwhile, the index for estimating anti-oxidated performance also is described.
Key words: natural antioxidant, lipid, herbal medicine, anti-oxidated mechanism, index
李雪莲,黄立新,许喜林. 中草药对食用油脂的抗氧化作用[J]. 食品科学, 2006, 27(12): 930-933.
LI Xue-lian,HUANG Li-xin,XU Xi-lin. Antioxidation of Herbal Medicine on Edible Lipid[J]. FOOD SCIENCE, 2006, 27(12): 930-933.
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