紫苏酱贮存期化学热力学动力学分析

食品科学 ›› 2002, Vol. 23 ›› Issue (2): 132-135.

紫苏酱贮存期化学热力学动力学分析

王天元

哈尔滨学院

出版日期:2002-02-15 发布日期:2012-02-13

Study on Chemical Dynamics Analysis of Oxidation Prevention of Perilla Peel During Storage

WANG Tian-Yuan

Online:2002-02-15 Published:2012-02-13

摘要/Abstract

摘要： 紫苏子皮的防止油脂及食品氧化功能,为其广泛应用开辟了良好前景。本研究在实验基础上,用理论分析、计算方法阐明了其防腐作用的化学动力学规律,并指出了其应用的条件与动力学性质的关系。

关键词: 紫苏子皮, 防氧化, 动力学研究

Abstract: Perilla pecl’ s property of lipidoxidizationprev entionandits application on other edible products opens up a newfield for its extensive use.Thi s study,basedon experiments,expou ndedon the laws of chemical dynamics of ox-idization prevention of perilla peel,by means of theoretical anaysis an d theoretical methods of calculatio n.Moreover,thestudyindicatedalsothecorrela tionbetweentheconditions underwhichperillapeelwas usedandits dynamicnature.

Key words: Perilla peel , Oxidizationprevention , Study of perilla dynamics

王天元. 紫苏酱贮存期化学热力学动力学分析[J]. 食品科学, 2002, 23(2): 132-135.

WANG Tian-Yuan. Study on Chemical Dynamics Analysis of Oxidation Prevention of Perilla Peel During Storage[J]. FOOD SCIENCE, 2002, 23(2): 132-135.

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