食品科学 ›› 2001, Vol. 22 ›› Issue (4): 22-24.
• 基础研究 • 上一篇 下一篇
李丹, 丁霄霖
出版日期:
发布日期:
LI Dan, DING Xiao-Lin
Online:
Published:
摘要: 苦荞黄酮对猪油和亚油酸所起的抗氧化效果不同。在猪油体系中,含槲皮素较多的苦荞黄酮抗氧化作用强;在亚油酸体系中,苦荞黄酮各组分协同抗氧化效果好。
关键词: 苦荞, 黄酮, 生物活性, 抗氧化
Abstract: The flavonoid of tartary buckwheat showed different antioxidant effects in lard and linoleic acid.The flavonoid of tartary buckwheat with high quercetin content showed good antioxidant results in lard system.The flavonoid of tartary buckwheat with different components proved to be an excellent synergistic antioxidant in linoleic acid system.
Key words: Tartary Buckwheat Flavonoid Bioactivity Antioxidation
李丹, 丁霄霖. 苦荞黄酮抗氧化作用的研究[J]. 食品科学, 2001, 22(4): 22-24.
LI Dan, DING Xiao-Lin. Study on Antioxidant Effcets of Tartary BuckwheatFlavonoid[J]. FOOD SCIENCE, 2001, 22(4): 22-24.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2001/V22/I4/22