食品科学 ›› 1999, Vol. 20 ›› Issue (10): 18-20.
• 基础研究 • 上一篇 下一篇
许飒, 李忠, 张声华
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XU Sa, LI Zhong, ZHANG Sheng-Hua
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摘要: 采用亚甲基蓝作光敏剂,研究了类胡萝卜素在豆油、菜油中的抗油脂光敏氧化作用。结果表明,类胡萝卜素可有效抑制油脂的光敏氧化,且抑制作用随浓度升高而增强,类胡萝卜素抑制油脂光敏氧化的能力与其结构中的共轭双键数有关。
关键词:  , 类胡萝卜素, 光敏氧化
Abstract: Antioxidative effect of carotenoids on the methylene blue sensitized photoxidation of soybean oil and rapeseed oil was investigated.The results showed that each of the three carotenoids remarkably protected lipids against photoxidation .The antioxidative activity increased with increasing carotenoids concentration.The antioxidative effect also corresponds to the number of conjugated double bonds of carotenoids.
Key words: Carotenoids, Photosensitized oxidation
许飒, 李忠, 张声华. 类胡萝卜素抑制食用油脂光敏氧化的研究[J]. 食品科学, 1999, 20(10): 18-20.
XU Sa, LI Zhong, ZHANG Sheng-Hua. Study of carotenoids on the inhibition of edible oil photo sensitive oxidation[J]. FOOD SCIENCE, 1999, 20(10): 18-20.
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