摘要
研究了青梅氯仿提取物和乙酸乙酯提取物对猪油和花生油的抗氧化性能。青梅氯仿提取无对猪油和花生油具有较好的抗氧化效果,并且随着添加量的增大,抗氧化效果越好;而乙酸乙酯提取物对花生油具有一定的抗氧化效果但对猪油的抗氧化效果不是很理想。青梅乙酸乙酯萃取物对猪油的抗氧化效果比异Vc、TBHQ和BHT差;对花生油的抗氧化效果比异Vc好,但低于BHT和TBHQ;而氯仿提取物对猪油和花生油的抗氧化效果均好于异Vc和BHT,但差于TBHQ的抗氧化活性。
This paper discussed antioxidation of chloroform extract and ethyl acetate extract of plum to lard and peanut oil. The chloroform extract of plum have good antioxidation to peanut oil and lard, and antioxidation better with more addition of extract; ethyl acetate extract only have good antioxidation to lard, and antioxidation to peanut oil is not ideal. The ability of antioxidation of ethyl acetate extract to lard is less than that of iso-Vc, TBHQ and BHT, to peanut oil it superior to that of iso-Vc, but less than that of BHT and TBHQ. The ability of antioxidation of chloroform extract to lardand peanut oil is superior to Vc and BHT, but less than TBHQ.
出处
《食品研究与开发》
CAS
北大核心
2005年第2期143-146,共4页
Food Research and Development
