摘要
观察了天然食品抗氧化剂黑芝麻、小茴香和肉豆蔻乙醇提取物在单独加入及在与柠檬酸共同加入情况下 ,对膨化燕麦氧化稳定性的影响。结果表明 ,以上 3种食品添加剂与柠檬酸共同加入到燕麦中后 ,其膨化样品的过氧化值 (POV)与空白组相比均有明显下降 (p <0 0 5或 p <0 0 1)。而未加入柠檬酸的 3个膨化样品组的POV值虽有降低 ,但无统计学意义(p >0 0 1)。试验发现 ,以上 3种天然食品抗氧化剂的抗氧化效果之间存在着显著性差异 (p<0 0 5或 p <0 0 1)。 3种食品的抗氧化强弱顺序为 ,肉豆蔻 >小茴香 >黑芝麻。
Antioxidation stability of the puffed oats were studied, when black sesame , common fennel and the alcohol extraction of nutmeg or both one of them and citric acid were put in respectively Results showed that peroxidation value (POV) of the test samples decreased markedly(p<0 05 or p<0 01) when both the crude food antioxidant and citric acid had been added And POV of the test samples reduced when the crude food antioxidant was put in alone without citric acid, but all of these changes have no statistical significance The antioxidation effect of these crude food antioxidants are markedly different(p<0 05 or p<0 01) The order of effect of them is nutmeg, common fennel and black sesame
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第5期21-23,共3页
Food and Fermentation Industries
