现代食品科技2011，Vol.27Issue(4)：400-403,4.
迷迭香提取物在玉米油中的抗氧化作用研究
Antioxidantive Effect of Rosemary Extracts on Corn Oil
杜纪权 1徐宏 1曹庸 1赵力超 1罗安东 2章晓洁 1陈俊杰1
作者信息
- 1. 华南农业大学食品学院,广东广州,510642
- 2. 广州合诚三先生物科技有限公司,广东广州,510730
- 折叠
摘要
Abstract
To determine the optimal addition of rosemary extract in corn oil, POV and the content of malondialdehyde was measured during 60℃ accelerated storage in this paper. And its antioxidantive effect was compared with the same type of products from three different companies, natural antioxidant and synthetic antioxidant in the same addition. Results indicated that its optimal addition is 0.2‰. Its antioxidation effect was shown as the highest among the same type products, being stronger than VE, BHA, or BHT and less than tea polyphenols and TBHQ.关键词
迷迭香提取物/POV/丙二醛Key words
rosemary extract/ POV/ malondialdehyde引用本文复制引用
杜纪权,徐宏,曹庸,赵力超,罗安东,章晓洁,陈俊杰..迷迭香提取物在玉米油中的抗氧化作用研究 [J].现代食品科技,2011,27(4):400-403,4.
