安徽农业科学2012，Vol.40Issue(4)：2315-2317,3.
柠檬草精油对食用油脂的抗氧化性研究
Study on Oxidation Resistance of Essence Oil from Lemon Grass to Edible Fats
摘要
Abstract
[Objective] The study aimed to optimize the technology conditions for extracting the essence oil from the lemon grass by the microwave assisted technology and study the oxidation resistance of the essence oil from the lemon grass. [ Method] With the lemon citronella as the material, the essential oil from the lemon grass was made for the optimized extraction by the microwave assisted technology. With the lard as the medium and the peroxide value as the index, the oxidation resistance of the extracts and its collaborative antioxidant effect with the citric acid and Vcwere investigated. [ Result] The influences of various factors on the extraction rate were in order of material-liquid ratio > microwave power > microwave time. The technology conditions for extracting the essence oil from the lemon grass by the microwave assisted technology were as follows: the material-liquid ratio of 1:15, microwave time of 5 min and microwave power of 350 W. Under the conditions, the oil yield of the essence oil from the lemon grass was 1.19 ml/100 g. The oxidation resistance of the essence oil from the lemon grass was close to that of the BHT, but wasn't strong with that of TBHQ. The essence oil from the lemon grass, citric acid and VC all had collaborative antioxidant effect in the lard, in which VC got better effect. [ Conclusion] The essence oil from the lemon grass had the good oxidation resistance in the edible fats and its oxidation resistance was close to the BHT.关键词
柠檬草精油/油脂/微波提取/抗氧化性Key words
Essence oil of lemon grass/ Fat/ Microwave extraction/ Antioxidant activity分类
化学化工引用本文复制引用
李楠..柠檬草精油对食用油脂的抗氧化性研究[J].安徽农业科学,2012,40(4):2315-2317,3.
