食品科学2012，Vol.33Issue(3)：33-38,6.
阿魏酸、根皮素和水溶性VE的抗氧化协同效应及其配方优化
Synergistic Effect and Formulation Optimization of Three Antioxidant Food Factors
摘要
Abstract
In this work, equivalent surface analysis was used to evaluate the synergistic effect of a new antioxidant formula containing ferulic acid, phloretin and soluble vitamin E on DPPH radical scavenging activity, Fe3＋ reducing power and ABTS radical scavenging activity. The results indicated different mixing ratios of the antioxidant factors exhibited a synergistic, antagonistic, or additive effect to some extent. In this study, response surface methodology （RSM） was adopted for optimizing the formulation of the antioxidant factors to achieve the highest OD （overall desirability） value. The optimal formulation consisted of 34.9% ferulic acid, 35.1% phloretin and 30% soluble vitamin E.关键词
阿魏酸/根皮素/水溶性VE/抗氧化/等效面分析/响应面Key words
ferulic acid/phloretin/soluble vitamin E/antioxidant/equivalent surface analysis/RSM分类
轻工纺织引用本文复制引用
孙玥,余燕影,曹树稳..阿魏酸、根皮素和水溶性VE的抗氧化协同效应及其配方优化[J].食品科学,2012,33(3):33-38,6.基金项目
食品科学与技术国家重点实验室自由探索项目 （）
