食品工业科技2012，Vol.33Issue(24)：96-98,3.
市售香辛料油树脂的抗氧化性能研究
Study on anti-oxidant activity of commercially available spices oleoresins
苏锡辉 1张宏宏 2周长民 3张君3
作者信息
- 1. 沈阳农业大学食品学院,辽宁沈阳110866 沈阳产品质量监督检验院,辽宁沈阳110022
- 2. 沈阳农业大学食品学院,辽宁沈阳110866
- 3. 沈阳产品质量监督检验院,辽宁沈阳110022
- 折叠
摘要
Abstract
Three kinds of common spice oleoresins,such as ginger,black pepper and star anise,had been selected as the study object. It was researched that the capability of clearing DPPH, and .OH,and their capability of protective effect on soybean oil, It was showed that three spice oleoresins all had free radical elimination ability which was lower than that of traditional antioxidants such as BHT and TBHQ,and the clearance rate was enhanced gradually with increasing concentrations. In addition,these three spice oleoresins all had obvious antioxidant effect on soybean oil. Its antioxidant effect was best when the addition of oleoresin was 0.20% in the previous four days.关键词
香辛料油树脂/羟自由基/DPPH·/抗氧化作用Key words
spice oleoresins/. OH/DPPH./anti-oxidant activity分类
轻工纺织引用本文复制引用
苏锡辉,张宏宏,周长民,张君..市售香辛料油树脂的抗氧化性能研究[J].食品工业科技,2012,33(24):96-98,3.
