辣椒籽对猪油抗氧化作用研究OA北大核心CSCDCSTPCD
Study on the antioxidation of chilli seed in lard oil
为研究辣椒籽对猪油的抗氧化作用效果，将不同添加量的辣椒籽粒、辣椒籽粉和辣椒籽乙醇提取物分别添加到猪油中并于(63±2)℃放置。通过定期测定猪油的过氧化值，观察其变化规律，并建立回归模型，计算出诱导时间和抗氧化指数，评价辣椒籽的抗氧化能力。结果表明，辣椒籽3种添加方式对猪油均具有较强的抗氧化作用。辣椒籽粒添加量为7%、辣椒籽粉添加量为11%，辣椒籽乙醇提取物添加浓度为0.12%时对猪油的抗氧化效果最强，但各浓度辣椒籽提取物之间的抗氧化效果差距不大，…查看全部>>
The antioxidation of chilli seed was investigated in this study.The unmilled and milled chilli seeds,and the ethanol extracts from them,with different concentration were added into lard oil,re-spectively,and put at (63±2)℃.The POV value of the lard oil un-der different period was determined.The regression model between POV and storage time was established,and the induction time and oxidation protection factor were also calculated to evaluate antioxidant capa…查看全部>>
沈文娇;何新益;冯长禄;刘斌
天津农学院食品科学与生物工程学院，天津 300384 天津市农副产品深加工技术工程中心，天津 300384天津农学院食品科学与生物工程学院，天津 300384 天津市农副产品深加工技术工程中心，天津 300384
辣椒籽猪油抗氧化指数抗氧化能力
chilli seedlard oiloxidation protection factorantioxi-dant capacity
《食品与机械》 2016 (12)
170-174,5
天津市农业科技合作项目(编号:201410061027)
评论