食品科学2018，Vol.39Issue(10)：46-52,7.DOI:10.7506/spkx1002-6630-201810008
昆仑雪菊多酚对花生油氧化稳定性的影响
Effects of Polyphenols from Kunlun Chrysanthemum (Coreopsis tinctoria) on the Oxidative Stability of Peanut Oil
摘要
Abstract
The effect of polyphenols from Kunlun chrysanthemum (KCP) on the oxidative stability of peanut oil was evaluated by accelerated oxidation test. The results showed that there was no significant difference in antioxidant activity between 200 mg/kg butylated hydroxy toluene (BHT) and 700 mg/kg KCP (P ＞ 0.05). KCP concentration dependently improved the oxidative stability of peanut oil. Furthermore, KCP showed significantly increased 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric ion reducing antioxidant power in peanut oil (P < 0.05) and significantly prevent linolenate from oxidative degradation (P ＞ 0.05). These results indicated that Kunlun chrysanthemum polyphenols could be used as a natural antioxidant to prevent lipid oxidation in peanut oil.关键词
昆仑雪菊多酚/天然抗氧化剂/花生油/氧化稳定性/脂肪酸Key words
Kunlun chrysanthemum polyphenols/ natural antioxidant/ peanut oil/ oxidative stability/ fatty acids分类
轻工纺织引用本文复制引用
白云慧,王国义,温海超,张磊,倪元颖,李景明..昆仑雪菊多酚对花生油氧化稳定性的影响[J].食品科学,2018,39(10):46-52,7.基金项目
公益性行业(农业)科研专项(201303072) （农业）
