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| 生姜对几种食用植物油抗氧化效果试验研究 | |
| 引用本文： | 刘萼华. 生姜对几种食用植物油抗氧化效果试验研究[J]. 中国油脂, 2006, 31(3): 25-27 |
| 作者姓名： | 刘萼华 |
| 作者单位： | 湖南邵阳国家粮食储备库,422001,湖南省邵阳市 |
| 摘 要： | 为寻求简易有效防止食用植物油氧化酸败的方法,在实验室条件下进行了生姜对几种食用植物油抗氧化效果试验。结果表明,生姜对食用植物油具有较好的抗氧化效果,添加1.0%的生姜能基本上稳定储油的品质而不酸败;且生姜无毒,取材易,方法简便,很适合城乡居民家庭储油保质的有效方法。 |
| 关 键 词： | 生姜 食用植物油 抗氧化 效果 |
| 文章编号： | 1003-7969(2006)03-0025-03 |
| 收稿时间： | 2006-10-26 |
| 修稿时间： | 2005-10-26 |
Antioxidant effect of ginger on several kinds of edible vegetable oils |
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| LIU E-hua. Antioxidant effect of ginger on several kinds of edible vegetable oils[J]. China Oils and Fats, 2006, 31(3): 25-27 | |
| Authors: | LIU E-hua |
| Affiliation: | State Grain Reserve Depot of Shaoyang,Hunan Province,422001 Hunan Shaoyang,China |
| Abstract: | In order to look for simple and effective method to prevent edible vegetable oils form oxidative rancidity,the effect of ginger on edible vegetable oils in laboratory scale were determined.The results showed that ginger had better antioxidant effect,and the quality of vegetable oils could be stabilized by adding 1.0% gingle.As ginger is innocuous and convenient to get,ginger is suitable for urban and rural household to prevent vegetable oils from oxidative rancidity. |
| Keywords: | ginger edible vegetable oil antioxidation effect |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |