| 甘草总黄酮对油脂抗氧化作用研究 |
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| 引用本文： | 崔永明,余龙江,敖明章,胡菁,曹洁.甘草总黄酮对油脂抗氧化作用研究[J].食品科学,2007,28(11):119-121. |
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| 作者姓名： | 崔永明 余龙江 敖明章 胡菁 曹洁 |
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| 作者单位： | 华中科技大学生命科学与技术学院,湖北,武汉,430074 |
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| 基金项目： | 湖北省科技攻关项目(2002AA301C04) |
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| 摘 要： | 以过氧化值(POV)为指标,采用Schaal烘箱法研究了甘草总黄酮对油脂的抗氧化性能。结果表明:甘草总黄酮对四种食用油脂均有良好的抗氧化效果,且对猪油具有较强的抗氧化作用,其作用具有剂量效应关系;VC、柠檬酸、酒石酸对甘草总黄酮的抗氧化作用均有协同增效作用;甘草总黄酮与合成抗氧化剂混合使用时,其抗氧化能力均好于只添加单一抗氧化剂的效果。
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| 关 键 词： | 甘草 总黄酮 抗氧化剂 油脂 |
| 文章编号： | 1002-6630（2007）11-0119-03 |
| 修稿时间： | 2006-09-15 |
Study on Antioxidantive Effects of Total Flavonoids of Glycyrrhiza on Edible Oils |
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| CUI Yong-ming,YU Long-jiang,AO Ming-zhang,HU Jing,CAO Jie.Study on Antioxidantive Effects of Total Flavonoids of Glycyrrhiza on Edible Oils[J].Food Science,2007,28(11):119-121. |
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| Authors: | CUI Yong-ming YU Long-jiang AO Ming-zhang HU Jing CAO Jie |
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| Affiliation: | College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China |
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| Abstract: | Antioxidation activity of the total flavonoids of Glycyrrhiza on edible oils was studied using peroxide value (POV) by Schaal oven-storage test. The results showed that the total flavonoids are of good antioxidant effects on four edible oils. Furthermore, the activity on lard is the strongest and dose-dependent. The total flavonoids of Glycyrrhiza added with vitamin C, citric acid or tartaric acid exhibit remarkable synergistic antioxidation activity in lard. The antioxidation activity of the total flavonoids synergized with synthetic antioxidants such as BHA, BHT or PG is proved to be better than single antioxidant used. |
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| Keywords: | Glycyrrhiza total flavonoids antioxidation oil |
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