| 蜂胶在食用油脂中的抗氧化作用 |
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| 引用本文： | 朱虹.蜂胶在食用油脂中的抗氧化作用[J].现代食品科技,2007,23(11):22-23. |
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| 作者姓名： | 朱虹 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 本文以猪油、菜油为实验材料,测定其POV值来评价蜂胶在动物油和植物油中的抗氧化特性,并与没食子酸丙酯(PG)比较.结果表明蜂胶能够延缓这些底物的氧化进程,明显延长诱导期.且柠檬酸、卵磷脂能增强其抗氧化功能.蜂胶的抗氧化能力强于相近浓度的PG,蜂胶在短时间高温加热后,其抗氧化效率不受影响.
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| 关 键 词： | 蜂胶 抗氧化特性 猪油 菜油 柠檬酸 卵磷脂 |
| 文章编号： | 1673-9078（2007）11-0022-03 |
| 收稿时间： | 2007/10/13 0:00:00 |
| 修稿时间： | 2007-03-022007-10-13 |
Evaluation of Antioxidant Effect of Propolis in Edible Oil |
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| ZHU Hong.Evaluation of Antioxidant Effect of Propolis in Edible Oil[J].Modern Food Science & Technology,2007,23(11):22-23. |
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| Authors: | ZHU Hong |
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| Affiliation: | College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640,China |
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| Abstract: | the antioxidant activity ofpropolis in lard and rapeseed oil were evaluated by determining their POV values and compared with those of PG. Results showed that propolis could delay the oxidation reactions of lard and rapeseed oil and its antioxidant activity was higher than that of PG at the same concentration. Heating the propolis at high temperature for a short period could not affect its antioxidant activity. Besides, adding citric acid or lecithin could improve its antioxidant activity. |
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| Keywords: | Propolis Antioxidant activity Lard Rapeseed oil Citric acid Lecithin |
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