| 醋蛋抗氧化活性研究进展 |
| |
| 引用本文： | 陈黎斌,王烈喜,姚玉静,耿云霄.醋蛋抗氧化活性研究进展[J].中国调味品,2012,37(2):21-24. |
| |
| 作者姓名： | 陈黎斌 王烈喜 姚玉静 耿云霄 |
| |
| 作者单位： | 广东食品药品职业学院,广州,510520 |
| |
| 摘 要： | 醋蛋液具有调节血脂和抗氧化作用,可以提高细胞免役功能,降低脑组织的脂质过氧化。为了提高醋蛋液的利用价值并充分研究其保健功能,对醋蛋液抗氧化生物活性物质的提取和分离进行了展望。
|
| 关 键 词： | 醋蛋 抗氧化活性 自由基 |
The research development about antioxidant activity of vinegar-egg |
| |
| CHEN Li-bin
,
WANG Lie-xi
,
YAO Yu-jing
,
GENG Yun-xiao.The research development about antioxidant activity of vinegar-egg[J].China Condiment,2012,37(2):21-24. |
| |
| Authors: | CHEN Li-bin WANG Lie-xi YAO Yu-jing GENG Yun-xiao |
| |
| Affiliation: | (Guangdong Food and Drug Vocational College,Guangzhou 510520,China) |
| |
| Abstract: | With good regulation of blood lipid and antioxidation,vinegar egg-juice can improve the cell immune function,reduce brain tissue lipid peroxidation.For improving the utilization value of vinegar egg-juice and fully learning of the function of health care,the extraction and separation of antioxidant bioactive substance of vinegar egg liquid are discussed. |
| |
| Keywords: | vinegar-egg antioxidative activity free radicals |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
