| 大蒜精油和姜精油对大豆油的抗氧化活性研究 |
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| 引用本文： | 魏文毅,牛广财,崔素萍,张洪微,曲洪波.大蒜精油和姜精油对大豆油的抗氧化活性研究[J].中国食品添加剂,2011(1). |
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| 作者姓名： | 魏文毅 牛广财 崔素萍 张洪微 曲洪波 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319 |
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| 基金项目： | “黑龙江八一农垦大学科研启动基金支助” |
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| 摘 要： | 为了进一步证明大蒜精油和姜油的抗氧化活性,力求为两种精油作为天然多功能食品添加的应用提供一定的理论基础。因此,以用超临界CO2萃取的大蒜油和姜油为主要研究对象,并以精炼大豆油为底物,采用史卡尔(Schaal)法,研究了不同剂量的大蒜精油和姜精油的抗氧化活性,同时将其与用量均为0.02%的TBHQ和维生素E抗氧化能力进行了比较。结果表明,大蒜精油和姜精油对大豆油具有明显的抗氧化效果,并有一定的剂量效应关系,大蒜精油对大豆油的抗氧化能力整体上要明显强于姜精油,并且0.02%大蒜精油的抗氧化性能明显优于0.02%TBHQ和0.02%维生素E,然而实验中姜精油的抗氧化性能均不及0.02%TBHQ和0.02%维生素E。此外,实验研究还发现两种精油添加于油脂中,都会对油脂的颜色和气味产生不同程度的影响。
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| 关 键 词： | 大蒜精油 姜精油 大豆油 抗氧化活性 |
Study on the antioxidant effect of garlic oil and ginger oil on soybean oil |
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| WEI Wen-yi,NIU Guang-cai,CUI Su-ping,ZHANG Hong-wei,QU Hong-bo.Study on the antioxidant effect of garlic oil and ginger oil on soybean oil[J].China Food Additives,2011(1). |
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| Authors: | WEI Wen-yi NIU Guang-cai CUI Su-ping ZHANG Hong-wei QU Hong-bo |
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| Affiliation: | WEI Wen-yi,NIU Guang-cai,CUI Su-ping,ZHANG Hong-wei,QU Hong-bo(Food College of Heilongjiang Bayi Agricultural University,Dangqing 163319) |
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| Abstract: | The antioxidant capability of garlic oil and ginger oil was studied.The results provided the theoretical basis to apply the two essential oils as natural and multi-functional food additives.Garlic oil and ginger oil were extracted by supercritical C02.The refined soybean oil was used as the substrate.Antioxidant activity of the different doses of garlic oil and ginger oil was studied by Schaal method and compared with 0.02% TBHQ and 0.02%VE.The results showed that garlic oil and ginger oil have a significan... |
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| Keywords: | garlic oil ginger oil oil antioxidative activity |
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