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蜂胶抗氧化作用研究
引用本文:乞永艳,骆尚骅,刘富海,许正鼎,郑友军.蜂胶抗氧化作用研究[J].中国粮油学报,2001,16(4):18-21.
作者姓名:乞永艳  骆尚骅  刘富海  许正鼎  郑友军
作者单位:1. 中国农科院蜜蜂研究所,
2. 北京市食品研究所,
基金项目:"九五”国家重点科技攻关项目
摘    要:本文以猪油、核桃仁和色拉酱等富含油脂食品为底物研究了蜂胶的抗氧化作用。结果表明蜂胶能明显延缓这些氧化酸败,其抗氧化活性优于同剂量的BHT和PG,且维生素C、维生素E和柠檬酸能增强蜂胶的抗氧化作用。

关 键 词:蜂胶  抗氧化作用  过氧化值  诱导期  猪油  核桃仁  色拉酱  食品

Study on the Antioxidative Action of Propolis
Qi Yongyan,Luo Shanghua,Liu Fuhai,Xu Zhengding,Zheng Youjun.Study on the Antioxidative Action of Propolis[J].Journal of the Chinese Cereals and Oils Association,2001,16(4):18-21.
Authors:Qi Yongyan  Luo Shanghua  Liu Fuhai  Xu Zhengding  Zheng Youjun
Affiliation:Qi Yongyan 1 Luo Shanghua 1 Liu Fuhai 1 Xu Zhengding 1 Zheng Youjun 2
Abstract:The antioxidative activity of propolis to some fat foods was studied in this research.It was determined with lard,walnut kernel and salad as the substrates.The results showed that propolis prolonged their induce period notably.Its antioxidative activity was higher than that of BHT and PG.At the same time,VC,VE and citric acid had synergestic effect to propolis.
Keywords:propolis  antioxidative action  peroxide value  induce period  lard  walnut kernel  salad
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