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通过对丁香植物源防腐剂活性成分的精制,随后用抑菌圈的大小判定丁香萃取液的防腐效果,最终确定其精制效果。然后用DPPH清除自由基实验的方法测定丁香萃取液清除自由基的能力,并通过测定其对猪油体系的抗氧化活性,进而研究丁香萃取液的抗氧化性。结果表明,丁香的石油醚相萃取液中所含防腐活性成分含量较多。在猪油的抗氧化能力实验中,两种萃取液加入猪油中,都对猪油有一定的抗氧化效果,其中丁香的乙酸乙酯相的抗氧化能力最强,丁香的石油醚相的抗氧化能力相对较弱。将丁香萃取液精制后的清除自由基能力强和抗氧化能力强的成分加入到食品中,在起防腐作用的同时还有抗氧化的作用。 相似文献
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通过曼尼希(mannich)反应由二氢槲皮素制备其衍生物-曼尼希碱盐,考察其对DPPH自由基清除能力及其在KI-H2O2体系和猪油中的抗氧化性能.通过实验证明,二氢槲皮素曼尼希碱盐常温下在水中的溶解度大于二氢槲皮素.其对DPPH自由基的清除能力比二氢槲皮素有所增加.在KI-H2O2体系中二氢槲皮素曼尼希碱盐的抗氧化能力比二氢槲皮素、槲皮素和抗坏血酸都要强.其对猪油的抗氧化能力比二氢槲皮素弱,但是比BHT强,在猪油中最佳添加量为2.0 mmol/L. 相似文献
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苦荞黄酮抗氧化作用的研究 总被引:22,自引:0,他引:22
苦荞黄酮对猪油和亚油酸所起的抗氧化效果不同,在猪油体系中,含槲皮素较多的苦荞黄酮抗氧化作用强;在亚油酸体系中,苦荞黄酮各组分协同抗氧化效果好。 相似文献
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主要研究茶多酚对猪油在不同热加工条件下的氧化抑制作用。向猪油添加0%~0.04%的茶多酚,使猪油经过不同热处理(60℃~100℃)及100℃反复加热4次,测定其胆固醇含量、过氧化物值(Peroxide Value,POV)和硫代巴比妥酸值(Thiobarbituric acid-reactive substances,TBARS)。结果表明,茶多酚对猪油的抗氧化作用具有浓度依赖性,随着加热温度升高和反复加热次数增加,猪油氧化程度增加,茶多酚对猪油POV值抑制率为25.0%~47.1%,对TBARS抑制率为17.4%~42.0%。本研究可为茶多酚在猪油及其制品加工过程中抗氧化作用奠定理论基础。 相似文献
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野玫瑰色素对油脂的抗氧化作用 总被引:1,自引:1,他引:0
以猪油和菜籽油作为底物,采用烘箱贮藏法测定油脂的POv值,研究野玫瑰天然色素时油脂的抗氧化活性,结果表明,野玫瑰色素具有一定的抗油脂氧化能力,当色素的添加量分别为猪油和菜籽油质量的0.03%和0.02%时.效果最好,而且柠檬酸与抗坏血酸对色素的抗氧化性有协同增效作用,抗坏血酸的协同作用更好. 相似文献
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Extracts of six fungi, four yeasts, and two species of Streptomyces were tested for antioxidant activity when added to lard. Extracts of Aspergillus niger, the microorganism that showed the strongest antioxidant activity, were subjected to adsorption and gel permeation chromatography. Two fractions that protected lard against oxidation were obtained by chromatography of A. niger extract on Sephadex LH-20 and Bio-Beads S-X2. One of these fractions contained a gummy brown pigment BR, the other a bright yellow crystalline pigment Y. Pigment BR showed strong carbonyl group and methyl-methylene group absorption in the infrared. Apparently, on the basis of spectral data, pigment Y has a linear naphthopyrone structure. Pigment BR was obtained consistently from A. niger mycelium, while pigment Y was formed sporadically. Results indicated that more than one substance in A. niger mycelium have antioxidant properties and that brown and yellow pigments apparently are associated with antioxidant activity. Synergistic effects may be important in the strong antioxidant activity of A. niger extracts. 相似文献
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唐古特白刺果实红色素稳定性研究 总被引:8,自引:1,他引:7
本文对唐古特白刺果实红色素的稳定性进行研究。结果表明:pH值对唐古特白刺果实红色素的影响明显,在pH1~4之间,该色素较稳定;金属离子Cu2+、Mg2+、Zn2+、Al3+、Ca2+对色素有增色作用,Na+、K+对唐古特白刺果实红色素影响不大,而Sn2+、Fe3+则对唐古特白刺果实红色素有明显的不良影响;该色素水溶性强,耐光、热,还原性强,耐氧化性较差;蔗糖和EDTA对色素溶液的色泽影响不大,苯甲酸钠对色素稳定性有影响。通过初步研究发现该色素有一定的开发利用价值。 相似文献
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Lard was fractionated into olein and stearine, and lard olein was further refined. The effects of fractionation and refining of lard on the removal of cholesterol by β- cyclodextrin (β-CD) were investigated. The cholesterol in refined lard was more easily removed by β-CD; more than 90% of cholesterol in bleached lard was effectively removed by stirring with 4%β-CD. The oxidative stability of lard was increased after bleaching. Fractionation not only reduced the cholesterol content but also the saturated fatty acids in lard. Considering the cholesterol removal efficacy and lard quality, the optimal step for cholesterol removal in lard by β-CD is between bleaching and deodorization. 相似文献