| 杜仲翅果桃叶珊瑚甙抗氧化稳定性研究 |
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| 引用本文： | 马龙,孙兰萍,许晖.杜仲翅果桃叶珊瑚甙抗氧化稳定性研究[J].食品科技,2011(3):203-205. |
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| 作者姓名： | 马龙 孙兰萍 许晖 |
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| 作者单位： | 蚌埠学院生物与食品工程系;合肥工业大学生物与食品工程学院; |
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| 基金项目： | 安徽省高等学校省级食品科学与工程特色装也建设充电项目(20101091); 安徽省食品科学与工程教学团队项目(20101094) |
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| 摘 要： | 以杜仲翅果桃叶珊瑚甙还原力的活性变化为指标,研究了温度和光线对杜仲翅果桃叶珊瑚甙抗氧化稳定性的影响。结果表明:高温和光照对抗氧化活性影响很大,平时应该在低温、避光环境中保存。
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| 关 键 词： | 桃叶珊瑚甙 抗氧化 稳定性 杜仲翅果 |
Antioxidation stability of aucubin from Eucommia seed |
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| MA Long,SUN Lan-ping,XU Hui.Antioxidation stability of aucubin from Eucommia seed[J].Food Science and Technology,2011(3):203-205. |
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| Authors: | MA Long SUN Lan-ping XU Hui |
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| Affiliation: | MA Long1,2,SUN Lan-ping1,XU Hui1(1.Department of Food and Bioengineering,Bengbu College,Bengbu 233030,2.Insititute of Biology and Food Engineering,Hefei University of Technology,Hefei 230009) |
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| Abstract: | The change of reducing power of aucubin from Eucommia seed was selected as the index to investigate the effects of temperature and light on the antioxidation stability of aucubin. The results showed that high temperature and light have significant effect on aucubin from Eucommia seed. |
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| Keywords: | aucubin antioxidation stability Eucommia seed |
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