| 猪油中复合型抗氧化剂的研究 |
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| 引用本文： | 陈琳,陈育平,伍焜贤,苏亦用.猪油中复合型抗氧化剂的研究[J].食品科学,2000,21(4):37-39. |
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| 作者姓名： | 陈琳 陈育平 伍焜贤 苏亦用 |
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| 作者单位： | 广东药学院,药学系,广州,510224 |
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| 摘 要： | 研究了几种没食子酸酯对猪油氧化的抑制作用，以及与其它物质的协同增效作用，考查了一定配比组成的复合型抗氧化中增效剂的配比，发现没食子酸辛酯与柠檬酸及蛋氨酸按一定配比组成的复合抗氧化剂，对猪油有良好的抗氧化活性，并有高效、低毒的特点。
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| 关 键 词： | 没食子酸酯类 抗氧化活性 复合抗氧化剂 猪油 |
Studies on Antioxidative Activities of Compound Food Antioxidants on Lard |
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| Chen Lin et al.Studies on Antioxidative Activities of Compound Food Antioxidants on Lard[J].Food Science,2000,21(4):37-39. |
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| Authors: | Chen Lin |
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| Affiliation: | Chen Lin et al |
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| Abstract: | In the paper, the auto-oxidation inhibition of some galates on lard and the synergistic effects of other substances was studied. The various proportions of synergestic mixtures in the compound food antoxidants were also investigated. In lard the best results were obtained from mixtures of octyl gallate (OG)\citric acid and methionine at a certain ratio. They also showed the properties of highly effective antioxidation but with slight toxicity. |
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| Keywords: | Compound food antioxidative Gallic acid esters Antioxidant activities Synergism |
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