| 紫丁香叶提取物在食用油脂中的抗氧化作用 |
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| 引用本文： | 王丽丽,赵新淮.紫丁香叶提取物在食用油脂中的抗氧化作用[J].粮油食品科技,2006,14(6):39-41. |
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| 作者姓名： | 王丽丽 赵新淮 |
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| 作者单位： | 东北农业大学食品学院,黑龙江,哈尔滨150030;东北农业大学食品学院,黑龙江,哈尔滨150030 |
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| 摘 要： | 以猪油和精炼的一级大豆油为对象,研究了紫丁香叶提取物在不同添加量时对油脂的抗氧化作用.结果表明,紫丁香叶提取物对油脂氧化有很强的抗氧化作用,其作用效果与没食子酸丙酯相近,且抗氧化能力随着用量的增加而增强.
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| 关 键 词： | 紫丁香叶提取物 油脂 抗氧化 |
| 文章编号： | 1007-7561(2006)06-39-02 |
| 修稿时间： | 2006年6月23日 |
The antioxidation effect of extract from clove leaf in two edible fats |
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| WANG Li-li,ZHAO Xin-huai.The antioxidation effect of extract from clove leaf in two edible fats[J].Science and Technology of Cereals,Oils and Foods,2006,14(6):39-41. |
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| Authors: | WANG Li-li ZHAO Xin-huai |
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| Abstract: | The antioxidation effect of clove leaf (Syringa oblata) extract at different concentration was studied in lard and refined soybean oil by hydrogen peroxides analysis. The results effect show that the extract had good antioxidation and can compared with propyl gallate. The antioxidation effect of the extract in lard and refined soybean oil was increased with its added level. |
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| Keywords: | clove leaf extract fat antioxidation |
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