| 添加茶多酚对茶籽油酸值的影响 |
| |
| 引用本文： | 欧阳玉祝,石爱华,李佑稷.添加茶多酚对茶籽油酸值的影响[J].食品科学,2007,28(8):111-113. |
| |
| 作者姓名： | 欧阳玉祝 石爱华 李佑稷 |
| |
| 作者单位： | 吉首大学食品科学研究所； 吉首大学食品科学研究所 湖南吉首416000； 湖南吉首416000； |
| |
| 摘 要： | 茶多酚是茶叶中提取的一种天然抗氧剂,具有优良的抗氧化性能。本实验以茶多酚为添加剂,考察了紫外光、温度、CuCl2和KClO3对茶籽油酸值的影响。实验结果表明,分别用紫外光辐射和90℃加热7h,添加茶多酚茶籽油的酸值比不加茶多酚分别低22.8%和12.06%;用0.08mol/LCuCl2和KClO3氧化7h,添加茶多酚茶籽油的酸值比不加茶多酚分别低3.63%和7.63%。
|
| 关 键 词： | 茶多酚 茶籽油 抗氧化 酸值 |
| 文章编号： | 1002-6630（2007）08-0111-03 |
| 修稿时间： | 2007-05-27 |
Effects of Tea Polyphenols on Acid Value of Tea Seed Oil |
| |
| OUYANG Yu-zhu,SHI Ai-hua,LI You-ji.Effects of Tea Polyphenols on Acid Value of Tea Seed Oil[J].Food Science,2007,28(8):111-113. |
| |
| Authors: | OUYANG Yu-zhu SHI Ai-hua LI You-ji |
| |
| Affiliation: | Institute of Food Science, Jishou University, Jishou 416000, China |
| |
| Abstract: | The tea polyphenols from tea is a natural antioxidant and has good anti-oxidation stability. The influences of the ultra-violet light, temperature, CuCl2 and KClO3 on acid value of the tea seed oil with tea polyphenols addition were investigated. The results showed that acid values of tea seed oil added tea polyphenols decreased 22.8% and 12.06% compared with acid values of tea polyphenols added by ultraviolet light and heating 90 ℃ for 7 hours, respectively. The acid values of tea seed oil added tea polyphenols decreased 3.63% and 7.63% tea seed oil without tea polyphenols, added by 0.08 mol/L CuCl2 and KClO3 reaction 7 hours, respectively. |
| |
| Keywords: | tea polyphenols tea seed oil antioxidant acid value |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
