| 香蕉皮多糖的提取及其体外抗氧化性作用研究 |
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| 引用本文： | 邵杰. 香蕉皮多糖的提取及其体外抗氧化性作用研究[J]. 饮料工业, 2007, 10(5): 15-17 |
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| 作者姓名： | 邵杰 |
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| 作者单位： | 蚌埠学院食品科学与工程系,安徽蚌埠,233030 |
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| 摘 要： | 以动物、植物油脂为底物,以过氧化值为指标,对香蕉皮多糖的提取及其抗氧化性能做了初步研究。结果表明：香蕉皮多糖对植物油脂均有显著的抗氧化性,可以有效地延缓油脂氧化反应;其抗氧化效果随其用量的增加而加强;香蕉皮多糖与酒石酸、柠檬酸和VC复配后,对花生油有较好的抗氧化协同增效作用,其中增效作用的顺序为：VC〉柠檬酸〉酒石酸。
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| 关 键 词： | 香蕉皮多糖 抗氧化 协同效应 |
| 修稿时间： | 2007-03-20 |
Research on extraction technology for pumpkin polysaccharide and its anti-oxidation effect |
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| SHAO Jie. Research on extraction technology for pumpkin polysaccharide and its anti-oxidation effect[J]. Beverage Industry, 2007, 10(5): 15-17 |
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| Authors: | SHAO Jie |
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| Abstract: | With animal or plant lipid as the base and peroxide number as the index, the extraction of pumpkin polysaccharide and its anti-oxidation effect were preliminarily studied. The results showed that pumpkin polysaccharide had a remarkable anti-oxidation effect on the lipid and could effectively delay the reaction of oxidation;the anti-oxidation effect was enhanced with the dosage of pumpkin polysaccharide;when used together with pumpkin polysaccharide,tartaric acid,citric acid and VC had a synergistic anti-oxidative effect on peanut oil;and VC had the greatest synergistic effect and then were citric acid and tartaric acid. |
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| Keywords: | pumpkin polysaccharide anti-oxidation synergistic effect |
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