| 二氢杨梅素在食品中的抗氧化作用研究与应用 |
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| 引用本文： | 张志坚,;张晓元.二氢杨梅素在食品中的抗氧化作用研究与应用[J].湖南城建高等专科学校学报,2008(1):49-52. |
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| 作者姓名： | 张志坚 ;张晓元 |
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| 作者单位： | [1]衡阳师范学院生命科学系,湖南衡阳421008; [2]华南理工大学生物科学与工程学院,广州510640 |
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| 基金项目： | 衡阳师范学院科研基金资助项目（2006861） |
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| 摘 要： | 探讨了二氢杨梅素（Dihydromyricetin）在食品中的抗氧化作用，比较了二氢杨梅素、TBHQ（叔丁基对苯二酚，Tertiary butylhydroquinone）、维生素C（Vc）在NaCIO氧化邻苯三酚红（pyrogallol red，PR）体系中的抗氧化活性；比较了二氢杨梅素、TBHQ在油脂和糕点的氧化过程中的抗氧化活性；研究了二氢杨梅素在12个月内的稳定性．结果表明：在邻苯三酚红体系中，二氢杨梅素的抗氧化效果优于TBHQ，与Vc相近，在油脂和糕点的氧化过程中，具有与TBHQ相近的抗氧化效果；二氢杨梅素在12个月内有较好的稳定性．
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| 关 键 词： | 二氢杨梅素 抗氧化 食品 |
Application and Study on Antioxygenation of Dihydromyricetin in Food |
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| Affiliation: | ZHANG Zhi-jian, ZHANG Xiao-yuan ( Department of Life Sciences, Hengyang Normal University, Hengyang, Hunan 421008, China; School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510640, Guangdong) |
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| Abstract: | The application of dihydromyricetin as a food antioxidant was studied. The antioxidative ability of tertiary butylhydroquinone （TBHQ）, dihydromyricetin and Vitamine C （Vc） in the oxidation of pyrogallol red （PR） induced by NaC10 was compared. The antioxidant ability of dihydromyricetin and TBHQ in the oxidation of lipid and pastry was also studied. The stability of dihydromyricetin was researded too. The results showed that, the antioxidant ability of dihydromyricetin was better than TBHQ but close to Vc in the oxidation of pyrogallol red （PR） induced by NaC10, and similar to TBHQ in the oxidation of lipid and pastry. Moreover, dihydromyricetin possessed a good stability within 12 month. |
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| Keywords: | Dihydromyricetin antio-xidation food |
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