| 大蒜复合抗氧化剂的配方优化及抗氧化机理分析 |
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| 引用本文： | 刘书成,李元瑞. 大蒜复合抗氧化剂的配方优化及抗氧化机理分析[J]. 中国食品添加剂, 2007, 0(2): 120-125 |
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| 作者姓名： | 刘书成 李元瑞 |
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| 作者单位： | 1. 广东海洋大学食品科技学院,广东湛江,524025
2. 西北农林科技大学食品科学与工程学院,陕西杨陵,712100 |
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| 摘 要： | 大蒜精油是一种安全的、无毒的天然提取物。本研究以花生油为底物,通过正交试验确定了大蒜精油复合抗氧化剂的配方:大蒜精油0.04%、维生素C 0.01%、柠檬酸0.02%;复合抗氧化剂的抗氧化效果明显好于人工合成的抗氧化剂;对复合抗氧化剂的抗氧化机理进行分析认为,大蒜精油是主要的抗氧化物质,其中的有机硫化合物一方面具有很强的还原性,另一方面具有很强的清除自由基的作用,维生素C一方面也具有清除自由基的作用,另一方面和柠檬酸一样作为酸性物质,钝化油脂中促进自动氧化的金属离子,表现出对大蒜精油的协同抗氧化作用。
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| 关 键 词： | 大蒜提取物 花生油 抗氧化剂 抗氧化机理 |
| 文章编号： | 24341939 |
| 修稿时间： | 2006-11-29 |
Optimization of formula for garlic complex antioxidant and analysis of its antioxidative mechanism |
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| LIU Shu-cheng,LI Yuan-rui. Optimization of formula for garlic complex antioxidant and analysis of its antioxidative mechanism[J]. China Food Additives, 2007, 0(2): 120-125 |
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| Authors: | LIU Shu-cheng LI Yuan-rui |
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| Affiliation: | 1. School of Food Science and Technology, Guangdong Ocean University, Zhanjiang Guangdong Province 524025, China; 2. College of Food Science and Engineering, North-west Science and Technology University of Agriculture and Forestry, Yangling Shaanxi Province 712100, China |
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| Abstract: | Garlic essential oil is a safe nontoxic natural extract.The formula for complex antioxidant obtained by orthogonal experiments was as follows:garlic essential oil 0.04%,vitamin C 0.01%,citric acid 0.02%.The complex antioxidant exhibited more remarkable antioxidative activity than synthetic antioxidants in peanut oil.By analysis of its antioxidative mechanism,garlic essential oil was the main antioxidant,on one hand,it had the good ability to reduce oxides,and on the other hand,it had the good ability to extinguish free radicals.Vitamin C had also the ability to extinguish free radicals;in addition,it and citric acid exhibited synergistic effect with garlic essential oil because they could chelate metal ion which could accelerate auto oxidation of lipids. |
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| Keywords: | garlic essential oil peanut oil antioxidant antioxidative mechanism |
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