| 苹果多酚的提取工艺及其对油脂的抗氧化作用 |
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| 引用本文： | 孙建霞,孙爱东,白卫滨,张晓伟,李福臣. 苹果多酚的提取工艺及其对油脂的抗氧化作用[J]. 食品与发酵工业, 2005, 31(3): 122-124 |
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| 作者姓名： | 孙建霞 孙爱东 白卫滨 张晓伟 李福臣 |
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| 作者单位： | 1. 山东农业大学食品学院,泰安,271018
2. 暨南大学药学院,广州,510632 |
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| 摘 要： | 对苹果多酚的提取工艺进行了研究,试验结果表明,苹果多酚的最佳提取条件为:体积分数为5 8%的乙醇,液料比为4mL :1g ,在6 2℃下提取4 5min。另外,苹果多酚对菜籽油和猪油的抗氧化性能试验表明,苹果多酚对植物油和动物油均具有较明显的抗氧化效果。对于植物油其抗氧化效果要远优于BHT ,可延长菜籽油的出厂合格期接近1倍。而对动物油的抗氧化效果虽不及BHT ,但与空白组相比仍起到了较显著的抗氧化和保鲜作用。
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| 关 键 词： | 苹果多酚 提取 抗氧化 |
| 修稿时间： | 2004-10-12 |
Extraction and Application of Apple Polyphenols in Oil Antioxidation |
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| Sun Jianxia,Sun Aidong,Bai Weibin,Zhang Xiaowei,Li Fuchen. Extraction and Application of Apple Polyphenols in Oil Antioxidation[J]. Food and Fermentation Industries, 2005, 31(3): 122-124 |
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| Authors: | Sun Jianxia Sun Aidong Bai Weibin Zhang Xiaowei Li Fuchen |
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| Affiliation: | Sun Jianxia 1 Sun Aidong 1 Bai Weibin 2 Zhang Xiaowei 1 Li Fuchen 11 |
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| Abstract: | Apple polyphenols is an ascendant, innocuous natural antioxidant . The extraction process was studied and the optimal conditions were obtained as follows: 58% ethanol with 4:1 ratio of solvent to apples, extracting 45 min at 62℃. The apple polyphenols showed different antionxidant activity on plant oil and animal oil. It is superior to that of BHT on colza oil and can double the shelf life. In lard oil, its antioxidant activity is not as good as BHT, but better than the control. |
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| Keywords: | apple polyphenols extraction antioxidant |
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