| 宁夏枸杞子极性提取物在食用油高温氧化中的作用研究 |
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| 引用本文： | 孙芝杨. 宁夏枸杞子极性提取物在食用油高温氧化中的作用研究[J]. 食品工业, 2011, 0(11) |
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| 作者姓名： | 孙芝杨 |
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| 作者单位： | 江苏食品职业技术学院; |
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| 摘 要： | 利用95%乙醇提取宁夏枸杞子的极性物质。采用Schaal法研究了宁夏枸杞子极性提取物在食用油高温氧化过程中的作用。研究表明,枸杞子极性提取物对猪油、葵花籽油的氧化均具有良好抑制作用。
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| 关 键 词： | 宁夏枸杞子 极性提取物 抗氧化 |
A Study on Polar Extracts from Lycium barbarum L Fruits on the Thermal Stability of Oil |
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| Sun Zhi-yang Jiangsu Food Science College. A Study on Polar Extracts from Lycium barbarum L Fruits on the Thermal Stability of Oil[J]. The Food Industry, 2011, 0(11) |
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| Authors: | Sun Zhi-yang Jiangsu Food Science College |
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| Affiliation: | Sun Zhi-yang Jiangsu Food Science College(Huai'an 223003) |
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| Abstract: | L.barbarum L fruits were extracted with 95% ethanol.Antioxidative activity of polar extracts was studied in the system of lard and sunflower seeds oil by examining POV.Extracts showed good antioxidation ability for lard and sunflower seeds oil. |
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| Keywords: | Lycium barbarum L polar extracts antioxidative activity |
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