| 芝麻饼提取物对猪油抗氧化作用研究 |
| |
| 引用本文： | 高音,董英,徐斌. 芝麻饼提取物对猪油抗氧化作用研究[J]. 中国油脂, 2007, 32(5): 56-57 |
| |
| 作者姓名： | 高音 董英 徐斌 |
| |
| 作者单位： | 江苏大学食品与生物工程学院,212013,江苏省镇江市 |
| |
| 摘 要： | 采用碘量法测定了芝麻饼甲醇提取物对猪油的抗氧化作用。结果表明,芝麻饼提取物有较强的抗猪油自动氧化能力。随着芝麻饼提取物浓度的增加,其抗氧化作用逐渐增强,抗坏血酸、柠檬酸对其具有一定的协同抗氧化作用。
|
| 关 键 词： | 芝麻饼 猪油 抗氧化 协同效应 |
| 文章编号： | 1003-7969（2007）05-0056-02 |
| 修稿时间： | 2006-05-23 |
Antioxidative effect of sesame cake extract on lard |
| |
| GAO Yin,DONG Ying,XU Bin. Antioxidative effect of sesame cake extract on lard[J]. China Oils and Fats, 2007, 32(5): 56-57 |
| |
| Authors: | GAO Yin DONG Ying XU Bin |
| |
| Affiliation: | School of Food and Biologic Engineering, Jiangsu University,212013 Jiangsu Zhenjiang, China |
| |
| Abstract: | Antioxidative effect of methanol extract of sesame cake on lard was measured by Na2S2O3-I2 method.The results showed that the extract had powerful antioxidation.With the increase of the extract concentration,the antioxidation was strengthened consequently.VC and citric acid had synergetic effect on antioxidation of the sesame cake extract. |
| |
| Keywords: | sesame cake lard antioxidant synergetic effect |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
