| 生姜提取物抗氧化性能的研究 |
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| 引用本文： | 刘焕云 黄天娥 田少然. 生姜提取物抗氧化性能的研究[J]. 食品工业科技, 2006, 27(7): 96-98 |
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| 作者姓名： | 刘焕云 黄天娥 田少然 |
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| 作者单位： | 河北经贸大学生物科学与工程学院 河北石家庄050061(刘焕云，田少然)，河北经贸大学外语教学部 河北石家庄050061(黄天娥) |
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| 摘 要： | 用不同方法对生姜中抗氧化成分的提取、性能及有效成分进行了较系统的研究。结果表明,生姜中主要抗氧化成分为黄酮类物质,80%乙醇的提取效果较好;生姜提取液在光照一定时间内、一定温度范围内、酸性条件下和NaCl溶液中是稳定的,但在碱性条件下有不稳定现象。
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| 关 键 词： | 生姜 抗氧化 有效成分 稳定性 |
| 文章编号： | 1002-0306(2006)07-0096-03 |
| 修稿时间： | 2006-03-22 |
A study on oxidation resistance of the extracts from the ginger |
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| Liu Huanyun. A study on oxidation resistance of the extracts from the ginger[J]. Science and Technology of Food Industry, 2006, 27(7): 96-98 |
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| Authors: | Liu Huanyun |
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| Affiliation: | Liu Huanyun et al |
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| Abstract: | Different methods were used to study the extraction,characteristics,active components of antioxidant materials from ginger. The result shows: the main antioxidant component of ginger is a flavonoid material,the extract with 80% ethanol is better. The ginger extract was stable funder light,certain temperature range,and in NaCl solution under acid condition for some time,but there are unstable under the alkaline condition. |
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| Keywords: | ginger antioxidantion active components stability |
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