| 提取溶剂对生姜抗氧化性能影响的研究 |
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| 引用本文： | 阎欲晓,周文红. 提取溶剂对生姜抗氧化性能影响的研究[J]. 现代食品科技, 2001, 17(4): 4-6 |
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| 作者姓名： | 阎欲晓 周文红 |
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| 作者单位： | 广西大学生物技术与糖业工程学院,南宁,530004 |
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| 摘 要： | 本文采用几种溶剂并结合微波技术浸提生姜中的抗氧化物质;研究了不同溶剂提取物对猪油的抗氧化效果,其抗氧化性能大小排序为:乙醇提取物> 乙醇微波提取物> 乙酸乙酯提取物> 正己烷提取物> 丙酮提取物。并进一步探讨了提取物浓度与抗氧化性能的关系。
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| 关 键 词： | 生姜 溶剂 微波 抗氧化活性 过氧化物值 |
Influence on the antioxidative activity of ginger by different solvent |
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| Yan Yuxiao et al. Influence on the antioxidative activity of ginger by different solvent[J]. Modern Food Science & Technology, 2001, 17(4): 4-6 |
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| Authors: | Yan Yuxiao et al |
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| Affiliation: | Yan Yuxiao et al |
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| Abstract: | The antioxidative components of ginger was extracted by different solvent and microwave technology. And the antioxidative activity of the extracts to the lard was studied. The experiments indicated that the order of the antioxidative activity is: ethanol> ethanol_wave >ethyl acetate> n-hexane >acetone; The paper also analysed the relations between the use of the extracts in lard and antioxidative activity. |
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| Keywords: | ginger solvent microwave antioxidative activity peroxide value (pov) |
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