摘要
以动物、植物油脂为底物,以过氧化值为指标,对香蕉皮多糖的提取及其抗氧化性能做了初步研究。结果表明:香蕉皮多糖对植物油脂均有显著的抗氧化性,可以有效地延缓油脂氧化反应;其抗氧化效果随其用量的增加而加强;香蕉皮多糖与酒石酸、柠檬酸和VC复配后,对花生油有较好的抗氧化协同增效作用,其中增效作用的顺序为:VC>柠檬酸>酒石酸。
With animal or plant lipid as the base and peroxide number as the index, the extraction of pumpkin polysaccharide and its anti-oxidation effect were preliminarily studied. The results showed that pumpkin polysaccharide had a remarkable antioxidation effect on the lipid and could effectively delay the reaction of oxidation; the anti-oxidation effect was enhanced with the d osage of pumpkin polysaccharide; when used together with pumpkin polysaccharide, tartaric acid, citric acid and VC had a synergistic anti-oxidative effect on peanut oil; and VC had the greatest synergistic effect and then were citric acid and tartaric acid.
出处
《饮料工业》
2007年第5期15-17,共3页
Beverage Industry
关键词
香蕉皮多糖
抗氧化
协同效应
增效作用
pumpkin polysaccharide
anti-oxidation
synergistic effect
