摘要
油脂的自动氧化严重影响食用品质。以山核桃外蒲壳为原料,采用不同溶剂提取液和单一成分对芝麻油、菜籽油的抗氧化活性进行了研究。结果表明:乙酸乙酯提取液抗氧化效果最明显,优于乙醇、水提取液;单一成分的抗氧化能力为鞣质>黄酮>醌类化合物;考察了鞣质与柠檬酸、VC的协同效应,鞣质、柠檬酸、VC同时添加抑制油脂氧化的效果最好,鞣质、VC同时添加效果次之,鞣质、柠檬酸同时添加与乙酸乙酯提取液的效果相当;总体上芝麻油的抗氧化性能高于菜籽油。
Hickory hull was extracted with different solvents. These extracts and their several components were used to study the anti -oxidization activity for sesame oil and rapeseed oil. Results show that the anti -oxidization effect of the extract with ethyl acetate is most evident, preceding that of the extract with ethanol or water. The anti - oxidization effects of the tested components are ranged as tannic acid 〉 flavon 〉 quinone. The synergism of tannic acid with citric acid and VC was also examined. Simultaneous addition of tannic acid, citric acid, and VC exhibits the best effect; simultaneous addition of tannic acid and VC exhibits the second; and simultaneous addition of tannic acid and citric acid shows effect equivalent to that of the extract with ethyl acetate. The anti - oxidization character of sesame oil is better than that of rapeseed oil.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第6期109-112,共4页
Journal of the Chinese Cereals and Oils Association
基金
安徽省高校省级自然科学基金(2006KJ190B)
