摘要
以山稔子为原料,研究山稔子提取物对油脂的抗氧化作用。实验表明,山稔子水、无水乙醇、甲醇、50%甲醇、正己烷和乙酸乙酯的提取物对猪油和花生油均具有抗氧化作用,而且其抗氧化作用的强弱与溶剂的极性直接相关。经过分析比较发现,50%甲醇和水的提取物对猪油和花生油的抗氧化效果较好,而50%甲醇稍占优。
The antioxidation effects ofFructus rhodomyrti extracts on peanut oil and lard were investigated by determining changes of their peroxidation values in this study. The results showed that all the water, alcohol, methanol, 50% methanol, n-hexane and acetic ester extracts have antioxidation on lard and peanut oil. In comparison, it was found that the antioxidation effects of the 50% methanol and water extracts are better, followed by the 50% methanol extract.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期84-86,共3页
Food Science
基金
广东省农业科技计划项目(2006B20401017)
关键词
山稔子
提取物
油脂
抗氧化
Fructus rhodomyrti
extraction
oil
antioxidation
