摘要
用不同的提取方法分别从杜仲叶和元宝枫叶中提取抗氧化物质，比较了不同提取方法的提取率和不同提取物对食用油脂的抗氧化性能。得出杜仲叶用常温水提取、乙酸乙酯萃取，元宝枫叶用90℃热水提取、乙酸乙酯萃取的提取物产率高、抗氧化作用强。另外对猪肉、鱼肉的保鲜效果也进行了初步的研究。
Extracts of oxidation resistant were got from the leaves of Eucommia ulmoides and Acer truncatum respectively. The extracting rates by different methods were compared. Oxidation resistance of the Leaf Extracts was tested on edible oil. It was found that the extracts of E. ulmoides by using water with room temperature and ethyl acetate as solvents, and the extracts of A. trucatum by using hot water and ethyl acetate as solvents showed high oxidation resistance and extracting yields. A preliminary study was also carried out on the conservation of fresh meat.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第8期3-5,共3页
Food Science
关键词
杜仲叶
元宝枫叶
提取物
抗氧化性能
食用油脂
Leaves of Eucommia ulmoides Leaves of Acer truncatum Extract Oxidation resistance
