摘要
研究了槐米、甘草提取物复配抗氧化剂对DPPH自由基的清除作用和对邻苯三酚自氧化的抑制作用,以及在月饼和香肠中的抗氧化应用。结果表明,复方槐米抗氧化剂在月饼中的最佳配比为甘草∶槐米=1∶1,在香肠中的最佳配比为甘草∶槐米=2∶1,月饼和香肠的保质期比添加人工合成抗氧化剂的保质期延长一个月,同时,符合人们追求天然、绿色、健康的消费趋势。
The scavenging action of compound sophora japonica and liquorice antioxidant on the removal of DPPH radical and checking of pyrogallol auto-oxidation are studied, as well as the antioxidant effect to moon cakes and sausages. The results show that sophora japonica antioxidant in the moon cake is： licorice ： sophora sausage 2 ： 1. The shelflife of both the moon with synthetic antioxidants, which also meets the optimum ratio of compound japonica= 1 ： 1, while in the cakes and sausages is extended for a month than that the healthy need of the public.
出处
《长春工业大学学报》
CAS
2010年第2期207-211,共5页
Journal of Changchun University of Technology
基金
吉林省科技发展计划基金资助项目(20065027)
关键词
槐米
甘草
复方抗氧化剂
抗氧化
sophora japonica
liquorice
compound antioxidant
anti-oxidation.
