摘要
采用过氧化值测定法和滤纸片法分别研究了苹果多酚对油脂氧化的抑制作用和抑菌特性。试验结果表明,添加苹果多酚、BHT、TBHQ、VC4种抗氧化剂的花生油、玉米胚芽油、大豆油、调和油、猪油样品,AP的抑制油脂氧化能力最强,且在对花生油的抗氧化性最好;苹果多酚对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌3种供试菌株有明显的抑制作用,且在测试浓度范围内的最低抑制浓度分别为0.6,0.7和0.8g/L。说明苹果多酚是一种天然、高效的油脂抗氧化剂和防腐剂。
Determination of peroxide value and filte-paper method were adopted to study respectively inhibiting oil oxidation and antibacterial characterization of apple polyphenol in this paper. Added AP, BHT, TBHQ and Vc four antioxidants of peanut oil, Corn embryo oil, Soybean oil, Edible blend oil, Pork fat ,the results showed that inhibiting oil oxidation ability of AP was more effective and antioxi- dant of peanut oil was best; The results showed that apple polyphenols significantly inhibited the growth of Escherichia coli, Bacillus subtilis and Staphyloccocus aureus. Theminimum inhibition con- centration of the polyphenols in the test range was 0. 6, 0. 7,0. 8 g/L. It was concluded that AP was a natural and high-efficiency antioxidant and preservative.
出处
《中国调味品》
CAS
北大核心
2012年第6期31-34,共4页
China Condiment
关键词
苹果多酚
抑制
油脂氧化
抑菌
apple polyphenol
inhibition
oil oxidation
bacteriostasis
