摘要
以樟树叶多酚提取物为主,与迷迭香提取物、茶多酚、甘草提取物等天然抗氧化剂进行复配,研究新型复合抗氧化剂的配方。通过正交试验结果发现,复合天然抗氧化剂组分中发挥抗氧化作用由强到弱的因素依次为樟树叶多酚提取物、迷迭香提取物、茶多酚、甘草提取物;优化得出复合天然抗氧化剂的配方为樟树叶多酚0.20%、茶多酚0.03%、迷迭香提取物0.04%、甘草提取物0.01%。该优化配方对猪油的抗氧化能力弱于TBHQ,但强于BHA和BHT。
A orthogonal test design was adopted to optimize the for- mula of the antioxidant compound. According to the range analysis of obtained test results, the contributions of 4 natural antioxidants to antoxidation were ranked in turn as： Camphor leaves polyphenols ex tracts 〉 Rosmarinus officinalis extracts〉 tea polyphenol〉 Gly- cgrrhizauralensis fisch extracts, and the optimum formula of the nat- ural antioxidant compound was as follows： Camphor leaves polyphe- nols extract 0.20%, tea polyphenol 0.03%, Rosmarinus officinalis extract 0.04%, Glycgrrhizauralensis fisch extract 0.01%. The an- tioxidant capacity of this compound was weaker than that of TBHQ but stronger than that of BHA and BHT.
出处
《食品与机械》
CSCD
北大核心
2013年第3期206-208,211,共4页
Food and Machinery
基金
国家林业公益性行业科研专项(编号:201104044)
关键词
樟树
多酚
复合抗氧化剂
抗氧化性
Keywords：camphor tree
polyphenol
natural antioxidant compound
antioxidant capacity
