摘要
探讨6种天然抗氧化剂对模拟体系中丙烯酰胺的抑制作用，进一步分析其抑制效果与抗氧化活性的关系。结果表明，6种天然抗氧化剂对模拟体系中丙烯酰胺的抑制效果依次为VC〉VE〉水飞蓟素提取物〉迷迭香提取物〉竹叶黄酮提取物〉葛根黄酮提取物，最佳抑制率范围是82．5钞扣23．81％。其中竹叶黄酮提取物和VC的添加量在质量分数为0．1%-0.5％的范围内，丙烯酰胺抑制率与抗氧化活性呈正相关；而水飞蓟素提取物和葛根黄酮提取物对丙烯酰胺的抑制效果与抗氧化活性在质量分数为0．1％-0．4％的范围内呈正相关：VE和迷迭香提取物的添加量仅在质量分数为0．1%-0.3%．踹的范围内，丙烯酰胺抑制率与抗氧化活性呈正相关。
In this work the inhibited effect of six natural antioxidants on acrylamide formation in model system was investigated. Moreover, the correlation between inhibitory rate of acrylamide and antioxidant capacity was also analyzed. The result indicated that the inhibited effect of six natural antioxidants on acrylamide formation in model system listed descending as vitamin C〉vitamin E〉 silymarin exWact〉msemary extract〉EOB extmct〉puemria extract, the maximum inhibitory rate range from 82.54% to 23.81%. Meanwhile, the inhibitory rate of acrylamide and the antioxidant capacity of EOB extract and vitamin C were positively correlated in the addition levels of 0.1%-0.5%; While The inhibitory rate of acrylamide and the antioxidant capacity of silymarin extract and pueraria extract were positively correlated in the addition levels of 0.1%-0.4% ; In addition, the inhibitory rate of acrylamide and the antioxidant capacity of rosemary extract and vitamin E were positively correlated only in the addition levels of 0.1%-0.3%.
出处
《食品工业》
北大核心
2013年第11期176-179,共4页
The Food Industry
基金
国家科技支撑计划项目(2012BAD28B02)
