摘要
在温度为６０℃和９天时间内，在１００ｇ猪油中分别加入０．０２ｇ的乙醇、乙醇和乙酸乙酯的橙应提取物和０．０２ｇ的二丁基羟基甲苯（ＢＨＴ），测得猪油过氧化值（ＰＯＶ）依次为 ０．１１１、０．０９６６、０．０７３８和 ０．０８３５ｍｅｑ／ｋｇ。同样条件下，未加抗氧化剂的猪油 为 １．０３８ｍｅｑ／ｋｇ。这说明橙皮提取物对猪油有显著的抗氧化能力。乙酸乙酯的橙皮提取物抗氧化能力甚至优于ＢＨＴ。
At 60℃ and in 9 d, the 0. 02g extracts of ethanol, ether and ethyl acetate for orange peel and 0. 02g BHT (butylhydroxytoluene ) were added in 100g lard then determined peroxide values of lard were 0. 11l, 0. 0966,0. 0738 and 0. 0835 meq/kg respectively. The peroxide value of lard of not antioxidant is 1. 038 meq/ kg. It is that show notable antioxidative activity of extracts of orange peel. The antioxidative activity of extract of ethyl acetate of orange peel is better than BHT.
出处
《广州化工》
CAS
2000年第4期54-56,共3页
GuangZhou Chemical Industry
