摘要
目的比较三种方法提取蛋黄油的出油率,并测定蛋黄油的抗氧化活性。方法采用干馏法、氯仿提取法和乙醇提取法三种方法提取蛋黄油,用还原力、羟基自由基清除能力和DPPH法测定蛋黄油的体外抗氧化活性.结果蛋黄油的得率分别是18.18%、37.5%、50%,蛋黄油有较好的抗氧化活性.结论乙醇提取方法的出油率最高,蛋黄油抗氧化活性在一定范围内是随浓度的增加而增强的。
Objective To compare the three extraction methods＇oil extraction rate, and to determinate antioxidant activity of the egg butter. Method Using dry distillation method,chloroform extraction and ethanol extraction method to extract the egg butter, and to study the antioxidant activity of reducing power, the hydroxyl radical scavenging capacity and DPPH. Result The oil extraction rate are 18.18%,37.5%, 50%,The egg butter has better antioxidant activity.Conclusion The ethanol extraction method has the highest oil extraction rate,the egg butter antioxidant activity in a certain range is enhanced with the increase of concentration.
作者
武子敬
杜跃中
赵丹
胡彦武
滕坤
王悦
Wu Zi-yue Du Yue-zhong ZHAO Dan Hu Yan-wu Teng kun Wang yue(School of pharmacy and food science, Tonghua Normal University, Tonghua 134001 Jilin Ginseng Research Institute, Tonghua 134001)
出处
《人参研究》
2017年第3期25-26,共2页
Ginseng Research
基金
通化师范学院自然科学科研项目
项目编号:201644
关键词
蛋黄油
出油率
抗氧化活性
egg butter
oil extraction rate
antioxidant activity
