迷迭香在油香椿制品储藏过程中的抗氧化效果研究  

Studies on the anti-oxidative effect of the Rosemary in the storage of products of toona sinensis roem

作　　者：邵金良[1] 董宝生[1] 黎其万[1] 刘宏程[1] 汪禄祥[1] 和丽忠[1] 束继红[1] 

机构地区：[1]云南省农业科学院质量标准与检测技术研究所,昆明650223

出　　处：《中国食品添加剂》2009年第4期86-88,共3页China Food Additives

摘　　要：选用TBHQ、迷迭香和茶多酚等作为抗氧化材料,研究几种抗氧化剂对油香椿制品储藏过程中油脂氧化效果的影响。采用烘箱加热进行加速试验,定期测定油脂过氧化值(POV)的变化情况来研究不同浓度天然抗氧化剂迷迭香和添加维生素C、植酸或柠檬酸等增效剂的迷迭香抗氧化效果。实验结果显示:天然抗氧化剂迷迭香的抗氧化效果优于茶多酚,比TBHQ的抗氧化效果稍差,0.02%迷迭香能有效阻遏油脂中POV值的升高,它与维生素C、植酸或柠檬酸混合使用,能显著增强抗氧化作用。The effect of different antioxidants(TBHQ,Rosemary and tea polyphenols)on the storage of products of Toona sinensis Roem were studied in this paper.Through changing different concentrations,adding Vitamin C,Phytic acid and citric acid or Rosemarys,the lipid oxidative stability was evaluated by peroxide value(PV)using oven heating method.It is shown that the addition of TBHQ to products gives better anti-oxidation effect than that of Rosemary and tea polyphenol.When used with vitamin C,phytic acid and citric acid,the anti-oxidation effect of Rosemary is enhanced.

关 键 词：迷迭香 过氧化值 油香椿制品 协同作用 

分 类 号：TS202.3[轻工技术与工程—食品科学]